This sweet and sour stuffed cabbage rolls recipe includes a ground beef, rice, and raisin filling that gets an extra tang from citric acid powder.
Preparation Time
60 mins
Cooking Time
3 hr 50 mins
Total Time
4 hr 50 mins
Calories
599 Calories
Recipe Instructions
Step 1
Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Step 2
Cook rolls for 3 hours, basting every 30 minutes.
Step 3
Fill a large pot with water; bring to a boil. Add 1 head cabbage; boil until softened but still firm, about 5 minutes. Remove cabbage from pot; cool for 15 minutes. Repeat with remaining 1 head cabbage.
Step 4
Add ground beef, cooked rice, ½ cup ketchup, eggs, 1 ½ teaspoons garlic powder, salt, and black pepper to a bowl; mix with your hands until well combined.
Step 5
Shave a slice off large veins in center of cabbage leaves so they're easier to roll. Place a heaping spoonful filling in center of 1 leaf. Fold in left and right edges, then roll up leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling leaves; set aside smaller cabbage leaves.
Step 6
Chop reserved cabbage leaves; add to a large pot. Add crushed tomatoes, sliced onion, raisins, ½ cup ketchup, remaining 1 ½ teaspoons garlic powder, citric acid powder (sour salt), salt, and black pepper. Stir in ½ cup white sugar; bring to a boil.
Step 7
Taste sauce; add remaining ½ cup sugar if desired. Place cabbage rolls into sauce. Pour remaining 1 cup ketchup on top of rolls. Cover pot; reduce heat to a simmer.
