Sweet Sour Cabbage Rolls Food

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.

SWEET 'N' TENDER CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place about 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling. , Place seven rolls, seam side down, in a 5-qt. slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours or until a thermometer reads 160°.

SWEET & SOUR CABBAGE ROLLS

Steps:

• Core the cabbages and place into large pot; pour boiling water over the cabbage and let stand until the leaves start to get soft enough to bend and can be easily pulled from th heads (5 minutes or so); you may need to pull off some of the outer leaves, then return the cabbage head to the pot to soften the middle ones; drain leaves well in a colander.
• This leaf peeling process takes some time, but you want to get enough intact leaves to make 28 cabbage rolls.
• Preheat oven to 350°F.
• Combine meat with seasonings, ketchup, eggs, and crushed crackers, mixing by hand just until combined- don't overwork.
• Using a 1/4 cup measure, scoop up a scant 1/4 cupful of the meat mixture, then use hands to form the meat into an oblong shape- about 3" long; make 28 oblong meat shapes.
• Place a meat shape onto one of the cabbage leaves, folding the top of the leaf over the meat snugly, then folding in one side, then rolling forward a bit, then the other side, and rolling all the way up.
• Repeat until you have 28 filled cabbage leaves.
• Place chopped onion into the bottom of a very large roasting pan (12"x11" size).
• Place cabbage rolls neatly on top of the onions in rows.
• Combine chili sauce and jelly with 1/4 cup water in a small pan over medium heat, stirring until jelly melts.
• Pour over cabbage rolls.
• Cover pan tightly with foil and bake for 2 hours.
• Remove foil, baste rolls with sauce, and then return to the oven uncovered for 40 minutes more- or until sauce has thickened and rolls are glazed.
• Ladle sauce over rolls to serve.

SWEET 'N SOUR STUFFED CABBAGE ROLLS ("GOLUMBKE")

Steps:

• Core cabbage and separate leaves (about 18 leaves).
• Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
• Gently pour into colander to drain and rinse under cold water.
• Place beef in a large bowl.
• Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
• Mix to combine.
• Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
• Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
• Place rolls on top of vegetables in pan.
• Coarsley chop tomatoes and pour in saucepan.
• Add rest of sugar, brown sugar, gingersnaps and lemon juice.
• Heat at slow simmer until sauce is heated through.
• Sauce should have a sweet and sour taste.
• Add more salt and pepper if you wish at this point.
• Pour sauce over cabbage rolls and cover baking pan.
• Bake at 350 degrees Fahrenheit for 2 hours.
• Notes:.
• This dish can be frozen before baking, then thawed and baked when needed.
• You could also divide this recipe and freeze half the rolls and sauce for another meal.

STUFFED CABBAGE ROLLS WITH SWEET AND SOUR SAUCE

Steps:

• Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
• Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
• Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
• Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
• Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
• If you desire more liquid, add 1 cup of beef broth.
• Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.

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 VEGETARIAN GOLABKI (STUFFED CABBAGE ROLLS)

Steps:

• In a large pot, bring salted water to a boil.
• Plunge cored head of cabbage in the water cooking about 5 minutes on each side, using tongs to turn.
• While cabbage is cooking, prepare other ingredients.
• In a large bowl, mix onion, vegetarian beef, rice, mushrooms, bread w/ milk, egg, ketchup and spices.
• Mix well.
• When cabbage is done, let cool for 5 minutes.
• When ready to use, carefully peel back outer leaves and fill with about 2 Tablespoons of filling.
• Roll the leaves up as you would for a burrito or an envelope, making sure you secure all the filling but not overly tight.
• Carefully place rolls closely together in a large pot, packing them tightly until all the filling is used up.
• Put the onion with cloves in the pot.
• Pour tomato sauce and broth over the rolls and bring to a bubble.
• Lower heat to low and simmer one hour, covered.
• Add lemon juice, brown sugar and ginger snaps gently incorporating into the sauce (use a baster if you need) and let simmer for another 15 minutes.
• Serve.

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.

SWEET AND SOUR CABBAGE ROLLS WITH SAUERKRAUT

Steps:

• Finely chop 1 or 2 onion slices to make about 2 tablespoons.
• In a saucepan, cook the chopped onion in 1 tbsp oil, stirring, until translucent and limp. (Reserve the remaining onion slices.)
• Mix in the rice, stock, raisins, seeds, cinnamon, half of the salt and half of the pepper.
• Bring to a boil over high heat, lower the heat, cover and cook until the rice is tender, about 45 minutes.
• While the rice mixture is cooking, remove the core from the cabbage and discard.
• Place the cabbage in a large steamer or a deep soup pot and steam until the outer leaves become limp enough to remove one by one. (You'll need at least 18 leaves, and more if possible.) Lay out the leaves on a clean dishcloth to cool.
• Using a knife, remove the thick lower portion of the veins.
• Finely shred the remaining cabbage and reserve.
• Drain the sauerkraut, cover with fresh cold water, drain again and reserve.
• In a casserole dish, cook the reserved onion slices in remaining tbsp of oil, stirring,until limp, about 3 minutes.
• Add the shredded cabbage, sauerkraut, chopped tomatoes and their juices, tomato paste with water and remaining salt and pepper.
• Bring the mixture to a boil, stirring constantly.
• Stir in the honey or date sugar and simmer a few minutes to blend.
• Taste and add more honey or date sugar if needed to balance the sour.
• Remove from heat.
• Preheat the oven to 350°F.
• Fluff the rice mixture to distribute the raisins, sunflower seeds and spices.
• Place 2 tbls.
• of the filling on the lower third of a cabbage leaf.
• Fold up the lower part of the leaf, then fold over both sides, and roll up.
• Repeat with the remaining filling and cabbage leaves.
• Place the rolls seam side down into the casserrole dish, pushing them into the sauce.
• Cover and bake 25 minutes.
• Spoon the sauce over the rolls and bake 20 minutes more.
• If desired, continue baking, uncovered, to brown the top.
• Serve hot.
• Enjoy!