CookPal AI
Sweet and Sour Stuffed Cabbage

Sweet and Sour Stuffed Cabbage

Cost $15, save $20

Source: Recommended by CookPal

  • 230 Min
  • 10 Servings
  • $15

INGREDIENTS

  • Base

    • 💧 1 cup water
    • 🥬 2 heads cabbage, cored
    • 🍚 ⅔ cup uncooked white rice
    • 🍖 3 pounds ground beef chuck

  • Sauce

    • 2 cups ketchup, divided
    • 🍅 3 (28 ounce) cans crushed tomatoes
    • 🧅 1 onion, sliced
    • ½ cup raisins
    • 1 teaspoon citric acid powder
    • 🧂 1 cup white sugar, divided (optional)

  • Seasoning

    • 🥚 2 eggs
    • 3 teaspoons garlic powder, divided

STEPS

1

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 to 25 minutes.

2

Fill a large pot with water; bring to a boil. Add 1 head cabbage; boil until softened but still firm, about 5 minutes. Remove and cool for 15 minutes. Repeat with the second cabbage head.

3

Mix ground beef, cooked rice, ½ cup ketchup, eggs, 1½ teaspoons garlic powder, salt, and black pepper in a bowl until combined.

4

Trim large veins from cabbage leaves. Place filling in each leaf, fold sides inward, and roll tightly into cylinders. Secure with toothpicks if necessary.

5

Chop leftover cabbage leaves and add to a large pot. Mix with crushed tomatoes, sliced onion, raisins, ½ cup ketchup, 1½ teaspoons garlic powder, citric acid powder, salt, and ½ cup white sugar.

6

Taste and adjust sauce by adding the remaining ½ cup sugar if desired. Add cabbage rolls to the pot, pour remaining 1 cup ketchup over the top, cover, and simmer for 3 hours, basting every 30 minutes.

NUTRIENTS

Per 1 serving

🔥

599

Calories

  • 33
    Protein
  • 83
    Carbs
  • 18
    Fats

💡 Use a paring knife to carefully shave down thick veins in cabbage leaves for easier rolling.For a lighter version, use ground turkey instead of beef.Store leftovers in an airtight container in the fridge for up to 3 days.