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Sweet-Sour Cabbage Rolls

American.Gourmet's picture
Ingredients
  Cabbage leaves 8 Large
  Ground beef 1 Pound
  Cracked wheat 1⁄3 Cup (5.33 tbs), bulgur
  Milk 1⁄3 Cup (5.33 tbs)
  Egg 1
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Brown sugar 1⁄2 Cup (8 tbs), packed
  Water 1⁄2 Cup (8 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Caraway seed 1 Teaspoon
  Potatoes 4 Medium
  Cornstarch 1 Tablespoon
  Cold water 2 Tablespoon
Directions

Cover cabbage leaves with boiling water.
Let stand until leaves are limp, about 10 minutes; drain.
Mix ground beef, cracked wheat, milk, egg, salt, mustard, pepper and cinnamon.
Shape beef mixture into eight 3 1/2-inch rolls.
Place 1 roll across stem end of each cabbage leaf.
Roll leaf around roll, folding in sides.
Place rolls, seam sides down in Dutch oven.
Mix brown sugar, water, vinegar and caraway seed; pour over rolls.
Heat to boiling; reduce heat.
Cover and simmer 30 minutes.
Add potatoes.
Cover and simmer until potatoes are tender, about 30 minutes.
Remove rolls and potatoes; keep warm.
Mix cornstarch and 2 tablespoons cold water; gradually stir into broth.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve with rolls.
Microwave Directions: Prepare cabbage rolls as directed.
Arrange in circle in 3-quart round microwavable casserole.
Mix brown sugar, water, vinegar and caraway seed; pour over cabbage rolls.
Add potatoes around edge of casserole.
Cover tightly and microwave on high (100%) 10 minutes; rotate casserole 1/2 turn.
Microwave until cabbage rolls are done and potatoes are tender, 10 to 15 minutes longer.
Remove cabbage rolls and potatoes; keep warm.
Mix cornstarch and 2 tablespoons cold water; gradually stir into broth.
Microwave uncovered, stirring every minute until thickened, 3 to 4 minutes.
Serve with rolls.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Interest: 
Party, Healthy

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