Stuffed Cabbage Sweet and Sour Using Lemonade

Total Time
5hrs 30mins
Prep 30 mins
Cook 5 hrs

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

Ingredients Nutrition


  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.
  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.
Most Helpful

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.

EMos September 13, 2011