Classic Sweet-and-Sour Cabbage Rolls
📜 Collection: JillCollection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic comfort food featuring tender cabbage leaves stuffed with seasoned ground chuck and slow-cooked in a tangy-sweet tomato and brown sugar sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 2 hours 30 mins | None | 6-8 servings |
🔪 Key Equipment
- Large pot
- Mixing bowl
- Saucepan
- Roasting pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 large head | Cabbage | Cored |
| 2 pounds | Ground Chuck | For filling |
| 1 large (48 oz) can | Tomato Juice or V-8 Juice | Divided |
| 1/3 cup | Brown Sugar | Or to taste |
| 1 | Lemon | Juiced |
| To taste | Salt and Pepper | Seasoning |
| Optional | Salsa | For sauce |
| As needed | Toothpicks | For securing rolls |
Instructions
Step 1: Preparation
- Bring a large pot of water to a boil. Core the 1 large head cabbage.
- Place the head of 1 large head cabbage in the boiling water for several minutes to soften the outer leaves. Carefully peel off the softened leaves. Repeat until you have as many leaves as you need.
- For each individual leaf, cut out the tough part of the core/stem.
- In a separate bowl, prepare the meat filling by seasoning the 2 pounds ground chuck with salt and pepper. Add a small amount of the 1 large (48 oz) can tomato juice or v-8 juice to moisten the meat.
- In a saucepan, heat the remaining 1 large (48 oz) can tomato juice or v-8 juice, 1/3 cup brown sugar, 1 lemon, and optional salsa.
Step 2: Assembly
- Take a large spoonful of the meat mixture and place it in the center of a 1 large head cabbage leaf.
- Fold the sides of the leaf over the meat and roll it up tightly. Secure with a toothpicks if necessary.
- Place the completed rolls in a large pot or roasting pan.
- If you have any leftover meat, form it into small meatballs and add them to the pan. Add any remaining unused 1 large head cabbage to the pan for extra flavor.
- Pour the warm tomato sauce mixture over the cabbage rolls. You can place any extra large 1 large head cabbage leaves over the top.
Step 3: Cooking
- Oven Method: Bake, lightly covered, in a preheated 325°F oven for about 2.5 hours, until browned on top and bubbling.
- Stovetop Method: Alternatively, cook on a low burner on the stovetop for about 2 hours, until everything is well-cooked and tender.
💡 Make-Ahead & Storage: The dish is best the next day after it is refrigerated. Reheat slowly over low heat to prevent burning, and skim any fat before serving.
Original Recipe Scan
