GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE
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.
Provided by Chef Daddy Pete
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h20m
Yield 10
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 34.7 g, Cholesterol 92.1 mg, Fat 15.2 g, Fiber 4.7 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 24.1 g
GRANDMA ELAINE'S UNSTUFFED SWEET & SOUR CABBAGE
It is not lightly that I post this recipe. This is not a cookbook or kicked around recipe. This is an authentic HEIRLOOM recipe that has been passed down through my family for ages. Each generation has improved and tweaked the recipe slightly (I suggested brown sugar instead of white). Let me know if you enjoy eating this as much as I do!
Provided by Iron Stomach
Categories One Dish Meal
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Use Large Stock Pot and wooden spoon.
- Wash cabbage, cut off core. Cut cabbage in half horizontally. Take core out and cut.
- cabbage in 3 inch chunks.
- Cook sliced onions in oil until translucent.
- Add can of whole tomatoes, stir and chop slightly with spoon. Add tomato sauce, half of salt, half of pepper, and mix.
- Cover and simmer for 20 minutes, stir occasionally so it doesn't burn.
- Then add cabbage and stir and push cabbage down into the sauce.
- Cover pot and continue to simmer approx 1 hour till you can mix cabbage around in the sauce.
- In large bowl mix ground beef with chopped onion, 1 1/2 level teaspoons salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
- If too mushy, add a little more rice. Form golf ball size meat balls, and then store briefly in refrigerator to get firmer.
- Place meatballs on top of cabbage on sauce. Cover and simmer approx 15 minutes till meatballs feel firm.
- Then gently mix meat balls into sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste for lemon taste, if not add more lemon.
- Then add raisins, honey, and then sugar a little at time to taste. Cook for another 15 minutes, then mix gently, uncover and remove from heat.
- Try not to eat right away so flavors can infuse. Tastes better when eaten the second day, but don't overheat. Only reheat what you will eat at that sitting.
- This freezes well.
Nutrition Facts : Calories 815, Fat 29.5, SaturatedFat 10.6, Cholesterol 253.2, Sodium 2801.5, Carbohydrate 86.1, Fiber 10.9, Sugar 60.9, Protein 56.6
SWEET-AND-SOUR CABBAGE
Categories Onion Side Vegetarian Vinegar Apple Fall Oktoberfest Cabbage Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Melt butter in heavy large pot over medium-low heat. Add onions; sauté until translucent, about 10 minutes. Mix in next 7 ingredients. Add cabbage; cook until cabbage begins to wilt, stirring often, about 5 minutes. Cover; simmer until cabbage is crisp-tender, stirring often, about 17 minutes. Uncover; add apple and apple juice and cook until apple is crisp-tender, stirring often, about 5 minutes.
GRANDMA'S CABBAGE SOUP
Cabbage simmered in chicken broth along with tomatoes, garlic and onions. Adapted from a recipe posted by JGCASE on allrecipes.com
Provided by Grandpa and Grandma
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot, heat olive oil over medium heat.
- Stir in onion and garlic, cook until onion is transparent, about 5 minutes.
- Stir in water, bouillon, salt and pepper.
- Bring to a boil, then stir in cabbage.
- Simmer until cabbage wilts, about 15 minutes.
- Stir in tomatoes.
- Return to a boil, then simmer 15 to 20 minutes, stirring often.
SWEET & SOUR STUFFED CABBAGE
Everyone loves the taste of these cabbage rolls, and when I make them, I make a lot of extra meatballs. I adapted this recipe from one I found for sweet and sour stuffed green peppers.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well. , Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling., Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls. , Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.
Nutrition Facts : Calories 392 calories, Fat 9g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 824mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 7g fiber), Protein 24g protein.
UNSTUFFED SWEET-AND-SOUR CABBAGE
Provided by Andrea Albin
Categories Beef Pork Quick & Easy Dinner Dried Fruit Cabbage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
- Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
- Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
- Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.
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