NOTE: Stuffed cabbage freezes well. When reheating defrosted stuffed cabbage, 6 potatoes cut in quarters may be added. Cook until potatoes are tender. Note: Use a 6-quart pot


  • 1 medium cabbage
  • 2 Tbsp. Margarine
  • 2 onions, sliced
  • 3 cups canned tomatoes, with juice
  • 1 1/2 tsps. Salt
  • 1/2 tsp. Pepper
  • Beef bones (optional)
  • 1 pound ground beef
  • 4 Tbsp. Uncooked rice
  • 4 Tbsp. Grated onion
  • 1 egg, beaten
  • 3 Tbsp. cold water
  • 3 Tbsp. honey
  • 1/4 cup lemon juice
  • 1/4 cup seedless raisins


Prepare cabbage by either boiling or freezing method. Remove and check leaves for bugs.

SAUCE: Heat margarine in a 6-quart pot and sauti onions. Add tomatoes, salt, pepper and bones. Cover and cook for 30 minutes.


In a bowl combine meat, rice, onion, egg and water. Place 1 large tablespoon of mixture onto each leaf and roll according to illustrations.

Place cabbage rolls in sauce. Cover and cook for 1 = hours over low heat. Sauce should cover at least half the rolls. If more sauce is necessary, add 1 cup tomato juice.

After 1 = hours, add honey, lemon juice, and raisins and cook 15 minutes more.

YIELDS: 14 to 16 cabbage rolls

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Sweet-and-Sour Stuffed Cabbage