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Grandma Elaine's Unstuffed Sweet and Sour Cabbage

Grandma Elaine's Unstuffed Sweet and Sour Cabbage

  • Prep

    20 m
  • Cook

    2 h 40 m
  • Ready In

    3 h 20 m
Chef Daddy Pete

Chef Daddy Pete

This is a family heirloom recipe that has been handed down through the ages. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of 'stuffed' cabbage and this recipe beats them all. It's sweet, sour, and comforting. The flavors are even better the second day. This dish also freezes well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 20.4 g
  • 41%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1117 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  1. Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
  2. Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
  3. Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.
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Reviews

Ama's recipes
18

Ama's recipes

10/20/2008

This is the first recipe I have done a review on. I have made this multiple times and it is awesome. I made it as written. Don't leave out the ingredients you add at the end. They are what makes this recipes flavor so unique.

Rick
10

Rick

3/15/2010

THis is really good. It takes a few hours to prepare but it is really worth it. There is a nice balance between the sour lemon juice and the brown sugar and honey. I highly recomend this!

Vicki
9

Vicki

3/28/2011

Very easy and tasty. I used a bag of cole slaw mix instead of chopping the cabbage. I also replaced the raisin with a cup of prunes. And to make it the way my family likes it, I crumbled 10 ginger snaps in with the lemon juice, honey and sugar, which gives it a zing and helps thicken the sauce.

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