Mad Dogs Sweet And Sour Stuffed Cabbage Recipes

STUFFED CABBAGE ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
• Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
• Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
• Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
• Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
• If you desire more liquid, add 1 cup of beef broth.
• Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.

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.

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.

SWEET AND SOUR STUFFED CABBAGE

Steps:

• Cook cored cabbage about 10 minutes or until limp in boiling water. Drain leaves and dry with paper towel.
• Combine beef, salt, pepper, rice and egg.
• Add sauteed onions to beef mixture and mix well. Set aside.
• Place a small portion (3 tbsps.) of mixture in each cabbage leaf.
• Roll up and secure with toothpicks,.
• Repeat until all cabbage leaves are full.
• In a greased roasting pan, spread 1 1/2 cups chopped onion evenly and arrange cabbage rolls in neat rows on top of onion.
• Combine chili sauce and grape jelly in a 2 quart saucepan with 2 tbsps. of water; heat over medium heat and stir to melt jelly.
• Pour the sauce over rolls.
• Cover pan tightly with foil.
• Bake 2 hours at 375 degrees.
• Remove foil; brush rolls with sauce, bake uncovered 40 minutes longer or until sauce is thick and cabbage rolls are glazed.
• Serve with sauce spooned over rolls.

SWEET 'N SOUR STUFFED CABBAGE ROLLS ("GOLUMBKE")

Steps:

• Core cabbage and separate leaves (about 18 leaves).
• Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
• Gently pour into colander to drain and rinse under cold water.
• Place beef in a large bowl.
• Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
• Mix to combine.
• Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
• Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
• Place rolls on top of vegetables in pan.
• Coarsley chop tomatoes and pour in saucepan.
• Add rest of sugar, brown sugar, gingersnaps and lemon juice.
• Heat at slow simmer until sauce is heated through.
• Sauce should have a sweet and sour taste.
• Add more salt and pepper if you wish at this point.
• Pour sauce over cabbage rolls and cover baking pan.
• Bake at 350 degrees Fahrenheit for 2 hours.
• Notes:.
• This dish can be frozen before baking, then thawed and baked when needed.
• You could also divide this recipe and freeze half the rolls and sauce for another meal.

MAD DOG'S SWEET-AND-SOUR STUFFED CABBAGE

Steps:

• In a 3 quart saucepan, heat the olive oil over medium heat.
• Add the diced onion and garlic and cook until soft and golden brown (about 8 minutes).
• Add the thyme and carrot and cook for an additional 5 minutes.
• Add the tomatoes, lemon juice, sugar, raisins, cherries salt and pepper and heat to a boil while stirring constantly.
• Lower the heat and simmer for thirty minutes.
• For Cabbage Rolls.
• While sauce simmers combine meats, rice, bread crumbs, parsley, grated onions, salt and pepper.
• Place one half of the completed sauce and wine in a large covered oven-proof casserole dish.
• Take individual whole cabbage leaf and lay out on a cutting board. Place a medium-sized handful of meat mixture in the lower center of the leaf. Fold sides over the top of meat, roll towards the stem into a tight cylinder and place stem side down into the sauce. Continue with remaining cabbage leaves until meat is used up.
• Chop remaining cabbage and stir into remaining sauce.
• Spoon remaining sauce over cabbage rolls, place the covered casserole in a preheated 375ºF oven and bake for 1 hour.
• Serve immediately with mashed potatoes.
• * Stuffed cabbage rolls can be cooked up to 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving. Can be frozen for up to 6 months in an airtight container. Thaw in refrigerator, heat and serve.