Stuffed Cabbage Sweet And Sour Using Lemonade Recipes

SWEET-AND-SOUR CABBAGE

Steps:

• In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

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.

GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE

Steps:

• Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
• Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
• Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

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.

STUFFED CABBAGE

Steps:

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

SWEET AND SOUR STUFFED CABBAGE ROLLS

Steps:

• Begin by preheating your oven to 350 degrees Fahrenheit and boiling the whole cabbage in a pot for about 10-12 minutes. This will help soften the leaves so they roll easily.
• Once done, remove to a colander and allow to cool enough to handle. Then cut out the core of the cabbage and gently peel away whole cabbage leaves. If some tear, that's OK. You can either double up with another leaf or chop them up to line the baking dish later on. You should have about 11-12 leaves to make the cabbage rolls.
• In another bowl, mix together the meat ingredients. Add the ground beef, spices, chopped parley, breadcrumbs, rice and egg and use your hands to thoroughly mix everything together, then set aside.
• To make the sweet and sour tomato sauce, add all those ingredients in a bowl and stir to combine. You can taste for seasoning and if you wish to make it more sweet or more sour, adjust as you like.
• Line a baking dish or oven safe pot with any extra cabbage you have and sliced onions.
• Now let's get rollin'! Use a small pairing knife and cut the hard stem off each cabbage leaf. Take about a tablespoon of meat mixture and roll cabbage like you would a burrito, tucking in the sides so no meat is exposed. Then line all the cabbage rolls in the pot snugly together. If there is any extra meat leftover, just roll it into a meatball and add it to the pot.
• Pour tomato sauce over the cabbage rolls and cover pot with lid. Place in the oven and bake for about 50-60 minutes, until meat is cooked through and rolls are tender.
• Serve cabbage rolls with spoonful of tomato sauce and extra lemon if you prefer.

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.

SLOW COOKER STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to boiling.
• Take out the core of the cabbage head, then, submerge the cabbage in the boiling water for a few minutes until some of the leaves start to peel away and the leaves begin to soften, in a way that each leaf must be pliable enough for rolling later.
• Remove from water and cut off the thick part of the leaves to flatten it.
• Combine the "Cabbage Rolls" ingredients, except the cabbage, in a large bowl.
• Spray the slow cooker with cooking spray.
• Layer 3 cabbage leaves on the bottom of the slow cooker.
• Add the sauce ingredients to a bowl, stir to combine and transfer HALF to the slow cooker.
• Add about 2-3 tablespoons of filling inside a cabbage leaf and roll. Make sure to seal both ends. Repeat with the remaining leaves. Set aside.
• Layer the cabbage rolls in the slow cooker, and pour the remaining sauce on top.
• Cook on high for 4 hours or low for 8 hours.

OLD-FASHIONED STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
• In a large saucepan, bring 1 inch of water to a boil over high heat. Place cabbage in water, cored-side down; cover pan, and reduce heat to low. Steam 20 minutes, or until cabbage leaves pull apart easily. Drain and set aside.
• In a medium bowl, combine tomatoes and their juice, brown sugar, Worcestershire sauce and lemon juice; mix well and set aside. In a large bowl, combine ground beef, rice, onion, egg, salt, pepper, and 2 tablespoons tomato mixture; mix well.
• Place 1 cup tomato mixture in bottom of prepared baking dish. Peel a cabbage leaf off the head and cut off thick stem. Place 1/4 cup meat mixture in center of leaf. Starting at core end, make a roll, folding over sides and rolling loosely. Place seam-side down in baking dish; repeat with remaining cabbage leaves and meat mixture. Spoon remaining tomato mixture evenly over top of cabbage rolls and cover.
• Bake 1-1/4 hours. Uncover and cook 10 additional minutes, or until beef is no longer pink.