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

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

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.

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Ingredients

Method

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