Stuffed Cabbage, Sweet and Sour
Yield: 36 pieces
Preparation Time: 2:00
- 4-1/2 lb cabbages
- 1 cup rice raw—for the filling
- 1-1/2 cups water
The Sauce (makes 1 gallon)
- 1 lb sauerkraut with juice
- 2 #2-1/2 cans tomatoes crushed
- 1 #2-1/2 can stock or water
- 8 oz raisins, seedless golden
- 6 oz apricots dried quartered
- 1 lb AP onions, peeled and diced
- 1 tbs garlic chopped
- any cabbage cores and stem veins, chopped
- 3 lb ground beef ( any mixture of ground meats)
- 3 each eggs large
- 2-1/2 cups rice cooked and cooled—from the 1 cup raw
- 1/3 cup water
- 2/3 cups bread crumbs (mixed with the water)
- 1-1/2 tsp salt
- 1/4 tsp white pepper
- salt and pepper—to taste
- 1/4 cup vinegar white—to taste
- 3 tablespoons sugar—to taste
- Choose a cabbage that looks wider than round for good sized
leaves. Freeze for two days to soften leaves, Fully thaw which
takes a day. Save any coarse outer leaves for the cooking of the
stuffed cabbage. Core the thawed cabbage, and disassemble it, leaf
by leaf, until you get to a core a little larger than a tennis
ball. Cut the central thick stem part from each leaf. Cut the large
leaves (about 1/2 the cabbage) into two pieces. These pieces will
measure about 4x7 or 5x8 inches. Chop all the core and stem pieces
into small dice, and put them in the pot you are going to use to
make the sauce: Put the rice you are going to use for the filling
on to cook now. (1 cup rice + 1 1/2 cups water = 2-1/2 cups cooked
rice for filling). Cool the rice when it is done.
- The Sauce. Into the pot with the cabbage stem and cores, add
all the listed ingredients, bring to a boil , and simmer while you
are making filling and stuffing the cabbage.
- The Filling: Mix the water and bread crumbs and mix all
ingredients for the filling together.
- Stuff the cabbage: Lay the cabbage leaf out with the stem end
nearest you. (Round part at the top)Assuming that the piece of
cabbage is about 4-5 inches wide, and 7-8 inches long, put a 2
1/2—3 oz portion of the meat filling at the end near you. It
should be roughly shaped like a broomstick (cylindrical). Lift the
stem end of the leaf (nearest you) over the meat, and roll it up
like a rug. Hold the cylinder of cabbage and meat in you left hand
with you thumb up and pointing away from you. This puts the cabbage
roll end at right angles to the table. with your right forefinger,
push the loose cabbage back inside of the roll to seal the top.
Turn the roll over and seal the other end in the same way. You now
have a cabbage roll that is tight and sealed at both ends, Put it
on a tray, seam down, Repeat until you are all out of filling or
leaves. This should make about 36 2-1/2 oz pieces. If there is meat
left over, make it into meatballs. If there is cabbage left, chop
it up and put it on the bottom of the pan. If you have any
meatballs, add them, or break them up into the sauce.
- Cook the stuffed cabbage. If you do not have a pot or baking
pan large enough to hold everything, do it in 2 pans.
Stove top: Put the coarse leaves on the bottom of the pot. Put a
1 inch layer of the sauce down. Make a layer of the stuffed
cabbage. Put another layer of sauce. Put a layer of stuffed
cabbage. Repeat until all the stuffed cabbage rolls are used up.
Cover with remaining sauce. Cook on a slow fire, until done, about
1-1/2 hours. While it is cooking, take care that the bottom does
not burn. It should just simmer.
Oven: Set oven 300 F. As above, but the coarse leaves go on top
of the stuffed cabbage. They may burn, which is why they are there.
Remove and discard when done. Bake the stuffed cabbage about 1-1/2
to 2 hours, until done, If the leaves begin to burn, dampen them
with sauce or water. The sauce should not boil hard. If it does,
- The seasoning: This is where YOU have to be the chef! First
season with salt, then pepper, It may only need a little salt. Then
add vinegar, 1 tbl at a time to make it sour enough. Taste after
each one. It won't need too much as the sauerkraut is there for
that, In the old country, they used to make whole cabbages sour for
this. It was a vital source of Vitamin C. Now add sugar to make it
sweet. Brown sugar is good to use, as it darkens the sauce. You
won't need much as the raisins sweeten it, as do the dried
apricots. You can use any dried fruits you like. A few dried
morrella cherries give a wonderful taste.
Note: If you make up portions of 2 pieces and
some sauce, and freeze them in baggies as I do, you can have this
any time you want. If you find that you have about a quart of sauce
left over, as I did, then you can make "Unstuffed Cabbage." Make
some meat balls, half cook them in the oven, and finish them in the
sauce, When you eat it, it will taste just like stuffed
If the sauce isn't thick enough for you, reduce it before you
season it, or bind with a little cornstarch and water. The oven
method seems to reduce the sauce more.
Suggested Wine: Wine does not go with Sweet and
Notes: On one of my first jobs, we had to make
about 5000 pieces of miniature (2 oz max) stuffed cabbage a week. I
used to stand and make these all day.
- Stuffed Cabbage, Sweet and Sour
- Duck Bigos
- Steamed Napa Cabbage with Shiitake Mushrooms and Tree Ears
- Red Cabbage, Sweet and Sour
- Baked Candied Butternut Squash
- Brussels Sprouts with Chestnuts Glace
- Root Vegetables Glazed
- Pumpkin Meringue Pie
- Pumpkin Pie
©1997, Steve K. Holzinger. All rights reserved.
Copyright © 1997—the electronic Gourmet Guide, Inc.
All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007