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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 300.7
  • Total Fat: 16.0 g
  • Cholesterol: 56.5 mg
  • Sodium: 138.3 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 15.5 g

View full nutritional breakdown of CG's Sweet n' Sour Stuffed Cabbage calories by ingredient
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CG's Sweet n' Sour Stuffed Cabbage

Submitted by: MECG007

Introduction

This is a healthy version of my grand-mother's old standby, that always makes me think of winter dinners back the Far Rockaway, NY.
After Temple we'd rush home knowing this would be waiting for us. Enjoy!
This is a healthy version of my grand-mother's old standby, that always makes me think of winter dinners back the Far Rockaway, NY.
After Temple we'd rush home knowing this would be waiting for us. Enjoy!

Number of Servings: 12

Ingredients

    1 head medium green cabbage
    12 water, or enough to cover cabbage whole in
    in a large pot
    2 lbs lean ground beef
    1 cup chopped raw onion, devided
    salt
    pepper
    1/2 cup diced Del Monte tomatoes, no salt
    added
    2 cups tomato juice, no salt
    water to cover, 8 cups aprox.
    1/3 tsp sour salt (citric acid)
    1/2 cup packed brown sugar, dk
    4 tbs Splendar
    1/2 cup Minute rice brown




Directions

Bring the water to a boil and with a sharp knife start to make small cuts at leaf stems close to core. Boil the cabbage whole and start to remove the leaves whole. You will need at least 2 leaves per person, with no holes. When leaves are removed thin the stems, and be sure they are on the soft side.
In a medium bowl combine the chopped meat, half the onion, salt pepper, and diced tomatoes, mix well. Start to form cabbage rolls. Take one leaf place a meatball about 1" on leaf and start to roll it tight. When rolled all the way tuck the ends in with your fingers. They will stay and form nice rolls, without the use of toothpicks. Be sure to carefully do this, and practice helps.
Line the bottom of a dutch oven with 3-5 cabbage leaves, lay in the rolls, carefully layering. Make small meatballs with remaining meat and add to the pot.
Pour on the tomato juice. Pour in some of the water until all the rolls are covered by 1" of liquid.
Add the rest of chopped onions to the pot.
Slice remaining cabbage and lay on top of it all.
Bring to a boil.
Add the sour salt to the pot. It will be very sour, with no real other taste.
Start to add the Splendar, and brown sugar, until you get the right sweet n' sour taste for you. Do not make it too sweet, remember to add the rasins as some of the sweetness. Lower the heat and simmer covered for 30 mins. Stir once to mix up the cabbage and rolls carefully. Adjust the seasonings (sweet n' sour), dash s & p.
When the cabbage is very soft, and liq. has reduced just a small amount, add the rice and cook for 15-20 mins. more, or until thickened.
Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user MECG007.






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