Sweet & Sour Stuffed Cabbage
Submitted by joanne106
Sweet and sour stuffed cabbage rolls filled with ground beef and cracked wheat, microwaved in a tangy brown sugar, tomato sauce, and lemon juice glaze. A faster take on the Eastern European classic.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
1 hrsThese stuffed cabbage rolls take a classic Eastern European comfort food and speed it up with the microwave. Ground beef mixed with cracked wheat (bulgur), dry mustard, egg, and milk gets wrapped in blanched cabbage leaves and cooked in a sweet-and-sour sauce of brown sugar, tomato sauce, and lemon juice.
The cracked wheat is an unusual addition that sets these apart from the typical rice-filled version. Bulgur adds a nutty, chewy texture to the filling and absorbs the meat juices as it cooks, keeping the rolls moist and substantial. It also gives the filling more body than rice does.
The sweet-and-sour sauce is the soul of this dish. Brown sugar for sweetness, tomato sauce for body, and a generous quarter cup of fresh lemon juice for a sharp, tangy bite. That balance of sweet, sour, and savory is what makes stuffed cabbage irresistible.
Kitchen Tips
- Boil the whole cabbage head for 10 minutes to soften the leaves. Don’t try to separate them raw or they’ll tear.
- Place the rolls seam-side down in the dish so they stay closed during cooking.
- Arrange the rolls in a circle in the casserole, not stacked. Microwaves cook from the outside in, and a circular arrangement heats more evenly.
- Don’t overcook. Seven to ten minutes on high is the window. Overcooked cabbage gets tough and chewy, not tender.
Variations
- Use ground turkey or a pork-beef blend for a different flavor in the filling.
- Add a handful of raisins to the sauce for extra sweetness, as many traditional recipes do.
- Bake in the oven instead of the microwave at 350°F (175°C) for 45 minutes if you prefer.
Ingredients
Directions
Carefully cut around cabbage core, and place the head in boiling water for about 10 minutes. Remove and let drain. This will make the cabbage leaves limp and easier to work with. When cabbage is cool enough to handle, remove eight leaves.
Meanwhile mix the ground beef with the cracked wheat, mustard, egg, salt, and pepper, and milk.
Divide mixture into eight equal portions, place a portion on the stem end of each cabbage leaf, and roll up.
Ends of rolls can be trimmed and then tucked in place.
Place rolls seam side down, in a circle in a three quart round microwaveable casserole.
Mix together the brown sugar, tomato sauce and lemon juice. Pour mixture over stuffed cabbage rolls.
Cover casserole dish tightly and microwave on high for 7 to 10 minutes. Be careful not to overcook as cabbage leaves can become tough.
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