SWEET & SOUR STUFFED CABBAGE

SWEET & SOUR STUFFED CABBAGE
SWEET & SOUR STUFFED CABBAGE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    LARGE ONION (1LB) CHOPPED

  • 3

    TABLE. VEGETABLE OIL

  • 1

    (28-32OZ) CAN TOMATOES WITH JUICE

  • 3

    TABLE. LEMON JUICE

  • 3

    TABLE. PACKED DARK BROWN SUGAR

  • 1/2

    CUP DRIED SOUR CHERRIES

  • 2

    TEAS. SALT

  • 1/2

    TEAS. PEPPER

  • FOR STUFFED CABBAGE

  • 2

    LBS CABBAGE

  • 1 -2

    LBS BEEF (NOT LEAN) (I USE MEAT LOAF MEAT)

  • 3

    TABLE LONG-GRAIN RICE

  • 3

    TABLE WATER

  • 1/4

    CUP GRATED ONION

  • 2

    TEA. SALT

  • 1/4

    TEA. PEPPER

  • MAKE SAUCE

Directions

COOK ONION IN OIL IN A 12 INCH DEEP HEAVY SKILLET OVER MODERATE HEAT. STIRRING OCCASIONALLY, UNTIL GOLDEN, 12-15 MINUTES. ADD TOMATOES WITH JUICE, LEMON JUICE, BROWN SUGAR, CHERRIES, SALT & PEPPER AND SIMMER, UNCOVERED, BREAKING UP TOMATOES INTO SMALLER PIECES WITH WOODEN SPOON AND STIRRING OCCASIONALLY, 30 MINUTES. STUFFED CABBAGE WHILE SAUCE SIMMERS IMMERSE WHOLE HEAD OF CABBAGE IN LARGE POT OF SALTED BOILING WATER & COOK UNTIL LEAVES ARE TENDER BUT STILL HOLD THEIR SHAPE, ABOUT 5-8 MINUTES. TRANSFER CABBAGE WITH LARGE SLOTTED SPOON IN LARGE BOUL OF ICE WATER TO STOP COOKING. DRAIN IN COLANDER. SEPARATE LEAVES, CUT OFF STEM ENDS. PAT LEAVES DRY WITH PAPER TOWELS. STIR TOGETHER BEEF, RICE, WATER, ONION, SALT & PEPPER. SPREAD OUT LARGE CABBAGE LEAF AND PUT 2 TABLES. FILLING IN CENTER AND FOLD. ARRANGE STUFFED CABBAGE ROLLS SEAM DOWN IN 1 LAYER OVER SAUCE & SIMMER, COVERED FOR 1 ½ HOURS.

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