Best 8 Stuffed Cabbage Sweet And Sour Using Lemonade Recipes

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Tantalize your taste buds with a culinary journey to Eastern Europe with stuffed cabbage, a delectable dish that combines tangy, sweet, and savory flavors. Picture tender cabbage leaves enveloping a flavorful filling of rice, ground beef, and a medley of aromatic spices. This hearty dish is then simmered in a luscious sauce made with a unique blend of tangy lemonade, rich tomato puree, and a touch of sweetness from brown sugar.

Our collection of stuffed cabbage recipes offers a variety of options to suit your preferences. Whether you prefer the classic version with ground beef or a vegetarian delight featuring lentils and mushrooms, we have a recipe that will satisfy your cravings.

For those who love a tangy kick, our "Stuffed Cabbage with Sweet and Sour Lemonade Sauce" is a must-try. The tangy lemonade marinade infuses the cabbage leaves with a vibrant flavor that perfectly complements the savory filling.

If you're looking for a lighter option, our "Stuffed Cabbage with Turkey and Quinoa" offers a healthier twist on this traditional dish. Ground turkey replaces the beef, and quinoa adds a nutty flavor and extra protein.

And for a vegetarian feast, our "Stuffed Cabbage with Lentils and Mushrooms" is a hearty and flavorful choice. Lentils and mushrooms provide a meaty texture and umami richness, while the tangy sauce adds a delightful contrast.

No matter which recipe you choose, stuffed cabbage is a dish that is sure to impress your family and friends. Its enticing aroma and irresistible flavors make it a perfect choice for a comforting meal or a special occasion dinner. So, gather your ingredients, put on your apron, and embark on a culinary adventure with our stuffed cabbage recipes.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET AND SOUR STUFFED CABBAGE



Sweet and Sour Stuffed Cabbage image

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

⅔ cup uncooked white rice
1 cup water
2 heads cabbage, cored
3 pounds ground beef chuck
2 eggs
1 ½ teaspoons garlic powder
salt and pepper to taste
½ cup ketchup
1 onion, sliced
3 (28 ounce) cans crushed tomatoes
½ cup raisins
1 teaspoon citric acid powder
1 ½ teaspoons garlic powder
salt and pepper to taste
½ cup ketchup
½ cup white sugar
1 cup ketchup
½ cup white sugar, or to taste

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

STUFFED CABBAGE



Stuffed Cabbage image

Provided by Ina Garten

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
  • Meanwhile, bring a large pot of water to a boil.
  • Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
  • For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
  • Preheat the oven to 350 degrees F.
  • To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

SWEET & SOUR STUFFED CABBAGE



Sweet & Sour Stuffed Cabbage image

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

1/2 cup raisins
1 cup boiling water
1 medium head cabbage
3 medium onions
1 egg
1 cup cooked instant rice
1 cup shredded carrots
1 teaspoon salt
1 teaspoon pepper
1-1/4 pounds lean ground beef
1 can (15 ounces) tomato sauce
1/2 cup packed brown sugar
1/2 cup lemon juice

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.

STUFFED CABBAGE SWEET AND SOUR USING LEMONADE



Stuffed Cabbage Sweet and Sour Using Lemonade image

Make and share this Stuffed Cabbage Sweet and Sour Using Lemonade recipe from Food.com.

Provided by sabi5910

Categories     Meat

Time 5h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 large cabbage, frozen
2 lbs ground beef
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 cup catsup
3 eggs
1/2 cup uncooked rice
1 medium onion, grated
1 (28 ounce) can tomatoes
1 (16 ounce) can tomato sauce
salt and pepper
2 large onions, sliced
1/2 teaspoon garlic powder
1/2 cup catsup
2 (6 ounce) cans frozen lemonade concentrate
1 tablespoon brown sugar

Steps:

  • Freeze cabbage for 2 days then thaw the night before you're making rolls. This will make nice tender leaves. No cooking and making the house smell. Saves a step;.
  • Combine the ground beef, salt, pepper, garlic powder, catsup, eggs, rice, and grated onion; set aside.
  • FOR THE SAUCE.
  • In a sauce pan combine tomatoes, tomato sauce, salt, pepper, onion, garlic, catsup, lemonade, and brown sugar.
  • Bring to boil and let simmer till ready when all your rolls are done being prepared, set oven to 300°F.
  • Remove the core from the cabbage; separate leaves. Place a tablespoon or so of meat in each leaf. Tuck ends and roll; place in a six quart casserole.
  • Pour the sauce over the cabbage rolls and bake covered for 4 hours and 1 hour uncovered.

SWEET-AND-SOUR CABBAGE



Sweet-and-Sour Cabbage image

"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

2 tablespoons bacon drippings or vegetable oil
1/4 cup packed brown sugar
3 tablespoons vinegar
1 cup water
1/4 teaspoon salt
Dash pepper
4 cups shredded red cabbage
2 apples, peeled and sliced

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 MUSTARD CABBAGE



Sweet-and-Sour Stuffed Mustard Cabbage image

Categories     Sauce     Beef     Leafy Green     Rice     Sauté     Rosh Hashanah/Yom Kippur     Winter     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 17

For sauce
1 large onion (1 lb), halved and thinly sliced crosswise
3 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes including juice
3 tablespoons fresh lemon juice
3 tablespoons packed dark brown sugar
1/2 cup dried sour cherries
2 teaspoons salt
1/2 teaspoon black pepper
For stuffed cabbage
2 lb wrapped-heart mustard cabbage (2 heads)
1 lb ground chuck (preferably not lean)
3 tablespoons long-grain rice
3 tablespoons water
1/4 cup grated onion
2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Make sauce:
  • Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
  • Stuff cabbage while sauce simmers:
  • Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
  • Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
  • Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE



Grandma Elaine's Unstuffed Sweet and Sour Cabbage image

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

1 tablespoon vegetable oil
3 onions, sliced
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
2 pounds lean ground beef
2 eggs
1 onion, finely chopped
2 tablespoons instant white rice
3 tablespoons water
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons fresh lemon juice
⅓ cup golden raisins
1 tablespoon honey
½ cup packed brown sugar, or to taste

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

JEWISH SWEET-AND-SOUR STUFFED CABBAGE



Jewish Sweet-And-Sour Stuffed Cabbage image

Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.

Provided by Alan in SW Florida

Categories     Low Cholesterol

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 teaspoon vegetable oil
1/4 cup diced onion
2 lbs lean ground beef
2 eggs
1/2 cup water
1/2 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large head cabbage
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato puree
1 cup water
1/4 cup diced onion
1/3 cup firmly packed brown sugar
2 tablespoons honey
3 tablespoons fresh lemon juice
6 ginger snaps, crumbled
1/3 cup raisins
1/2 teaspoon salt

Steps:

  • TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
  • Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
  • Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
  • TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.

Tips:

  • Choose the right cabbage. Select a large, firm cabbage with tightly packed leaves. The best varieties for stuffed cabbage are Savoy, Napa, and green cabbage.
  • Prepare the cabbage leaves properly. Blanch the cabbage leaves in boiling water for a few minutes until they are pliable. This will make them easier to roll and prevent them from cracking.
  • Use a variety of fillings. Stuffed cabbage can be filled with a variety of meats, vegetables, and grains. Some popular fillings include ground beef, pork, lamb, rice, barley, and vegetables such as onions, carrots, and celery.
  • Season the filling well. Use a variety of spices and herbs to season the filling. Common seasonings include salt, pepper, garlic, onion, paprika, and cumin.
  • Roll the cabbage leaves tightly. Roll the cabbage leaves tightly around the filling to prevent the filling from leaking out. Secure the rolls with toothpicks or string.
  • Cook the stuffed cabbage slowly. Stuffed cabbage can be cooked in a variety of ways, including boiling, baking, and steaming. The best way to cook stuffed cabbage is to simmer it in a flavorful sauce for at least 1 hour.
  • Serve the stuffed cabbage with a variety of sides. Stuffed cabbage can be served with a variety of sides, including mashed potatoes, roasted vegetables, and gravy.

Conclusion:

Stuffed cabbage is a delicious and hearty dish that can be enjoyed by people of all ages. It is a versatile dish that can be made with a variety of fillings and sauces. With a little planning and effort, you can create a delicious stuffed cabbage dish that your family and friends will love.

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