Jewish Sweet and Sour Stuffed Cabbage
Experience the comforting flavors of Jewish Sweet and Sour Stuffed Cabbage—a traditional dish that combines tender cabbage leaves filled with a savory mixture of ground beef, fluffy white rice, and aromatic spices. Simmered in a luscious tomato-based sauce enriched with brown sugar, tangy lemon juice, and sweet raisins, this recipe achieves a perfect balance of sweet and sour. Blanching the cabbage ensures pliable leaves ready to enclose the hearty filling, while slow-cooking the rolls in the sauce infuses every bite with rich, complex flavors. Perfect for family dinners or special occasions, this dish is as satisfying as it is nostalgic. Serve these stuffed cabbage rolls hot with an extra ladle of sauce for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 1 cup Cooked white rice
- 1 medium Yellow onion, finely chopped
- 1 Garlic clove, minced
- 1 Egg
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 15 ounces Tomato sauce
- 14 ounces Crushed tomatoes
- 0.25 cup Brown sugar
- 3 tablespoons Lemon juice
- 0.25 cup Raisins
- 1 cup Water
- 2 tablespoons Vegetable oil
Instructions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the cabbage head in the boiling water. Blanch for about 5-7 minutes, gently peeling off the outer leaves as they soften. Set the leaves aside to cool. Repeat with remaining inner leaves until you have 12-14 large leaves.
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, 1 teaspoon salt, and black pepper. Mix well until fully combined.
Trim the thick part of the stem on each cabbage leaf, being careful not to cut all the way through. Place 2-3 tablespoons of the meat mixture at the base of each leaf. Fold the sides over, then roll tightly into a cylinder to create a stuffed cabbage roll. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the tomato sauce, crushed tomatoes, brown sugar, lemon juice, raisins, water, and the remaining 0.5 teaspoon salt. Stir well and bring the sauce to a gentle simmer.
Carefully place the cabbage rolls seam-side down into the sauce. Spoon some sauce over the top of the rolls to cover them. Cover the pot with a lid and reduce the heat to low.
Simmer the stuffed cabbage for 1.5 to 2 hours, occasionally spooning sauce over the rolls. The rolls are ready when the cabbage is tender and the meat is fully cooked through.
Serve the stuffed cabbage rolls hot, with extra sauce spooned over the top. Enjoy!
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 25.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
