Best Sweet Sour Cabbage Rolls Recipes

SWEET AND SOUR BRAISED PORK STUFFED NAPA CABBAGE ROLLS

Steps:

• Place cabbage in salted boiling water for 8 minutes with lemon juice.
• Remove cool and separate into individual leafs. Make sure to slice middle ridge so the leaf is totally flat for rolling, reserve.
• Heat a large sauté pan with olive oil over medium heat.
• Place onions in pan and sweat for 7 minutes.
• Add pork and sauté for another 10 minutes making sure to break up pork with a spoon as you sauté.
• Add garlic puree and cook till garlic is caramelized.
• Now add Teriyaki sauce and reduce till mixture has reduced.
• Drain off excess liquid and cool mixture at room temperature.
• Add cooked rice along with mascarpone cheese and chopped fresh tarragon. Combine well.
• Take a tablespoon of mixture and place in cabbage leaf, roll tightly to form a cabbage burrito roll.
• The Sauce.
• Pulse tomatoes with the liquid in a blender for 20 seconds.
• Add tomatoes to a pot along with vinegar, sugar, white wine and sweet chili sauce and reduce by 1/3.
• Place cabbage rolls in a baking dish and cover with liquid by two thirds.
• Cover with aluminum foil and place in a 350F degree oven for 25 minutes.
• Serve in a bowl and drizzle sauce over cabbage.

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.

VEGETARIAN SWEET AND SOUR CABBAGE ROLLS

Steps:

• Bring a large pot of lightly salted water to a boil.
• While water is coming to a boil, remove 8 outer leaves from the head of cabbage. Shred remaining cabbage. Place 4 cups shredded cabbage in the bottom of a 3 1/2- to 6-quart slow cooker. Reserve any extra cabbage for another use.
• Cook the outer cabbage leaves in the boiling water until just limp, 4 to 5 minutes. Drain. Trim the thick rib in the center of each leaf; set aside.
• Combine beans, rice, 1/2 cup spaghetti sauce, carrots, celery, onion, and garlic in a medium bowl. Divide bean mixture evenly among cooled cabbage leaves, using about 1/3 cup mixture per leaf. Fold the sides of each leaf over the filling and roll up.
• Combine remaining spaghetti sauce, raisins, lemon juice, and brown sugar in a bowl.
• Pour 1/2 of the sauce over the cabbage in the slow cooker; stir to mix. Place cabbage rolls on top and pour remaining sauce over the rolls.
• Cover and cook on Low for 7 to 9 hours or on High for 3 to 4 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!

PERSIAN SWEET-AND-SOUR STUFFED CABBAGE ROLLS

Steps:

• To detach the cabbage leaves, cut a deep cone into the core at the stem end with a pointed knife and plunge the whole cabbage into boiling salted water. This will soften and loosen 1 or 2 layers of leaves. Detach these, and plunge again into boiling water to detach more leaves, and continue until all of the leaves are separated. Cut very large leaves in half, but leave small ones whole.
• Prepare the filling. Wash the rice and cook in boiling water until it is almost tender-about 10 minutes-then drain. Boil the split peas separately until tender. Fry the onion in 3 tablespoons oil until soft and transparent. Add the meat and turmeric and season to taste with salt and pepper. Cook, stirring, until the meat changes color, then remove from the heat and add the rice and split peas, tomato paste, parsley, and more salt and pepper. Mix well.
• Lay the cabbage leaves on a plate one at a time. Shave off the thickest part of the hard rib if necessary. Put a heaping tablespoon of the mixture at the bottom of each leaf, bring the sides up over it, and roll up into a bundle. Put a little oil at the bottom of a heavy pan, cover with a few broken leaves to protect the others from burning, then arrange over them rows and layers of stuffed cabbage rolls.
• Mix the vinegar with an equal quantity of water, stir in the sugar, and pour over the rolls. Put a plate over them, cover the pan, and cook gently on a very low flame for 3/4-1 hour, until rolls are very tender and the liquid has been absorbed, adding water if necessary.
• Serve hot or cold.

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.

SWEET AND SOUR CABBAGE ROLLS

Steps:

• 1. Cut core out of cabbage and place in large pot of boiling water to soften outer leaves. Using tongs, grab the stem end of the leaf and pull it off as it softens. Place leaves on paper towel lined pan for use later. When you have enough leaves to wrap the amount of rolls you want, remove the remainder of the cabbage head and let cool. When cool, chop coarsely (or shred) and reserve. Slice onions and reserve.
• 2. Grease and flour the pans (casserole 10x17 or so) Place chopped Cabbage and sliced onions in bottom of the pan.
• 3. Combine rice, beef, 1/2 the raisins, grated onion, green pepper, salt and pepper. Mix well and measure into 4 ounce rolls. Wrap rolls in softened cabbage leaves, tuck in the ends and place rolls, seam side down, on top of the cabbage and onions in the pan.
• 4. When all rolls are made, sprinkle with the remaining raisins, and bay leaves and spread the tomatoes over all.
• 5. Combine Oil, Brown sugar, water, lemon juice and gingersnaps, mix well and pour over the top of the rolls.
• 6. Cover the casserole with foil and poke a few holes in the foil to let steam escape. Bake 1 1/2 hours at 350 Degrees.
• 7. The large recipe makes 4 full length steam pans of about 24 rolls each. Small recipe makes 6-8 servings.

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 AND SOUR CABBAGE ROLLS

Steps:

• 1. Heat the oil in a skillet and saute the onions until golden.
• 2. In a large bowl, combine the ground beef with the egg, cooked rice, salt and pepper Add the sauteed onions to the beef mixture and mix well. Set aside.
• 3. Core the cabbage and separate into leaves. Place the leaves into 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.
• 4. Trim tough ribs from cabbage leaves. 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.
• 5. Place 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.
• 6. SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, gingersnaps, raisins and salt. Simmer for 10 minutes, then taste and adjust the the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover and cook gently on top of the stove for 2 - 1/2- 3 hours.

SWEET AND SOUR CABBAGE ROLLS

Steps:

• For the filling: In a large mixing bowl, combine all the filling ingredients. Place 1 heaping Tbsp. in center of each leaf, folding in end and sides and rolling up to form a snug roll. Continue till all filling and leaves are used. Shred smaller remaining leaves For the sweet and sour sauce combine ingredients in small bowl. If you can't find mushroom tomato sauce, then use tomato sauce. In large pot or roasting pan, layer shredded cabbage (any leaves not suitable for filling), place stuffed cabbage rolls and sauce on top of shredded cabbage. Continue till all are in pot. Simmer for 2 hours on stove top tightly covered, or cook in preheated 275 oven for 2 hours. Yield: 30 Cabbage Rolls