Unstuffed Sweet And Sour Cabbage Food

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GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE



Grandma Elaine's Unstuffed Sweet and Sour Cabbage image

This is a family heirloom recipe that has been handed down through the ages. My mother taught it to me, and I tweaked it to its current form. I have eaten all kinds of 'stuffed' cabbage and this recipe beats them all. It's sweet, sour, and comforting. The flavors are even better the second day. This dish also freezes well.

Provided by Chef Daddy Pete

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 3h20m

Yield 10

Number Of Ingredients 18

1 tablespoon vegetable oil
3 onions, sliced
1 (28 ounce) can whole peeled tomatoes
1 (15 ounce) can tomato sauce
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 pounds green cabbage, cored, and cut into 3 inch chunks
2 pounds lean ground beef
2 eggs
1 onion, finely chopped
2 tablespoons instant white rice
3 tablespoons water
1 ½ teaspoons salt
¼ teaspoon ground black pepper
3 tablespoons fresh lemon juice
⅓ cup golden raisins
1 tablespoon honey
½ cup packed brown sugar, or to taste

Steps:

  • Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
  • Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
  • Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 34.7 g, Cholesterol 92.1 mg, Fat 15.2 g, Fiber 4.7 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 1116.6 mg, Sugar 24.1 g

UNSTUFFED SWEET-AND-SOUR CABBAGE



Unstuffed Sweet-and-Sour Cabbage image

Provided by Andrea Albin

Categories     Beef     Pork     Quick & Easy     Dinner     Dried Fruit     Cabbage     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley
Accompaniment: steamed rice

Steps:

  • Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
  • Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
  • Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
  • Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.

GRANDMA ELAINE'S UNSTUFFED SWEET & SOUR CABBAGE



Grandma Elaine's Unstuffed Sweet & Sour Cabbage image

It is not lightly that I post this recipe. This is not a cookbook or kicked around recipe. This is an authentic HEIRLOOM recipe that has been passed down through my family for ages. Each generation has improved and tweaked the recipe slightly (I suggested brown sugar instead of white). Let me know if you enjoy eating this as much as I do!

Provided by Iron Stomach

Categories     One Dish Meal

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 15

2 lbs green cabbage
2 lbs lean ground beef
4 medium onions (1 finely chopped 3 sliced)
3 teaspoons salt
1/2 teaspoon pepper
2 eggs
2 tablespoons white rice
3 tablespoons water
28 ounces canned tomatoes (whole)
15 ounces tomato sauce
1/2 cup dark brown sugar (packed) or 1/2 cup white sugar (packed)
1 lemon, juice of
1/3 cup raisins ((1/3 to 1/2)
1 tablespoon honey ((1 to 2)
1 tablespoon vegetable oil

Steps:

  • Use Large Stock Pot and wooden spoon.
  • Wash cabbage, cut off core. Cut cabbage in half horizontally. Take core out and cut.
  • cabbage in 3 inch chunks.
  • Cook sliced onions in oil until translucent.
  • Add can of whole tomatoes, stir and chop slightly with spoon. Add tomato sauce, half of salt, half of pepper, and mix.
  • Cover and simmer for 20 minutes, stir occasionally so it doesn't burn.
  • Then add cabbage and stir and push cabbage down into the sauce.
  • Cover pot and continue to simmer approx 1 hour till you can mix cabbage around in the sauce.
  • In large bowl mix ground beef with chopped onion, 1 1/2 level teaspoons salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
  • If too mushy, add a little more rice. Form golf ball size meat balls, and then store briefly in refrigerator to get firmer.
  • Place meatballs on top of cabbage on sauce. Cover and simmer approx 15 minutes till meatballs feel firm.
  • Then gently mix meat balls into sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste for lemon taste, if not add more lemon.
  • Then add raisins, honey, and then sugar a little at time to taste. Cook for another 15 minutes, then mix gently, uncover and remove from heat.
  • Try not to eat right away so flavors can infuse. Tastes better when eaten the second day, but don't overheat. Only reheat what you will eat at that sitting.
  • This freezes well.

Nutrition Facts : Calories 815, Fat 29.5, SaturatedFat 10.6, Cholesterol 253.2, Sodium 2801.5, Carbohydrate 86.1, Fiber 10.9, Sugar 60.9, Protein 56.6

PETE'S UNSTUFFED SWEET & SOUR CABBAGE



Pete's Unstuffed Sweet & Sour Cabbage image

It is not lightly that I post this recipe. This is not a cookbook or kicked around recipe. This is an authentic HEIRLOOM recipe that has been passed down through my family for ages. Each generation has improved and tweaked the recipe slightly (I suggested brown sugar instead of white). Let me know if you enjoy eating this as much as I do!

Provided by videomaker2000

Categories     Side Dish

Time 3h30m

Yield 4

Number Of Ingredients 15

2 lbs green cabbage
2 lb lean ground beef
4 medium onions 1 finely chopped 3 sliced
3 tsp Salt
1/2 tsp pepper
2 egg
2 tbsp White rice
3 tbsp Water
28 oz canned tomatoes whole
15 oz tomato sauce
1/2 c brown or white sugar packed
1 lemon Juiced
1/3 cup raisins
1 tbsp Honey
1 tbsp Veg. Oil

Steps:

  • Use Large Stock Pot and wooden spoon Wash cabbage, cut off core. Cut cabbage in half horizontally. Take core out and cut cabbage in 3 inch chunks. Cook sliced onions in oil until translucent. Add can of whole tomatoes, stir and chop slightly with spoon. Add tomato sauce, half of salt, half of pepper and mix. Cover and simmer for 20 minutes, stir occasionally so it doesn't burn. Then add cabbage and stir and push cabbage down into the sauce. Cover pot and continue to simmer approx 1 hour till you can mix cabbage around in the sauce. In large bowl mix ground beef with chopped onion, 1 1/2 level tsp salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands. If too mushy, add a little more rice. Form golf ball size meat balls and then store briefly in refrigerator to get firmer. Place meatballs on top of cabbage on sauce. Cover and simmer approx 15 minutes till meatballs feel firm. Then gently mix meat balls into sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste for lemon taste, if not add more lemon. Then add raisins, honey, and then sugar a little at time to taste. Cook for another 15 minutes, then mix gently, uncover and remove from heat. Try not to eat right away so flavors can infuse. Tastes better when eaten the second day, but don't over heat. Only reheat what you will eat at that sitting. This freezes well.

Nutrition Facts : Calories 992 calories, Fat 51.8620325 g, Carbohydrate 88.97091375 g, Cholesterol 264.79 mg, Fiber 13.9496875042766 g, Protein 50.24133125 g, SaturatedFat 18.4379975 g, ServingSize 1 1 Serving (993g), Sodium 812.239 mg, Sugar 75.0212262457234 g, TransFat 7.7368275 g

QUICK "UNSTUFFED" SWEET-AND-SOUR CABBAGE AND BEEF



Quick

Make and share this Quick "unstuffed" Sweet-And-Sour Cabbage and Beef recipe from Food.com.

Provided by Alan in SW Florida

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 -1 1/4 lb lean ground beef
1 medium onion, finely chopped
1 (16 ounce) can tomato sauce
1/2 cup unsweetened applesauce
1/4 cup water
3 tablespoons cider vinegar
2 tablespoons packed dark brown sugar
1/8 teaspoon ground black pepper
4 cups finely chopped green cabbage (about 1 pound)
1 cup cooked rice (Since the recipe calls for a small amount of cooked rice, instant rice may be used)

Steps:

  • In a 12-inch-wide, deep skillet or a Dutch oven, cook the ground beef and onion over medium heat, breaking up the meat with a spoon. When the meat has browned and the onion is tender, spoon off and discard any fat in the skillet.
  • Add the tomato sauce, applesauce, water, vinegar, brown sugar, and pepper. Bring the mixture to a boil, stirring constantly. Stir in the cabbage, which will wilt as it cooks and become more compact.
  • Lower the heat and simmer, covered, stirring occasionally, for 25 to 30 minutes, or until cabbage is tender. Stir in the cooked rice and heat a few minutes longer, until it is cooked through. This is most easily served in bowls.

UNSTUFFED CABBAGE CASSEROLE



Unstuffed Cabbage Casserole image

This flavorful casserole is fast and tasty, with a sweet/sour sauce. Reminiscent of the labor intensive stuffed cabbage rolls without all the work.

Provided by brennmi

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb ground beef or 1 lb ground turkey
1 cup chopped onion (1 med.)
8 cups cabbage, cut into 1-inch strips (approximately 1/2 of a 3 lb. cabbage)
1/2 cup water
1 (28 ounce) can crushed tomatoes
1/2 cup brown sugar or 1/2 cup honey
6 tablespoons lemon juice or 6 tablespoons cider vinegar
2 bay leaves
1 1/2 teaspoons salt
ground pepper
1 cup raisins (optional)

Steps:

  • In a large skillet, brown the ground beef and drain off any grease.
  • Add the chopped onion and cook for about 3 minutes to soften the onion.
  • Add the cabbage and water and cook for about 5 minutes, or until the cabbage starts to wilt.
  • Add the tomatoes, sugar, lemon juice, bay leaves, salt, pepper, and raisins. Bring to a boil, reduce heat, and cover.
  • Simmer until the cabbage is to the desired tenderness-about 30 minutes.
  • Serve with white rice (optional).

SWEET AND SOUR MEATBALLS (UNSTUFFED CABBAGE)



Sweet and Sour Meatballs (Unstuffed Cabbage) image

Make and share this Sweet and Sour Meatballs (Unstuffed Cabbage) recipe from Food.com.

Provided by Juliawiggins

Categories     Meatballs

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 19

1 tablespoon vegetable oil
3 onions, sliced
1 (28 ounce) can whole canned tomatoes
1 (15 ounce) can tomato sauce
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 lbs green cabbage, cored, and cut into 3 inch chunks
2 lbs lean ground beef
2 eggs
1 onion, finely chopped
2 tablespoons instant rice
3 tablespoons water
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 tablespoons fresh lemon juice
1/3 cup golden raisin
1 tablespoon honey
1/2 cup packed brown sugar (to taste)
1 medium granny smith apple, cut up (optional)

Steps:

  • Place the vegetable oil into a large pot over medium heat. Stir in the sliced onions, and cook until transparent, about 5 minutes. Add the tomatoes and tomato sauce, using a spoon to slightly chop the whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover, and simmer for 20 minutes, stirring occasionally. Stir the cabbage into the tomatoes. Cover, and simmer 1 hour until the cabbage is tender and mixes easily with the tomatoes.
  • Place the ground beef, eggs, finely chopped onion, rice, water, additional 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs. Place meatballs on a plate, and refrigerate 20 minutes to firm.
  • Place meatballs on the surface of the tomato mixture. Cover and simmer over medium heat until the meatballs are firm and cooked through, about 15 minutes. Gently stir the meatballs into the tomato mixture. Cover the pot and continue to simmer 45 minutes more. Stir in the lemon juice, and taste for seasoning, adding additional lemon juice if required. Stir in the raisins, and honey. Add the brown sugar, a little at a time, tasting after each addition. Cook mixture over medium heat 15 minutes more.

Nutrition Facts : Calories 159.1, Fat 2.7, SaturatedFat 0.6, Cholesterol 37.2, Sodium 1072.9, Carbohydrate 32.7, Fiber 4.7, Sugar 23.9, Protein 4.4

JEWISH SWEET-AND-SOUR STUFFED CABBAGE



Jewish Sweet-And-Sour Stuffed Cabbage image

Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.

Provided by Alan in SW Florida

Categories     Low Cholesterol

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 teaspoon vegetable oil
1/4 cup diced onion
2 lbs lean ground beef
2 eggs
1/2 cup water
1/2 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large head cabbage
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato puree
1 cup water
1/4 cup diced onion
1/3 cup firmly packed brown sugar
2 tablespoons honey
3 tablespoons fresh lemon juice
6 ginger snaps, crumbled
1/3 cup raisins
1/2 teaspoon salt

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.

UNSTUFFED CABBAGE



Unstuffed Cabbage image

Love stuffed cabbage, but am usually too lazy to make it, too complicated. this recipe has the same tastes with less work.

Provided by mandabears

Categories     Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 medium cabbage, chopped
1 medium onion, diced
1 (10 3/4 ounce) can condensed tomato soup
1 lb ground round or 1 lb ground sirloin
1/2 cup uncooked rice, not instant
1 3/4 cups water
salt and pepper

Steps:

  • Preheat oven to 350F.
  • Place chopped cabbage in bottom of 8x8 inch baking dish that has been sprayed with cooking spray.
  • Brown meat and onions together and drain off all fat.
  • Stir in rice and salt and pepper.
  • Place meat and rice mixture over cabbage in baking dish.
  • Mix soup and water together and pour over meat and cabbage mixture.
  • Cover pan with aluminum foil and bake for 1 hour.
  • Uncover pan for the last 10 minutes.
  • Can double recipe and bake in 13x9 pan, bake uncover for 1 hour 30 minutes, uncover for last 10 minutes.

Nutrition Facts : Calories 487.6, Fat 23.5, SaturatedFat 9, Cholesterol 80.5, Sodium 540, Carbohydrate 45, Fiber 6.9, Sugar 15.5, Protein 25.8

UNSTUFFED CABBAGE



Unstuffed Cabbage image

Make and share this Unstuffed Cabbage recipe from Food.com.

Provided by Mirj2338

Categories     Meat

Time 1h50m

Yield 12 serving(s)

Number Of Ingredients 12

1 (750 ml) bottle ketchup
1 liter ginger ale
1 whole cabbage, very coarsely shredded
1 kg ground beef
1 onion
1/2 cup rice
2 eggs
3/4 cup breadcrumbs
garlic powder
paprika
freshly ground black pepper
salt

Steps:

  • Put the ketchup and ginger ale into a large soup pot and bring to the boil.
  • Add the cabbage.
  • Mix the rest of the ingredients.
  • Wet hands and form large balls, place gently into the boiling cabbage in the pot.
  • Bring to the boil, turn heat down, cover and let simmer for 1 1/2 hours.
  • Serve with something to mop up the juices.

Nutrition Facts : Calories 358.5, Fat 14.1, SaturatedFat 5.3, Cholesterol 91.9, Sodium 832.2, Carbohydrate 39.5, Fiber 2.5, Sugar 25.1, Protein 20.2

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