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My review
Sweet and Sour Stuffed Cabbage
3
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
5 h 5 m servings 599Original recipe yields 10 servings (30 cabbage rolls)
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 911 Ratings
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Most helpful positive review
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 thi...
Most helpful critical review
3/5/2018
Followed everything, just had no idea how much salt and pepper to add. Found the sauce excellent. Will spice up the meat next time.
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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 thi...
4/6/2012
I've been looking for a recipe like this. Just like grandma's. Even better the next day.
1/11/2013
This is such a great recipe and everyone in my family has loved it. That being said, it is a little sweet and ketchupy in my opinion. My brother liked that about it and was basically drinking ...
4/22/2016
I like this very much. The only change I made was to add more vinegar. The rolls do taste better the second time around. The next time I make these I will double the recipe and freeze some for a...
11/15/2015
Tastes exactly like my Bubbe made for us. Served with lightly steamed baby carrots and mashed potatoes. I love this recipe and so does my husband!
1/24/2019
I followed the recipe as it. It was delicious. I did double the sauce so has extra. I also covered the rolls with cabbage leaves to keep moist.
3/13/2018
This recipe was the closest I could find to recreate my mother's stuffed cabbage. I cut the recipe in half, used balsamic vinegar instead of the Citrix salt, used homemade sauce with the cabbage...
3/5/2018
Followed everything, just had no idea how much salt and pepper to add. Found the sauce excellent. Will spice up the meat next time.