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Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage

  • Prep

    1 h
  • Cook

    3 h 50 m
  • Ready In

    5 h 5 m
merri rosenthal

merri rosenthal

This recipe is my grandma's. She made this in her hotel in the Catskill Mountains. It is a treasured family favorite. I serve it with mashed potatoes.

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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:
  • 599 kcal
  • 30%
  • Fat:
  • 18.2 g
  • 28%
  • Carbs:
  • 82.9g
  • 27%
  • Protein:
  • 33.4 g
  • 67%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1255 mg
  • 50%

Based on a 2,000 calorie diet

Directions

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
  3. Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
  4. Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
  5. Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
  6. Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
  7. Cook the rolls for 3 hours, basting the rolls every half hour.
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Reviews

carol
9

carol

6/1/2012

This recipe bought back such wonderful memories. I remember my grandmother as well as my mother making this the same way with raisins, brown sugar and lemon juice. I was so excited finding this recipe after misplacing my mom's. I was not disappointed. Thanks so much.

merrick judy
5

merrick judy

4/6/2012

I've been looking for a recipe like this. Just like grandma's. Even better the next day.

Nikki Filippone
2

Nikki Filippone

1/3/2013

Delicious. Just a tad too ketchupy.

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