Grandma Elaine's Unstuffed Sweet & Sour Cabbage

Recipe by Iron Stomach
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Use Large Stock Pot and wooden spoon.
  • Wash cabbage, cut off core. Cut cabbage in half horizontally. Take core out and cut.
  • cabbage in 3 inch chunks.
  • Cook sliced onions in oil until translucent.
  • Add can of whole tomatoes, stir and chop slightly with spoon. Add tomato sauce, half of salt, half of pepper, and mix.
  • Cover and simmer for 20 minutes, stir occasionally so it doesn't burn.
  • Then add cabbage and stir and push cabbage down into the sauce.
  • Cover pot and continue to simmer approx 1 hour till you can mix cabbage around in the sauce.
  • In large bowl mix ground beef with chopped onion, 1 1/2 level teaspoons salt, 1/4 tsp pepper, 2 eggs, rice, and water. Mix well with hands.
  • If too mushy, add a little more rice. Form golf ball size meat balls, and then store briefly in refrigerator to get firmer.
  • Place meatballs on top of cabbage on sauce. Cover and simmer approx 15 minutes till meatballs feel firm.
  • Then gently mix meat balls into sauce. Let pot simmer for approx 45 minutes, then add lemon. Taste for lemon taste, if not add more lemon.
  • Then add raisins, honey, and then sugar a little at time to taste. Cook for another 15 minutes, then mix gently, uncover and remove from heat.
  • Try not to eat right away so flavors can infuse. Tastes better when eaten the second day, but don't overheat. Only reheat what you will eat at that sitting.
  • This freezes well.
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