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    You are in: Home / Recipes / Jewish Sweet-And-Sour Stuffed Cabbage Recipe
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    Jewish Sweet-And-Sour Stuffed Cabbage

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    1 Total Reviews

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    • on February 21, 2013

      I know everyone hates it when someone changes the recipe and reviews it, but I have to do so because I didn't have some of the ingredients. So sue me! The point is, you can use what you have on hand and use this recipe as your inspiration!

      This recipe is excellent. I used the basic measurements as listed but substituted the lemon juice with red wine vinegar (I might have used cider vinegar if I'd had it) I also par boiled 1/3 cup rice in 3/4 cup water for 10 minutes because I didn't want to take a chance that the rice wouldn't cook through. I also added 1 tsp crushed thyme to the meat mixture...cuz I had it!! I didn't use the honey because I didn't have that either. Once the rolls came to a simmer, I removed it from the heat and baked it in the oven, lid on, at 325 for 1 1/2 hours because I had company and didn't want to be interupted. In spite of my changes, this recipe got rave reviews from my family and guests. I got 14 rolls from this recipe. I will definately make this again. Thanks, Alan...good job!

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    Nutritional Facts for Jewish Sweet-And-Sour Stuffed Cabbage

    Serving Size: 1 (453 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 539.2
    Calories from Fat 154
    Total Fat 17.1 g
    Saturated Fat 6.5 g
    Cholesterol 98.2 mg
    Sodium 585.3 mg
    Total Carbohydrate 62.6 g
    Dietary Fiber 7.7 g
    Sugars 34.9 g
    Protein 36.1 g


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