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Sally, this is the Stuffed Cabbage recipe i have been making (m)

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Joined: Dec 10, 2005

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Posted to Thread #1228 at 11:41 pm on Mar 22, 2006

for more years than I care to count. My DM and DF
taught me this one.I always get rave reviews for them

SWEET AND SOUR STUFFED CABBAGE


1 lg. head cabbage
2 lbs. lean hamburg
2 eggs
1/2 cup Heinz chili sauce
1/2 cup water
1/2 grated onion (optional)
salt and pepper
Progresso Italian bread crumbs
3-4 short ribs
1/2 cup brown sugar
1/2 cup raisins
Sour salt/ to taste
1 large onion, sliced

Remove core of cabbage. Place cabbage upside
down in large pot of boiling water, let boil and remove leaves with a fork as they loosen.
Cut away some of the heavier veins on the leaves.

Into the hamburg, mix in eggs, chili sauce, water, and onion (if using) salt, pepper. Mix well and add enough bread crumbs to bind mixture.
Place portion of meat mixture onto base of cabbage leaf and roll, tucking in the sides. Stick a toothpick through roll to hold it together.

Place sliced onion in a deep pan, add short ribs.
Also, any cabbage that cannot be rolled goes into the bottom of the pot.
Place rolls on top, fitting snuggly. Add brown sugar, raisins, and sour salt to taste. Cover with water. Cover and let simmer for 3 hours. If pan is ovenproof, put into 350 F oven for 1-1/2 hours, till browned. Check periodically, so it doesn't brown too much. If your pan is not ovenproof, transfer the rolls etc. into a baking dish to bake in the oven.

NOTES: When adding the sour salt, I go lightly and taste the juice after it has been cooking for awhile to see if I should add more. The same thing with the brown sugar. I also add a few extra raisins. I just made this, using three heads of cabbage, increasing the amount of hamburg and other ingredients.
Lemon juice,(1 lemon) can be substituted for the sour salt, but it does change the taste a little.
This recipe tastes even better the next day, so I make it ahead of when I want to serve it.
This recipe freezes beautifully.



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