Best 6 Sweet Sour Stuffed Cabbage Recipes

JEWISH SWEET-AND-SOUR STUFFED CABBAGE

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.

SWEET AND SOUR STUFFED CABBAGE

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.

SWEET & SOUR STUFFED CABBAGE

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.

SWEET-AND-SOUR STUFFED MUSTARD CABBAGE

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.

SWEET AND SOUR BRAISED PORK STUFFED NAPA CABBAGE ROLLS

Steps:

• Place cabbage in salted boiling water for 8 minutes with lemon juice.
• Remove cool and separate into individual leafs. Make sure to slice middle ridge so the leaf is totally flat for rolling, reserve.
• Heat a large sauté pan with olive oil over medium heat.
• Place onions in pan and sweat for 7 minutes.
• Add pork and sauté for another 10 minutes making sure to break up pork with a spoon as you sauté.
• Add garlic puree and cook till garlic is caramelized.
• Now add Teriyaki sauce and reduce till mixture has reduced.
• Drain off excess liquid and cool mixture at room temperature.
• Add cooked rice along with mascarpone cheese and chopped fresh tarragon. Combine well.
• Take a tablespoon of mixture and place in cabbage leaf, roll tightly to form a cabbage burrito roll.
• The Sauce.
• Pulse tomatoes with the liquid in a blender for 20 seconds.
• Add tomatoes to a pot along with vinegar, sugar, white wine and sweet chili sauce and reduce by 1/3.
• Place cabbage rolls in a baking dish and cover with liquid by two thirds.
• Cover with aluminum foil and place in a 350F degree oven for 25 minutes.
• Serve in a bowl and drizzle sauce over cabbage.

STUFFED CABBAGE SWEET AND SOUR USING LEMONADE

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.