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Sweet 'N Sour Stuffed Cabbage Recipe
|Cabbage head||1 Large|
|Lean ground beef||1 Pound|
|Raw rice||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs), divided|
|Diced onion||1 , divided|
|Tomato sauce||32 Ounce (2 Can, 16 Ounce Each)|
|Lemon juice||3 Tablespoon|
|Brown sugar||2 Tablespoon|
|Ginger snap crumbs||1 Cup (16 tbs)|
Calories 807 Calories from Fat 132
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 4.7 g23.4%
Trans Fat 0 g
Cholesterol 65 mg
Sodium 1208.5 mg50.4%
Total Carbohydrates 137 g45.7%
Dietary Fiber 11.3 g45.3%
Sugars 64.1 g
Protein 35 g69.2%
Vitamin A 28.6% Vitamin C 201.4%
Calcium 17.6% Iron 33.9%
*Based on a 2000 Calorie diet
Meanwhile, combine rice, 1/2 cup raisins, 1/2 cup onions and one teaspoon salt.
Using the larger outer cabbage leaves place about 2 tablespoons of mixture on each cabbage leaf and roll securely.
Chop remaining cabbage and place on bottom of casserole.
Top with stuffed cabbage seam side down.
For sauce, combine remaining raisins, onion and salt with tomato sauce, lemon juice, brown sugar, ginger snap crumbs and one cup water.
Pour over stuffed cabbage.
Cover with plastic wrap.
Insert probe into liquid.
Cook on HIGH (9); HEAT & HOLD at 1 80°F for 1 hour 40 minutes.