Adding my recipe to this older thread.
These are the very best cabbage rolls I've ever had. The recipe comes from a friend of mine. They've become infamous within her circle of friends. Hope you will enjoy them too!
Sweet and Sour Stuffed Cabbage
1 large head of green cabbage (pick one that's heavy)
2 lbs lean ground beef
1/3 cup rice (uncooked) Use brown or basmati rice.
2 large onions (cut into small pieces)
2 large carrots (grated)
35 ounces tomato sauce
3/4 cup brown sugar (use substitute such as Splenda brown sugar**).
1/2 cup white vinegar
Get a large pot of water softly boiling. Put the cabbage in it with the
Let it cook for 5 - 10 minutes. Use a long cooking fork and a knife and
with the cabbage still in the water cut off a few of the leaves (the idea is to get
the leaves whole, if possible, and pliable enough to roll but not so soft as to be
Let the cabbage cook another 5 - 10 minutes and take off more leaves. Do this
until you have all of the larger leaves off of the remaining core (I stop when
the leaves seem like they would be too hard to roll anything up in them). I like to
do this the night before, so you won't be rolling with scorching hot leaves.
Mix up the beef, rice, eggs (beaten), onions, carrots and salt.
Place a large tablespoon of filling on the part of a cabbage leaf where the
stem begins (you'll have to experiment with how much filling each cabbage roll
should get). Begin rolling up the leaf with the filling inside. After part of
the way thru the rolling, fold the sides in and over the filling and then complete
Place the rolls close together in a large pot, stacking them if necessary (not more than
three cabbage rolls deep). It's great if you have a pot with a short rack
on the bottom so the cabbage rolls don't stick at all to the bottom of the pot.
I try to have left over meat to add to the sauce.
Mix up the sauce ingredients and pour over the cabbage rolls. Add enough
water to barely cover. Crumble the extra meat into the sauce.
Cover and cook over moderately high heat until the sauce is bubbling. Turn
it down and let it cook over a low heat (gently simmering) for several hours. More
cooking is better (I usually cook mine 6 or so hours).
**Brown sugar is actually refined white sugar combined with molasses.
Substitutions are difficult but here's one option:
Brown Sugar Substitute
From Carroll Pellegrinelli
1 cup artificial sweetener*
1/4 cup sugar-free maple syrup
Mix ingredients well.
Replaces 1 cup of regular brown sugar to be used when baking.
*Use the type of sweetener that measures 1 cup to 1 cup of granulated sugar.
Here's the original thread: http://www.southbeach-diet-plan.com/for ... hp?t=67451
Less is More.