Sweet and Sour Cabbage Rolls

4.62 from 42 votes

These Jewish-style sweet and sour cabbage rolls are filled with a savory mixture of meat and rice and baked in a sweet and sour tomato sauce.

Prep Time30

Cook Time1

Total Time1 30

Course: Dinner, Main, Main Course

Cuisine: Jewish

Keyword: Jewish cabbage rolls, stuffed cabbage rolls, sweet and sour cabbage rolls

Servings: servings

Calories: 432kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Ingredients

1 Head of green cabbage

Meat Mixture

1 pound ground beef
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon Kosher salt
½ teaspoon black pepper
2 tablespoons chopped parsley optional
¼ cup panko breadcrumbs
½ cup uncooked basmati rice
1 egg whisked

Sweet and Sour Tomato Sauce

4 cups tomato sauce or pureed tomatoes
1 tablespoon garlic powder
1 whole lemon juiced
⅓ cup brown sugar or more if you like it sweeter
2 tablespoons tomato paste
½ teaspoon salt or more to taste
¼ teaspoon black pepper

US Customary - Metric

Instructions

Preheat the oven: Preheat the oven to 350 degrees Fahrenheit.
Boil the cabbage: Bring a large pot of water to a boil and carefully place the whole cabbage in the water. Boil until the outer leaves begin to soften, about 10-15 minutes. You can also freeze the cabbage the day before and thaw it before using, which makes the leaves pliable.
Prepare the cabbage leaves: Place the cabbage in a colander to cool enough to handle. Cut out the core and gently peel away the whole cabbage leaves. If some leaves tear, that's OK. Double them up with another leaf or use the torn pieces to line the bottom of the pot.
Make the filling: In a large bowl, combine the ground beef, spices, chopped parsley, breadcrumbs, rice, and egg. Mix until everything is well combined.
Make the sauce: Add all of the sauce ingredients to a bowl and stir to combine. Taste and adjust with more brown sugar for sweetness or fresh lemon juice for extra tang.
Trim the cabbage leaves: Use a small paring knife to trim the thick stem from each cabbage leaf.
Fill and roll: Take about 1–2 tablespoons of the meat mixture and place it near the bottom of the cabbage leaf. Roll it up, tucking in the sides so no meat is exposed, then continue rolling into a tight cabbage roll.
Arrange the cabbage rolls: Line an oven-safe pot with any extra or torn cabbage leaves, then nestle the cabbage rolls into the pot.
Add the sauce: Pour the sweet and sour tomato sauce over the cabbage rolls, making sure they're well covered.
Bake: Cover the pot with a lid and bake for 50–60 minutes, until the meat is cooked through and the cabbage rolls are tender.
Serve: Serve the cabbage rolls with a spoonful of tomato sauce and extra lemon, if desired.

Notes

Basmati rice: Use uncooked basmati rice for tender, fully cooked rice in the cabbage rolls.
Bake low and slow: Bake at 350°F until the cabbage is tender and the meat is cooked through.
Freeze the cabbage: Freeze the whole cabbage overnight, then thaw before using to soften the leaves.
Adjust the sauce: Add more brown sugar for sweetness or lemon juice for extra tang.
Make ahead: Make up to 3 days ahead and refrigerate. Reheat gently on the stovetop, adding a little extra tomato sauce if needed.

Nutrition