Recipe Background
Dinner is served with the one and only Sweet & Sour Stuffed Cabbage Casserole! This hearty and flavorful dish features a yummy combo of juicy ground beef and pork mixed with fluffy rice and sweet onions, all wrapped in tender cabbage leaves. The crowning glory is the tangy, sweet-and-sour sauce that perfectly complements every ounce of flavor in the filling. Sweet & Sour Stuffed Cabbage Casserole is perfect for a cold winter evening or really anytime you're craving something warm and satisfying. Now go set the table, it's time to eat!
Dinner is served with the one and only Sweet & Sour Stuffed Cabbage Casserole! This hearty and flavorful dish features a yummy combo of juicy ground beef and pork mixed with fluffy rice and sweet onions, all wrapped in tender cabbage leaves. The crowning glory is the tangy, sweet-and-sour sauce that perfectly complements every ounce of flavor in the filling. Sweet & Sour Stuffed Cabbage Casserole is perfect for a cold winter evening or really anytime you're craving something warm and satisfying. Now go set the table, it's time to eat!
Ingredients
For the sauce:
- 15 ounces crushed tomatoes
- 8 ounces tomato sauce
- 3/4 teaspoon salt
- 1/4 teaspoon red chili flakes optional
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar
- 1 clove garlic finely chopped
For the filling:
- 1 head green cabbage cored, with 1-2 outer leaves removed
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup onions chopped
- 1 egg
- 2 tablespoons milk or cream
- 1/4 cup breadcrumbs
- 1 cup rice cooked
- 1/4 cup fresh parsley chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- mashed potatoes to taste, cooked and hot, for serving
Directions
- Preheat the oven to 350 degrees F.
- Butter a 9x13-inch baking dish.
- In a large bowl, combine the crushed tomatoes, the tomato sauce, the salt, the red chili flakes, the brown sugar, the red wine vinegar, and the garlic.
- Bring a large pot of salted water to a boil and add the cabbage, cut-side down.
- Let the cabbage cook in the boiling water until they start to naturally separate, then use tongs to gently transfer 14 of the cabbage leaves off the head to a colander set over a bowl, about 6-8 minutes.
- Rinse the leaves with cold water until they are cool enough to handle.
- Drain the leaves well and pat them dry with a clean kitchen towel.
- Place the leaves on a cutting board and make a V-shaped cut at the bottom of each of them, ensuring the thickest part of the center rib is removed.
- In a large bowl, combine the ground beef, the pork, the onion, the egg, the milk, the breadcrumbs, the rice, the parsley, the salt, and the pepper and gently mix to combine.
- Spread 1 cup of the sauce all over the prepared baking dish.
- Place each of the leaves, starting with the largest outer leaf, on a flat surface and place about 1/3 cup of the meat mixture onto the center of the leaves, shaping the filling into a 4-inch-long oval.
- Fold the sides of the cabbage leaves over the filling and roll them, starting at the cut-side and rolling towards the uncut-side.
- Place each of the rolled leaves, seam-side down, over the top of the sauce in the baking dish.
- Drizzle the rolled cabbages with the remaining sauce.
- Tightly cover the baking dish with foil and bake until the meat is no longer pink, about 1 hour 30 minutes-1 hour 45 minutes.
- Serve the casserole with the mashed potatoes.
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