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Grandma Pearl’s Sweet and Sour Stuffed Cabbage


Food Sharing Network
contributor Rose Ellen Lorber-Termaat shares this delightful version of her grandmother’s recipe for sweet and sour stuffed cabbage.

I often try to recreate the foods my mother and grandmother cooked. No recipes were written down. Everything was free form with lots of tasting along the way. My grandmother was Greek and made many traditional Greek foods such as spinach pie, lemon chicken and baklava. But she also made some eastern European and Italian dishes. I remember fondly her chicken cacciatore and her sweet and sour stuffed cabbage.

Now I know I have a lot of nerve sharing a Polish dish on my 100 percent Polish friend Kathy’s blog, but I will anyway. (Kathy, I love your stuffed cabbage!). This is a modernized, slightly less fatty and healthier version of my grandmother’s dish.

Grandma Pearl’s Sweet and Sour

Stuffed Cabbage

Grandma Pearl's Sweet and Sour Stuffed CabbageThe Basics:

Cabbage rolls:

  • 2/3 cup cooked brown rice
  • Panko crumbs
  • 1 large or 2 small heads of cabbage, boiled
  • 3 lbs. uncooked ground turkey
  • 2 eggs
  • 1 tbsp. chopped garlic
  • 1 onion, chopped
  • Salt and pepper to taste
  • 1/2 cup ketchup

Sauce:

  • 3 large cans (28 ounces) diced tomatoes
  • 1 cup dried cranberries
  • 1/4 cup balsamic vinegar
  • 1/2 cup brown sugar
  • 1 cup ketchup
  • 1 sliced onion
  • 2 tbsp. vegetable oil
  • Leftover cabbage leaves, chopped

To cook rice, bring rice and water to a boil in a saucepan over medium heat, then lower heat, cover and simmer until water is absorbed (20-30 minutes).

Fill a large pot with water and boil heads of cabbage about 8 minutes. Let cool about 10 minutes.

Combine ground turkey, eggs, cooked rice, Panko crumbs, garlic, chopped onion, ketchup, salt and pepper. Mix well.

Carefully peel leaves off cooked head of cabbage. Cut off the large center vein to make rolling up the leaves easier. Place a large spoonful of turkey mixture in center of leaf. Fold top and bottom of leaf into the center. Fold in the left and right sides to make a “package.” Repeat process until all turkey mixture is used.

Set aside cabbage rolls while you cook the sauce.

Sauté sliced onion and chopped up cabbage leaves in vegetable oil until soft. Add all sauce ingredients. Adjust sweetness to taste with more or less brown sugar. Cook 15 minutes on medium heat, stirring often.

Place rolls in a large saucepan and cover with sauce. Cover the pan and simmer over low heat for approximately 2 to 2 ½ hours until cabbage is tender and easily pierced with a fork. Baste often.

Photo/Rose Ellen Lorber-Termaat

3 Responses to “Grandma Pearl’s Sweet and Sour Stuffed Cabbage”

  1. Dida says:

    I’m a good friend of Pat’s and she included the website in a newsy email. This look so yummy! Thanks!

  2. Kathy says:

    Thanks, Dida! Thanks for visiting and the comment. Sorry it took me so long post. I’m on vacation, and I actually had my electronics off for a while. Hard to believe. Since launching the blog, it’s been top of mind all day. So much fun and nice to hear from visitors like you. Enjoy the recipe.

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