Best 9 Sweet And Sour Stuffed Mustard Cabbage Recipes

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Sweet and sour stuffed mustard cabbage is a traditional Chinese dish with a rich history, dating back centuries. It is a delicious and versatile dish that can be served as a main course or side dish and is sure to impress your family and friends. The combination of sweet and sour flavors perfectly complements the crunchy texture of the mustard cabbage, while the stuffing adds an extra layer of flavor and texture. Whether you are a seasoned cook or just starting out, this article will provide you with the best recipe for cooking sweet and sour stuffed mustard cabbage, so that you can enjoy this classic dish in the comfort of your own home.

Let's cook with our recipes!

SWEET AND SOUR STUFFED CABBAGE



Sweet and Sour Stuffed Cabbage image

This recipe is my grandma's. She made this in her hotel in the Catskill Mountains. It is a treasured family favorite. I serve it with mashed potatoes.

Provided by merri rosenthal

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Cabbage

Time 5h5m

Yield 10

Number Of Ingredients 18

⅔ cup uncooked white rice
1 cup water
2 heads cabbage, cored
3 pounds ground beef chuck
2 eggs
1 ½ teaspoons garlic powder
salt and pepper to taste
½ cup ketchup
1 onion, sliced
3 (28 ounce) cans crushed tomatoes
½ cup raisins
1 teaspoon citric acid powder
1 ½ teaspoons garlic powder
salt and pepper to taste
½ cup ketchup
½ cup white sugar
1 cup ketchup
½ cup white sugar, or to taste

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Fill a large pot with water and bring it to a boil. Boil the heads of cabbage, one at a time, until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes.
  • Combine the ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix with your hands until well combined.
  • Prepare the cabbage leaves by shaving a slice off of the large vein in the center of the leaves so they'll be easier to roll. Place a heaping spoonful of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.
  • Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add the sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.
  • Taste the sauce and adjust the sweetness, if desired, by adding the additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.
  • Cook the rolls for 3 hours, basting the rolls every half hour.

Nutrition Facts : Calories 598.5 calories, Carbohydrate 82.9 g, Cholesterol 119.9 mg, Fat 18.2 g, Fiber 11.4 g, Protein 33.4 g, SaturatedFat 6.8 g, Sodium 1215.8 mg, Sugar 44.6 g

SWEET-AND-SOUR STUFFED MUSTARD CABBAGE



Sweet-and-Sour Stuffed Mustard Cabbage image

Categories     Sauce     Beef     Leafy Green     Rice     Sauté     Rosh Hashanah/Yom Kippur     Winter     Simmer     Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 17

For sauce
1 large onion (1 lb), halved and thinly sliced crosswise
3 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes including juice
3 tablespoons fresh lemon juice
3 tablespoons packed dark brown sugar
1/2 cup dried sour cherries
2 teaspoons salt
1/2 teaspoon black pepper
For stuffed cabbage
2 lb wrapped-heart mustard cabbage (2 heads)
1 lb ground chuck (preferably not lean)
3 tablespoons long-grain rice
3 tablespoons water
1/4 cup grated onion
2 teaspoons salt
1/4 teaspoon black pepper

Steps:

  • Make sauce:
  • Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.
  • Stuff cabbage while sauce simmers:
  • Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.
  • Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in center. Fold both sides of leaf toward center (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.
  • Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

SWEET & SOUR STUFFED CABBAGE



Sweet & Sour Stuffed Cabbage image

Everyone loves the taste of these cabbage rolls, and when I make them, I make a lot of extra meatballs. I adapted this recipe from one I found for sweet and sour stuffed green peppers.

Provided by Taste of Home

Categories     Dinner

Time 2h5m

Yield 6 servings.

Number Of Ingredients 13

1/2 cup raisins
1 cup boiling water
1 medium head cabbage
3 medium onions
1 egg
1 cup cooked instant rice
1 cup shredded carrots
1 teaspoon salt
1 teaspoon pepper
1-1/4 pounds lean ground beef
1 can (15 ounces) tomato sauce
1/2 cup packed brown sugar
1/2 cup lemon juice

Steps:

  • Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut., Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well. , Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling., Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls. , Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.

Nutrition Facts : Calories 392 calories, Fat 9g fat (3g saturated fat), Cholesterol 93mg cholesterol, Sodium 824mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 7g fiber), Protein 24g protein.

SWEET-AND-SOUR CABBAGE



Sweet-and-Sour Cabbage image

"I HELPED MOTHER shred the cabbage and cut up the apples for this recipe. The touch of tartness is wonderful with the sauerbraten. This is one part of the meal that is even tastier if it can be made ahead."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6-8 servings.

Number Of Ingredients 8

2 tablespoons bacon drippings or vegetable oil
1/4 cup packed brown sugar
3 tablespoons vinegar
1 cup water
1/4 teaspoon salt
Dash pepper
4 cups shredded red cabbage
2 apples, peeled and sliced

Steps:

  • In a large skillet, combine drippings or oil, brown sugar, vinegar, water, salt and pepper. Cook for 2-3 minutes or until hot, stirring occasionally. Add cabbage; cover and cook for 10 minutes over medium-low heat, stirring occasionally. Add apples, cook, uncovered, for about 10 minutes more or until tender, stirring occasionally.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

SWEET AND SOUR BEEF AND CABBAGE



Sweet and Sour Beef and Cabbage image

Beef and cabbage with sweet and sour tomato sauce. Family loves it.

Provided by digb

Categories     100+ Everyday Cooking Recipes

Time 40m

Yield 6

Number Of Ingredients 13

1 ½ pounds ground beef
½ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
2 tablespoons quick cooking oats
¾ teaspoon salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 medium head cabbage, cut into thin wedges
1 (15 ounce) can tomato sauce
¼ cup apple cider vinegar
3 tablespoons brown sugar
salt and ground black pepper to taste

Steps:

  • Place a large skillet over medium heat; cook the ground beef, onion, celery, and green bell pepper in the hot skillet until the beef is completely browned, 7 to 10 minutes. Sprinkle the oats, 3/4 teaspoon salt, the garlic powder, and 1/8 teaspoon black pepper into the beef mixture. Arrange the cabbage wedges atop the beef mixture.
  • Stir the tomato sauce, cider vinegar, and brown sugar together in a bowl; season with salt and pepper. Pour over the cabbage and beef mixture. Place a cover on the skillet and simmer until the cabbage is tender, 15 to 20 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 22.7 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 5.5 g, Protein 22.6 g, SaturatedFat 5.5 g, Sodium 761.6 mg, Sugar 15.3 g

SWEET AND SOUR CABBAGE SOUP



Sweet and Sour Cabbage Soup image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 11

1 large head green cabbage, cut into chunks
1 cube beef bouillon
2 cups diced tomatoes with juice
2 cups tomato sauce
3 tablespoons light brown sugar
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cloves
1/4 teaspoon sour salt
1 pound cooked beef (leftover roast beef or brisket works great)

Steps:

  • Combine the cabbage, bouillon, tomatoes, tomato sauce, brown sugar, granulated garlic, salt, pepper, cloves and sour salt in a large pot. Add just enough water until you see the cabbage start to float. Bring to a boil, then simmer for 1 hour.
  • Add the beef and continue to cook for 1 more hour.
  • Adjust the seasoning and remove from the heat.

SWEET AND SOUR STUFFED CABBAGE



Sweet and Sour Stuffed Cabbage image

A mouth-watering meal that has a wonderful sauce and a delicious filling. Reheats well. Can be doubled successfully. Freezes well.

Provided by LizCl

Categories     < 4 Hours

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cabbage, cored
1 1/2 lbs ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup cooked rice
1/4 cup sauteed diced onion
1 egg
1 (12 ounce) bottle chili sauce
1/2 cup grape jelly
1 1/2 cups chopped onions
2 tablespoons water

Steps:

  • Cook cored cabbage about 10 minutes or until limp in boiling water. Drain leaves and dry with paper towel.
  • Combine beef, salt, pepper, rice and egg.
  • Add sauteed onions to beef mixture and mix well. Set aside.
  • Place a small portion (3 tbsps.) of mixture in each cabbage leaf.
  • Roll up and secure with toothpicks,.
  • Repeat until all cabbage leaves are full.
  • In a greased roasting pan, spread 1 1/2 cups chopped onion evenly and arrange cabbage rolls in neat rows on top of onion.
  • Combine chili sauce and grape jelly in a 2 quart saucepan with 2 tbsps. of water; heat over medium heat and stir to melt jelly.
  • Pour the sauce over rolls.
  • Cover pan tightly with foil.
  • Bake 2 hours at 375 degrees.
  • Remove foil; brush rolls with sauce, bake uncovered 40 minutes longer or until sauce is thick and cabbage rolls are glazed.
  • Serve with sauce spooned over rolls.

Nutrition Facts : Calories 466.1, Fat 18.2, SaturatedFat 7, Cholesterol 108.1, Sodium 1076.8, Carbohydrate 48.5, Fiber 8.3, Sugar 27.2, Protein 26.4

UNSTUFFED SWEET-AND-SOUR CABBAGE



Unstuffed Sweet-and-Sour Cabbage image

Provided by Andrea Albin

Categories     Beef     Pork     Quick & Easy     Dinner     Dried Fruit     Cabbage     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

1 (2-pound) head green cabbage, quartered lengthwise and cored
1/2 cup reduced-sodium chicken broth
3 garlic cloves, thinly sliced, divided
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 pound ground beef chuck
1/2 pound ground pork
1 (28-ounce) can whole tomatoes in juice
1/3 cup dried cranberries
3 tablespoon red-wine vinegar
1 tablespoon packed dark brown sugar
2 tablespoon chopped flat-leaf parsley
Accompaniment: steamed rice

Steps:

  • Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.)
  • Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.
  • Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.
  • Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.

JEWISH SWEET-AND-SOUR STUFFED CABBAGE



Jewish Sweet-And-Sour Stuffed Cabbage image

Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.

Provided by Alan in SW Florida

Categories     Low Cholesterol

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 teaspoon vegetable oil
1/4 cup diced onion
2 lbs lean ground beef
2 eggs
1/2 cup water
1/2 cup uncooked rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large head cabbage
1 (16 ounce) can diced tomatoes
1 (8 ounce) can tomato puree
1 cup water
1/4 cup diced onion
1/3 cup firmly packed brown sugar
2 tablespoons honey
3 tablespoons fresh lemon juice
6 ginger snaps, crumbled
1/3 cup raisins
1/2 teaspoon salt

Steps:

  • TO MAKE THE CABBAGE ROLLS: Heat the oil in a skillet and saute' the onions until golden. In a large bowl, combine the ground beef with the eggs, water, rice, salt and pepper. Add the sauteed onions to the beef mixture and mix well. Set aside.
  • Core the cabbage and separate into leaves. Place the leaves in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 8 minutes. Drain and cool the leaves until they can be easily handled.
  • Cut the large leaves in half, removing the hard core. Place about 3 tablespoons of the meat mixture on a leaf. Fold the edges toward the center and roll up. Repeat until all the leaves are used. Place the the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
  • TO MAKE THE SAUCE: In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, ginger snaps, raisins, and salt. Simmer for 10 minutes, then taste and adjust the sweet and sour to your liking. Pour the sauce over the cabbage rolls, cover, and cook GENTLY on top the stove for 1 1/2 hours.

Tips:

  • Choose the right mustard cabbage: Look for firm, compact heads with deep green leaves. Avoid any that are wilted, bruised, or have yellow or brown spots.
  • Prepare the cabbage properly: Cut off the stem end of the cabbage and remove any tough outer leaves. Then, cut the cabbage into quarters or eighths, depending on the size of the heads.
  • Blanch the cabbage leaves: This will help to soften the leaves and make them more pliable. To blanch the leaves, bring a large pot of water to a boil and add the cabbage quarters or eighths. Boil for 2-3 minutes, or until the leaves are bright green and tender. Then, immediately transfer the leaves to a bowl of ice water to stop the cooking process.
  • Make the stuffing ahead of time: The stuffing can be made up to 2 days in advance and stored in the refrigerator. This will save you time on the day you're making the stuffed cabbage.
  • Be careful not to overcook the stuffed cabbage: Overcooked cabbage will be tough and chewy. To prevent this, cook the cabbage until it is tender but still has a little bit of bite to it.

Conclusion:

Sweet and sour stuffed mustard cabbage is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a little planning and preparation, you can have this dish on the table in no time. So next time you're looking for a new and exciting way to cook cabbage, give this recipe a try. You won't be disappointed!

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