SWEET AND SOUR STUFFED CABBAGE ROLLS
Provided by Samantha Ferraro
Time 1h15m
Number Of Ingredients 19
Steps:
- Begin by preheating your oven to 350 degrees Fahrenheit and boiling the whole cabbage in a pot for about 10-12 minutes. This will help soften the leaves so they roll easily.
- Once done, remove to a colander and allow to cool enough to handle. Then cut out the core of the cabbage and gently peel away whole cabbage leaves. If some tear, that's OK. You can either double up with another leaf or chop them up to line the baking dish later on. You should have about 11-12 leaves to make the cabbage rolls.
- In another bowl, mix together the meat ingredients. Add the ground beef, spices, chopped parley, breadcrumbs, rice and egg and use your hands to thoroughly mix everything together, then set aside.
- To make the sweet and sour tomato sauce, add all those ingredients in a bowl and stir to combine. You can taste for seasoning and if you wish to make it more sweet or more sour, adjust as you like.
- Line a baking dish or oven safe pot with any extra cabbage you have and sliced onions.
- Now let's get rollin'! Use a small pairing knife and cut the hard stem off each cabbage leaf. Take about a tablespoon of meat mixture and roll cabbage like you would a burrito, tucking in the sides so no meat is exposed. Then line all the cabbage rolls in the pot snugly together. If there is any extra meat leftover, just roll it into a meatball and add it to the pot.
- Pour tomato sauce over the cabbage rolls and cover pot with lid. Place in the oven and bake for about 50-60 minutes, until meat is cooked through and rolls are tender.
- Serve cabbage rolls with spoonful of tomato sauce and extra lemon if you prefer.
STUFFED CABBAGE ROLLS WITH SWEET AND SOUR SAUCE
This was adapted from the America's Test Kitchen Family Cookbook. When I read that it included crushed gingersnap cookies and a clove studded onion I just had to try it out. My family was not disappointed in the least. The flavor was worth the extra preparation and ingredients. I served this with an endive and butter lettuce salad topped with blue cheese crumbles and glazed pecans and tossed in a basic red wine vinaigrette for an amazing autumn meal. This is for the adventurous or experienced cook, enjoy!
Provided by carmenskitchen
Categories One Dish Meal
Time 2h15m
Yield 18 Rolls, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
- Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
- Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
- Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
- Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
- If you desire more liquid, add 1 cup of beef broth.
- Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.
Nutrition Facts : Calories 457.5, Fat 18.3, SaturatedFat 7, Cholesterol 77.1, Sodium 158.2, Carbohydrate 50.4, Fiber 9.1, Sugar 29, Protein 27.2
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.
SWEET-AND-SOUR CABBAGE
"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
SWEET AND SOUR STUFFED CABBAGE
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.
Provided by merri rosenthal
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 5h5m
Yield 10
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cook the rolls for 3 hours, basting the rolls every half hour.
Nutrition Facts : Calories 598.5 calories, Carbohydrate 82.9 g, Cholesterol 119.9 mg, Fat 18.2 g, Fiber 11.4 g, Protein 33.4 g, SaturatedFat 6.8 g, Sodium 1215.8 mg, Sugar 44.6 g
SWEET & SOUR CABBAGE ROLLS
After combing through dozens of cabbage roll recipes on Zaar, this is the only one I could find that has a sauce quite like this one. The secret ingredients are bottled chili sauce and grape jelly. There is also no rice and no brown sugar in this recipe and there are no tomatoes except for ketchup. Adapted from "Best of the Best of Georgia." Recipe may be halved. This makes 28 cabbage rolls, great for a potluck.
Provided by HeatherFeather
Categories Vegetable
Time 3h30m
Yield 28 serving(s)
Number Of Ingredients 12
Steps:
- Core the cabbages and place into large pot; pour boiling water over the cabbage and let stand until the leaves start to get soft enough to bend and can be easily pulled from th heads (5 minutes or so); you may need to pull off some of the outer leaves, then return the cabbage head to the pot to soften the middle ones; drain leaves well in a colander.
- This leaf peeling process takes some time, but you want to get enough intact leaves to make 28 cabbage rolls.
- Preheat oven to 350°F.
- Combine meat with seasonings, ketchup, eggs, and crushed crackers, mixing by hand just until combined- don't overwork.
- Using a 1/4 cup measure, scoop up a scant 1/4 cupful of the meat mixture, then use hands to form the meat into an oblong shape- about 3" long; make 28 oblong meat shapes.
- Place a meat shape onto one of the cabbage leaves, folding the top of the leaf over the meat snugly, then folding in one side, then rolling forward a bit, then the other side, and rolling all the way up.
- Repeat until you have 28 filled cabbage leaves.
- Place chopped onion into the bottom of a very large roasting pan (12"x11" size).
- Place cabbage rolls neatly on top of the onions in rows.
- Combine chili sauce and jelly with 1/4 cup water in a small pan over medium heat, stirring until jelly melts.
- Pour over cabbage rolls.
- Cover pan tightly with foil and bake for 2 hours.
- Remove foil, baste rolls with sauce, and then return to the oven uncovered for 40 minutes more- or until sauce has thickened and rolls are glazed.
- Ladle sauce over rolls to serve.
SWEET-AND-SOUR CABBAGE
This skillet side dish can be on your table in just 15 minutes! Pair it with grilled pork or chicken for a light and healthy dinner.
Provided by BHG Test Kitchen
Time 15m
Number Of Ingredients 9
Steps:
- In a large skillet combine brown sugar, vinegar, water, oil, caraway seeds, salt, and pepper. Cook for 2 to 3 minutes or until hot, stirring occasionally. Stir in the cabbage and apple. Cook, covered, over medium-low heat about 5 minutes or until cabbage is crisp-tender, stirring occasionally. Serve with a slotted spoon.
- Makes 3 to 4 servings.
Nutrition Facts : Calories 94 kcal, Carbohydrate 14 g, Protein 1 g, SaturatedFat 1 g, Sodium 202 mg, Sugar 12 g, Fat 5 g, UnsaturatedFat 4 g
SWEET AND SOUR CABBAGE SOUP
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
- Add the beef and continue to cook for 1 more hour.
- Adjust the seasoning and remove from the heat.
VEGETARIAN SWEET AND SOUR CABBAGE ROLLS
Meatless slow cooker entree of sweet and sour cabbage rolls that is sweet and tangy.
Provided by Bea Smith
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 3h35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil.
- While water is coming to a boil, remove 8 outer leaves from the head of cabbage. Shred remaining cabbage. Place 4 cups shredded cabbage in the bottom of a 3 1/2- to 6-quart slow cooker. Reserve any extra cabbage for another use.
- Cook the outer cabbage leaves in the boiling water until just limp, 4 to 5 minutes. Drain. Trim the thick rib in the center of each leaf; set aside.
- Combine beans, rice, 1/2 cup spaghetti sauce, carrots, celery, onion, and garlic in a medium bowl. Divide bean mixture evenly among cooled cabbage leaves, using about 1/3 cup mixture per leaf. Fold the sides of each leaf over the filling and roll up.
- Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.
- Pour 1/2 of the sauce over the cabbage in the slow cooker; stir to mix. Place cabbage rolls on top and pour remaining sauce over the rolls.
- Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 hours.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 95.8 g, Cholesterol 4.4 mg, Fat 7.2 g, Fiber 22.5 g, Protein 15.7 g, SaturatedFat 1.7 g, Sodium 1206.5 mg, Sugar 43.2 g
PERSIAN SWEET-AND-SOUR STUFFED CABBAGE ROLLS
This is sometimes made with lettuce leaves.
Yield serves 6
Number Of Ingredients 12
Steps:
- To detach the cabbage leaves, cut a deep cone into the core at the stem end with a pointed knife and plunge the whole cabbage into boiling salted water. This will soften and loosen 1 or 2 layers of leaves. Detach these, and plunge again into boiling water to detach more leaves, and continue until all of the leaves are separated. Cut very large leaves in half, but leave small ones whole.
- Prepare the filling. Wash the rice and cook in boiling water until it is almost tender-about 10 minutes-then drain. Boil the split peas separately until tender. Fry the onion in 3 tablespoons oil until soft and transparent. Add the meat and turmeric and season to taste with salt and pepper. Cook, stirring, until the meat changes color, then remove from the heat and add the rice and split peas, tomato paste, parsley, and more salt and pepper. Mix well.
- Lay the cabbage leaves on a plate one at a time. Shave off the thickest part of the hard rib if necessary. Put a heaping tablespoon of the mixture at the bottom of each leaf, bring the sides up over it, and roll up into a bundle. Put a little oil at the bottom of a heavy pan, cover with a few broken leaves to protect the others from burning, then arrange over them rows and layers of stuffed cabbage rolls.
- Mix the vinegar with an equal quantity of water, stir in the sugar, and pour over the rolls. Put a plate over them, cover the pan, and cook gently on a very low flame for 3/4-1 hour, until rolls are very tender and the liquid has been absorbed, adding water if necessary.
- Serve hot or cold.
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