Sweet-and-Sour Stuffed Cabbage |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 20 large cabbage leaves (about 2 large cabbages) | 1 pound ground beef | 1 egg |
| 1/2 cup fine, dry breadcrumbs | 1/4 cup grated Parmesan cheese | 1/4 cup dried parsley flakes |
| 1/4 cup water | 2 tablespoons greated onion | 2 cloves garlic, minced |
| 1/2 teaspoon salt | 1/4 teaspoon pepper | SAUCE: 2 cups chopped onion |
| 1/4 cup vegetable oil | 2 (15-ounce) cans tomato sauce | 1/4 cup sugar |
| 1/4 cup vinegar | 1/4 cup water | |
| 1 | Cook cabbage in boiling water to cover 5 minutes or until tender; drain. Combine beef and next 9 ingredients; mix well. Place 2 tablespoons meat mixture in center of each cabbage leaf. Fold ends of leaves over; secure with wooden picks. Place in a Dutch oven. Pour sauce over cabbage. Cook over medium heat, partially covered, 30 minutes or until done. |
| 2 | SAUCE: Saute onion in hot oil in a saucepan until tender; add tomato sauce. Cook over medium heat 10 minutes; stir occasionally. Add sugar, vinegar, and water to tomato mixture; stir well. Yield: 5 cups. |