Name: Classic Sweet-and-Sour Stuffed Cabbage
Yield: Yield: about 8 Servings
Cuisine: United States
Ingredients: 1 cup chopped onion; 2 teaspoons minced candied ginger; 3 tablespoons fresh lemon juice; 1 Turkish bay leaf; ½ cup golden raisins; 2 teaspoons cider vinegar; ¼ cup long-grain rice; 1 large head green cabbage or 2 smaller heads; 2 tablespoons brown sugar; 1 cup canned tomato puree; One 28-ounce can Italian plum tomatoes, coarsely chopped, with their juice; 1 cup chicken broth, preferably homemade or good-quality low-sodium purchased; 2 tablespoons chopped garlic; 4 cups finely chopped onion; 3 tablespoons light olive or other mild oil; Salt and freshly ground black pepper; ½ cup canned tomato puree; 2 large eggs, beaten; 2 pounds lean ground beef (ground turkey– dark meat from the thigh, especially– works well here, too)

Preparation info

Yield: about
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

My father and I decided to add a little tomato puree to the meat and bit of rice, ensuring that the filling would remain tender and succulent in these subtly sweet-and-sour cabbage rolls.

Ingredients

For the Cabbage Rolls

¼ cup long-grain rice
1 large head green cabbage or 2 smaller heads

Method

Start the cabbage rolls: in a small bowl, soak the rice with a little warm water to cover. Using a sharp knife, carefully cut away the large outer leaves of the cabbage from the core end. Rinse, then blanch them in a large pot of boiling salted water, 4 or 5 at a time, until just soft enough to bend and fold without breaking. Drain and pat dry as they are done, and set them aside to cool. Coars