My grandmother, Minnie Grossman made this amazing sweet-and-sour stuffed cabbage. She showed me how to make it once, but nothing was written down and for years I’ve been trying to figure out the recipe. This is not far off.
Boil the cabbage whole in a large pot of water for about 15 minutes until the leaves are pliable. Drain and allow to cool. Remove 10–12 large leaves to use for the cabbage rolls. Trim down the thick ribs at the base of the cabbage leaves so they can be rolled without breaking.
Place the rolls, seam side down, in a deep roasting dish. Use some of the leftover cabbage to fill any gaps so that the rolls are packed in tight. Combine all of the sauce ingredients together and pour it over the rolls. Cover the dish with foil and
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