GRANDMA ELAINE'S UNSTUFFED SWEET AND SOUR CABBAGE
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
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
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
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
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
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
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
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
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
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
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
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)
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
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
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
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
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
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
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
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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