Sweet And Sour Cabbage Rolls
Sweet and sour cabbage rolls feature tender cabbage leaves filled with savory beef and rice, baked in a tangy tomato and lemon sauce, perfect for comforting family meals.
Ingredients
Instructions
- Prepare the cabbage by cutting out the core about 1 inch down and covering it with boiling water.
- Boil the cabbage for about 10 minutes, then drain.
- Remove 12 large outer leaves from the cabbage.
- Cut out any heavy ribs at the bottom of each leaf.
- Spread the prepared leaves on a flat surface for filling.
- Shred the remaining cabbage coarsely and spread it over the bottom of a 12 x 8 x 2-inch baking dish.
- In a bowl, combine ground beef, cooked rice, finely chopped onion, egg, salt, and pepper.
- Place a portion of the filling on each cabbage leaf and roll up to enclose the filling.
- Arrange the filled cabbage rolls seam side down in the baking dish over the shredded cabbage.
- In a separate bowl, mix half of the condensed tomato soup, stewed tomatoes, lemon juice, and brown sugar.
- Pour the sauce evenly over the cabbage rolls.
- Cover the dish and bake at 350°F (175°C) for about 30 minutes, until heated through and flavors meld.
Tips & Substitutions
For easier rolling, blanch the cabbage leaves in boiling water for a few minutes until pliable. If you don't have ground beef, ground turkey or chicken can be excellent substitutes. You can also add some chopped bell peppers or carrots to the filling for extra flavor and nutrition. If you prefer a spicier kick, consider adding crushed red pepper flakes to the sauce.
Serving Suggestions
Serve the cabbage rolls hot, drizzled with the sauce from the baking dish. They pair beautifully with crusty bread or a fresh green salad. For a complete meal, consider serving with mashed potatoes or rice on the side. A dollop of sour cream on top can add a nice creamy finish.
Storage & Reheating
Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them before baking. To reheat, cover with foil and bake at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also microwave them for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Cabbage Rolls contains roughly 627 calories, with 16g protein, 127g carbohydrates, and 7g fat. It is an excellent source of vitamin C (41% of the Daily Value), protein (31% of the Daily Value), and iron (25% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 2183mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cabbage rolls ahead of time?
Absolutely! You can prepare the cabbage rolls in advance and store them in the fridge for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil. If you want to prepare them even further ahead, you can freeze the assembled rolls and bake them directly from frozen, though you may need to add extra baking time.
What can I use instead of tomato soup?
If you don't have condensed tomato soup, you can substitute it with a combination of crushed tomatoes and a bit of sugar to achieve a similar sweetness and texture. About 1 cup of crushed tomatoes with a teaspoon of sugar should work well. You can also use homemade tomato sauce if you prefer.
Can I use other types of meat for the filling?
Yes, you can use other meats such as ground turkey, chicken, or even a mixture of meats for a different flavor profile. If you're looking for a vegetarian option, consider using lentils or a mix of beans and quinoa as a filling, seasoned to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).