Sweet And Sour Stuffed Cabbage

Ingredients

• Servings: 30
• 2/3 cup uncooked white rice
• 1 cup water
• 2 heads cabbage, cored
• 3 pounds ground beef chuck
• 2 eggs
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste
• 1/2 cup ketchup
• 1 onion, sliced
• 3 (28 ounce) cans crushed tomatoes
• 1/2 cup raisins
• 1 teaspoon citric acid powder
• 1 1/2 teaspoons garlic powder
• salt and pepper to taste
• 1/2 cup ketchup
• 1/2 cup white sugar
• 1 cup ketchup
• 1/2 cup white sugar, or to taste (optional)

Recipe

Cook Time: 3 hrs 50 mins

Ready Time: 5 hrs 5 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• fill a large pot with water and bring it to a boil. boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. remove and let cool for 15 minutes.
• combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. mix with your hands until well combined.
• prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. place a heaping spoonful of the filling in the center of the leaf. fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. secure with toothpicks if necessary. continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
• chop the reserved cabbage leaves. place the chopped cabbage in a large pot. add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. stir in 1/2 cup of white sugar and bring the mixture to a boil.
• taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. place the cabbage rolls into the sauce. pour the remaining 1 cup of ketchup on top of the rolls. cover the pot, and reduce the heat to a simmer.
• cook the rolls for 3 hours, basting the rolls every half hour.