Sweet and Sour Cabbage

Name: Sweet and Sour Cabbage
Yield: 6 to 8 portions
Ingredients: 1 can (15 to 16 ounces) stewed tomatoes; 1 cup water; ½ cup New Basic Tomato Sauce; ½ cup golden raisins; 1 teaspoon salt; 1 teaspoon caraway seeds; ½ teaspoon dried thyme leaves; Freshly ground black pepper, to taste; 1 pound ground beef; 8 ounces ground pork; ¾ cup cooked white rice; ⅓ cup sliced scallions; 1 head green cabbage (2½ pounds); 1 tablespoon fresh lemon juice; ¼ cup (packed) dark brown sugar; 1½ cups prepared sauerkraut, rinsed and drained; 1 teaspoon ground ginger

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Two of the best cabbage preparations cook together in this hearty winter dish. Sauerkraut, a German word, means sour “pickled” cabbage. The sweetness comes from the sauce of tomatoes, golden raisins, brown sugar, and ginger that surrounds the pork and beef inside the cabbage leaves.

Ingredients

1 head green cabbage (2½ pounds)
1 pound ground beef

Side dish
Winter
Gluten-free

Method

Core the cabbage and cut it into thin strips.
Bring a large saucepan of water to a boil, and cook 8 large cabbage leaves (in batches if necessary) for 5 minutes. Transfer the leaves to a bowl of cold water to cool them, and then drain and set aside.
Combine the beef, pork, cooked rice, scallions, salt, caraway seeds, thyme, and pepper in a large bowl.