Stuffed Cabbage Rolls With Sweet and Sour Sauce

"This was adapted from the America's Test Kitchen Family Cookbook. When I read that it included crushed gingersnap cookies and a clove studded onion I just had to try it out. My family was not disappointed in the least. The flavor was worth the extra preparation and ingredients. I served this with an endive and butter lettuce salad topped with blue cheese crumbles and glazed pecans and tossed in a basic red wine vinaigrette for an amazing autumn meal. This is for the adventurous or experienced cook, enjoy!"
photo by cchampion1974 photo by cchampion1974
photo by cchampion1974
Ready In:
2hrs 15mins
18 Rolls




  • Bring 4 quarts of water and 1 tablespoon of salt to boil in large dutch oven over high heat. Add cored cabbage and cook until outer leaves just begin to wilt, about 3 minutes. Use tongs to gently remove leaves (outer 20) one by one and transfer to a colander to cool. Remove any remaining head of cabbage and let cool. Do not discard water.
  • Return water to boil over high heat. Add rice and cook until tender, about 13 minutes. Drain the rice through a strainer, rinse it to cool, and let drain thoroughly. In a medium bowl, combine cooked rice, onion, beef, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  • Trim tough ribs from cabbage leaves and tightly roll 2 tablespoons of the meat mixture into each leaf. Shred the remaining blanched cabbage both the head and any remaining leaves.
  • Scatter half the shredded cabbage leaves in a large dutch oven. Arrange rolls seam side down snugly on top of the shredded cabbage. Sprinkle any remaining shredded cabbage on top of rolls.
  • Combine diced tomatoes w/ juice, tomato puree, water (I use water left over from rice) 3 tablespoons of brown sugar, lemon juice, 1/2 teaspoon of salt and pour liquid over cabbage. Stud peeled onion with cloves and submerge in liquid. Bring mixture to boil, then reduce to simmer, cover and cook for 30 minutes.
  • Discard clove studded onion. Sprinkle crushed cookies and raisins (if using) into the pot and shake to incorporate them without disturbing rolls. Simmer uncovered until sauce begins to thicken, about 1 hour.
  • If you desire more liquid, add 1 cup of beef broth.
  • Transfer rolls to serving dish and add remaining 3 tablespoons of brown sugar to sauce and season with salt pepper to taste. Spoon sauce over rolls and top with sour cream and chopped parsley if desired.

Questions & Replies

Got a question? Share it with the community!


  1. I LOVE THIS DISH! I have the same cookbook, and my family has given out this recipe to many people. Even kids that hate cabbage will eat this. Thanks for posting it, now I can just send the link to people. :)
  2. I fixed a sauce similar to this one time in my life kind of in the blind & it was out of this world,off the chain but I'm wanting to try again with it being just as good any suggestions lol
  3. looks yummy I have to try it <3


Although hardly your traditional southern girl, I come from a huge southern family and have been cooking since I was eight years old. Cooking is more then a hobby, I genuinely get so much pleasure from cooking and providing the people I love with great food. I have to attest, that it truly IS the way to a man's heart! In my opinion, there is nothing more admirable to hold then the truest essence of a homemaker, or as the term is coined today "household engineer"! I am a licensed real estate agent working full-time from home and a soccer mom to my 9 year old son. I am a busy bee but somehow find time to indulge in some of my many passions: dancing, photography, sewing and interior design. Finding that perfect balance is what I strive to do everyday and so far so good. Happy Cooking<img src=""><img src="">
View Full Profile

Find More Recipes