For flat iron steak, try this incredibly aromatic Southwest-inspired rub. This meal can be prepared using a grill, a broiler, or a stovetop grill or fry pan. A few slices of avocado on top of the steak is also a terrific serving option. For the finest flavor, let the rub rest for up to 2 days, if feasible.
| Prep Time: | 1 hr |
| Cook Time: | 3 hrs 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 5 hrs 5 mins |
| Servings: | 10 |
| Yield: | 30 cabbage rolls |
Ingredients
- 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 (Optional)
- 1 cup ketchup
- ½ cup white sugar, or to taste (Optional)
Instructions
- 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 | 599 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 120 mg |
| Dietary Fiber | 11 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1216 mg |
| Sugars | 45 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Wonderful. Now I am looking for an authentic Sweet & Sour Cabbage Soup recipe. Can anyone oblige? I can send my email if you have it! Thanks in advance.
I followed the recipe as it. It was delicious. I did double the sauce so has extra. I also covered the rolls with cabbage leaves to keep moist.
This recipe was the closest I could find to recreate my mother’s stuffed cabbage. I cut the recipe in half, used balsamic vinegar instead of the Citrix salt, used homemade sauce with the cabbage pieces, raisins,and sugar added. I baked it in the sauce for 1 1/2 hours covered at 300 degrees. Everyone in the family loved the sweetness and tanginess of this filling meal.
Followed everything, just had no idea how much salt and pepper to add. Found the sauce excellent. Will spice up the meat next time.
I like this very much. The only change I made was to add more vinegar. The rolls do taste better the second time around. The next time I make these I will double the recipe and freeze some for another day.
Tastes exactly like my Bubbe made for us. Served with lightly steamed baby carrots and mashed potatoes. I love this recipe and so does my husband!
This is such a great recipe and everyone in my family has loved it. That being said, it is a little sweet and ketchupy in my opinion. My brother liked that about it and was basically drinking the sauce.
Delicious. Just a tad too ketchupy.
This recipe bought back such wonderful memories. I remember my grandmother as well as my mother making this the same way with raisins, brown sugar and lemon juice. I was so excited finding this recipe after misplacing my mom’s. I was not disappointed. Thanks so much.
I’ve been looking for a recipe like this. Just like grandma’s. Even better the next day.