Sweet and Sour Stuffed Cabbage
- 1 medium cabbage
- 2 tablespoons oil
- 2 onions, thinly sliced
- 3 cups canned tomatoes in juice, crushed
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 3 tablespoons honey
- 1/4 cup gingerale
- 1/4 cup raisins
- 1/4 - 1/2 teaspoon citric acid, optional
- 1 pound lean, ground beef
- 1/4 cup uncooked rice
- 1/4 cup minced onion
- 1 egg
- 3 tablespoons cold water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Beef broth, water, or tomato juice, if required
Freeze the cabbage overnight or for a few hours. This helps leaves be separated and softens cabbage. Or, immerse cabbage in boiling water for a few minutes, rinse and divest of leaves.
For the sauce, heat the oil in a 6 quart saucepan and sauté the onions over low heat, about 5-10 minutes. Stir in remaining ingredients and let simmer on low while assembling cabbage rolls.
For filling, combine ingredients in a large bowl. Place a generous tablespoon on each cabbage leave and roll up into a log or roll. Repeat with remaining cabbage leaves and filling.
Place the cabbage rolls gently in the sauce and simmer for 90 minutes or so, add more tomato juice, beef broth, or water, if more liquid is required (rolls should be at least half covered by sauce).
Recipe by: Marcy Goldman - Marcy's Kosher Cuisine