Sweet and Sour Cabbage Rolls

Anita Hoffman


A delicious meal with a great sauce that compliments the meat filling.
This is for the adventurous cook.
Photo adapted from Dinner at Sheila's.


★★★★★ 1 vote

40 Min
2 Hr
Stove Top


  • 1
    large head cabbage, cored
  • 1 tsp
  • 1 1/2-2 lb
    ground beef
  • 1/2 c
    cooked rice
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 c
    diced onion
  • 1

  • 1 can(s)
    (16 ounce) diced tomatoes
  • 1 can(s)
    ( 8 ounce) tomato puree
  • 1 c
  • 1/4 c
    diced onion
  • 1/3 c
    firmly packed brown sugar
  • 2 Tbsp
  • 3 Tbsp
    fresh lemon juice
  • 6
    gingersnaps, crumbled
  • 1/3 c
    golden raisins (optional)
  • 1/2 tsp

How to Make Sweet and Sour Cabbage Rolls


  1. Heat the oil in a skillet and saute the onions until golden.
  2. In a large bowl, combine the ground beef with the egg, cooked rice, salt and pepper
    Add the sauteed onions to the beef mixture and mix well. Set aside.
  3. Core the cabbage and separate into leaves.
    Place the leaves into a large pot, cover with water, and bring to a boil.
    Reduce the heat and simmer for about 8 minutes.
    Drain and cool the leaves until they can be easily handled.
  4. Trim tough ribs from cabbage leaves.
    Place about 3 tablespoons of the meat mixture on a leaf.
    Fold the edges toward the center and roll up.
    Repeat until all the leaves are used.
  5. Place the rolls in a large pot with the edges down, piling one on top of another, and separating them with a few of the small cabbage leaves.
  6. SAUCE:
    In a saucepan, combine the tomatoes, tomato puree, water, onions, brown sugar, honey, lemon juice, gingersnaps, raisins and salt.
    Simmer for 10 minutes, then taste and adjust the the sweet and sour to your liking.
    Pour the sauce over the cabbage rolls, cover and cook gently on top of the stove for 1 1/2-2 hours.

Printable Recipe Card

About Sweet and Sour Cabbage Rolls

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: Eastern European

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