Stuffed Cabbage Sweet and Sour Using Lemonade

READY IN: 5hrs 30mins
Recipe by sabi5910

Sweet sour and oh so good--just as good the next day.

Top Review by EMos5829

I've made this recipe many, many times. It comes from the Boston Globe food section originally. It tastes just like the sweet and sour stuffed cabbage my grandmother used to make. It freezes well. It's much easier to freeze the cabbage for 2 days and defrost (takes about 2 days, too) than to have to boil the cabbage leaves separately.

Ingredients Nutrition

Directions

  1. Freeze cabbage for 2 days then thaw the night before you're making rolls. This will make nice tender leaves. No cooking and making the house smell. Saves a step;.
  2. Combine the ground beef, salt, pepper, garlic powder, catsup, eggs, rice, and grated onion; set aside.
  3. FOR THE SAUCE.
  4. In a sauce pan combine tomatoes, tomato sauce, salt, pepper, onion, garlic, catsup, lemonade, and brown sugar.
  5. Bring to boil and let simmer till ready when all your rolls are done being prepared, set oven to 300°F.
  6. Remove the core from the cabbage; separate leaves. Place a tablespoon or so of meat in each leaf. Tuck ends and roll; place in a six quart casserole.
  7. Pour the sauce over the cabbage rolls and bake covered for 4 hours and 1 hour uncovered.

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