Grandma Elaines Unstuffed Sweet Sour Cabbage Recipes

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GRANDMA ELAINE'S UNSTUFFED SWEET & SOUR CABBAGE



Grandma Elaine's Unstuffed Sweet & Sour Cabbage image

It is not lightly that I post this recipe. This is not a cookbook or kicked around recipe. This is an authentic HEIRLOOM recipe that has been passed down through my family for ages. Each generation has improved and tweaked the recipe slightly (I suggested brown sugar instead of white). Let me know if you enjoy eating this as much as I do!

Provided by Iron Stomach

Categories     One Dish Meal

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs green cabbage
2 lbs lean ground beef
4 medium onions (1 finely chopped 3 sliced)
3 teaspoons salt
1/2 teaspoon pepper
2 eggs
2 tablespoons white rice
3 tablespoons water
28 ounces canned tomatoes (whole)
15 ounces tomato sauce
1/2 cup dark brown sugar (packed) or 1/2 cup white sugar (packed)
1 lemon, juice of
1/3 cup raisins ((1/3 to 1/2)
1 tablespoon honey ((1 to 2)
1 tablespoon vegetable oil

Steps:

  • Use Large Stock Pot and wooden spoon.
  • Wash cabbage, cut off core. Cut cabbage in half horizontally. Take core out and cut.
  • cabbage in 3 inch chunks.
  • Cook sliced onions in oil until translucent.
  • Add can of whole tomatoes, stir and chop slightly with spoon. Add tomato sauce, half of salt, half of pepper, and mix.
  • Cover and simmer for 20 minutes, stir occasionally so it doesn't burn.
  • Then add cabbage and stir and push cabbage down into the sauce.
  • Cover pot and continue to simmer approx 1 hour till you can mix cabbage around in the sauce.
  • In large bowl mix ground beef with chopped onion, 1 1/2 level teaspoons salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
  • If too mushy, add a little more rice. Form golf ball size meat balls, and then store briefly in refrigerator to get firmer.
  • Place meatballs on top of cabbage on sauce. Cover and simmer approx 15 minutes till meatballs feel firm.
  • Then gently mix meat balls into sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste for lemon taste, if not add more lemon.
  • Then add raisins, honey, and then sugar a little at time to taste. Cook for another 15 minutes, then mix gently, uncover and remove from heat.
  • Try not to eat right away so flavors can infuse. Tastes better when eaten the second day, but don't overheat. Only reheat what you will eat at that sitting.
  • This freezes well.

Nutrition Facts : Calories 815, Fat 29.5, SaturatedFat 10.6, Cholesterol 253.2, Sodium 2801.5, Carbohydrate 86.1, Fiber 10.9, Sugar 60.9, Protein 56.6

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

UNSTUFFED SWEET-AND-SOUR CABBAGE



Unstuffed Sweet-and-Sour Cabbage image

Provided by Andrea Albin

Categories     Beef     Pork     Quick & Easy     Dinner     Dried Fruit     Cabbage     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley
Accompaniment: steamed rice

Steps:

  • Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
  • Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
  • Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
  • Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.

SPICY UNSTUFFED CABBAGE



Spicy Unstuffed Cabbage image

This is a huge hit at potluck suppers. You can adjust the spiciness to your own palate. I also think it just gets better the next day!

Provided by Valerie Kasper

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 40m

Yield 8

Number Of Ingredients 10

1 pound spicy bulk pork sausage
1 pound lean ground beef
1 (28 ounce) can diced tomatoes
1 onion, chopped
1 (6 ounce) can tomato paste
2 tablespoons distilled white vinegar
2 teaspoons chili powder
½ teaspoon salt
¼ teaspoon red pepper flakes, or more to taste
10 cups shredded cabbage

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir sausage and beef in the hot skillet until browned and crumbly, 7 to 10 minutes; drain and discard grease.
  • Stir diced tomatoes, onion, tomato paste, vinegar, chili powder, salt, and red pepper flakes into the sausage mixture; add cabbage and fold into the mixture. Reduce heat to medium-low and cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

Nutrition Facts : Calories 314 calories, Carbohydrate 17.4 g, Cholesterol 67.7 mg, Fat 17.3 g, Fiber 5.2 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 889.7 mg, Sugar 9.8 g

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