Sweet and Sour Stuffed Cabbage Rolls

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READY IN: 5hrs 20mins
SERVES: 6
YIELD: 18 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a large pot of salted water to a boil and cook cabbage about 15 minutes.
  • Peel off 9 leaves (they should be pliable); remove tough stems and cut each leaf in half.
  • Shred remaining cabbage and place in the bottom of the crockpot.
  • Meanwhile, in a large skillet, heat oil over medium heat and cook onion until it begins to soften, about 5 minutes: add garlic, cinnamon, and nutmeg, cook 1 minute.
  • Remove half of the onion mixture and set aside; turn off heat to the skillet and stir in tomato sauce, brown sugar, and vinegar.
  • In a food processor, pulse bread and milk to form a paste.
  • Add reserved onion, ground beef, salt and pepper; pulse to combine well.
  • On a work surface, place cabbage leaves with stem ends facing you.
  • Spoon 2 heaping tablespoons of the meat mixture and roll up; place roll, seam side down, in the crockpot.
  • Pour the sauce over top; cover and cook on LOW for 5 hours.
  • Meanwhile, cook egg noodles according to package instructions.
  • Serve cabbage rolls over the egg noodles.
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