Name: Grandma Elaine's Unstuffed Sweet and Sour Cabbage
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Vegetable oil - 1 tablespoon; Onions, sliced - 3; Whole peeled tomatoes - 1 (28 ounce) can; Tomato sauce - 1 (15 ounce) can; Salt - 1 ½ teaspoons; Ground black pepper - ¼ teaspoon; Green cabbage, cored, and cut into 3 inch chunks - 2 pounds; Lean ground beef - 2 pounds; Onion, finely chopped - 1; Eggs - 2; Water - 3 tablespoons; Instant white rice - 2 tablespoons; Salt - 1 ½ teaspoons; Ground black pepper - ¼ teaspoon; Fresh lemon juice - 3 tablespoons; Golden raisins - ⅓ cup; Honey - 1 tablespoon; Packed brown sugar, or to taste - ½ cup

Grandma Elaine's Unstuffed Sweet and Sour Cabbage

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grandma Elaine's Unstuffed Sweet and Sour Cabbage

1. Vegetable oil - 1 tablespoon

2. Onions, sliced - 3

3. Whole peeled tomatoes - 1 (28 ounce) can

4. Tomato sauce - 1 (15 ounce) can

5. Salt - 1 ½ teaspoons

6. Ground black pepper - ¼ teaspoon

7. Green cabbage, cored, and cut into 3 inch chunks - 2 pounds

8. Lean ground beef - 2 pounds

9. Onion, finely chopped - 1

10. Eggs - 2

11. Water - 3 tablespoons

12. Instant white rice - 2 tablespoons

13. Salt - 1 ½ teaspoons

14. Ground black pepper - ¼ teaspoon

15. Fresh lemon juice - 3 tablespoons

16. Golden raisins - ⅓ cup

17. Honey - 1 tablespoon

18. Packed brown sugar, or to taste - ½ cup

How to cook deliciously - Grandma Elaine's Unstuffed Sweet and Sour Cabbage

1. Stage

Heat oil in a large pot over medium heat. Cook and stir onions in hot oil until transparent, about 5 minutes. Add tomatoes and tomato sauce, using a spoon to slightly break up whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.

2. Stage

Stir in cabbage. Cover and simmer until cabbage is tender and mixes easily with tomatoes, about 1 hour.

3. Stage

Meanwhile, place ground beef, onion, eggs, water, rice, 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 and place on a plate; refrigerate for 20 minutes to firm.

4. Stage

Place meatballs on the surface of tomato mixture. Cover and simmer over medium heat until meatballs are firm and cooked through, about 15 minutes. Gently stir meatballs into tomato mixture. Cover the pot and continue to simmer for 45 minutes more.

5. Stage

Stir in lemon juice and taste for seasoning, adding additional lemon juice if needed. Stir in raisins and honey. Add brown sugar a little at a time, tasting after each addition. Cook stew over medium heat for 15 minutes more.