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Thread: Sweet and Sour Rolled Cabbage

  1. #1
    Join Date
    Sep 2001
    Location
    Worcester, MA
    Replies
    12,069

    Post

    Meat: 2 lbs. ground beef, 1/4 - 1/2 c. uncooked rice, 1 egg, 1 med. onion, grated, 4 tbsps. ketchup, salt & pepper to taste. Mix together with hands.

    Sauce: 16 oz. cut up canned tomatoes, 8 oz. tomato sauce, 4 tbsps. brown sugar, salt & pepper to taste, 1 tsp. granulated sour salt (citric acid). If using crystaized form, start with a piece about the size of a grape. If you prefer vinegar or lemon juice, start with 1 tbsp. of either. Simmer ingredients for sauce a few minutes and adjust seasonings.

    1 medium onion, sliced, 1 lb. sauerkraut, undrained. Optional--1 c. raisins or to taste, 1 apple, shredded.

    1 large cabbage placed in freezer for a few days, thawed, cored and 15 outer leaves separated. Alternate preparation for cabbage is to core, cover with water and cook 10 min. to wilt leaves.

    Divide filling among leaves and roll up. Shred remaining cabbage. In kettle or roasting pan layer sliced onion, cabbage rolls (seam down), sauerkraut, raisins, shredded cabbage, and apple. Repeat until all rolls are used. Pour on sauce and enough water to come to top of rolls. Bring to boil, cover and put in 300-325 degree oven (hot enough to simmer) for 2 hrs. Taste for seasoning several times. Shake pan before tasting. Remove cover and cook for another hour.

    I calculate 64 pts. for entire recipe making 1 roll between 4-5 pts. I would appreciate it if someone would check my figures,
    Selma/Shana1
    Highest weight, 350# 1992
    Started WW, 7/6/01
    303.6/218.4/under 215
    100#s gone, 5/15/06
    "If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

  2. #2
    mrszotz Guest

    Post

    Here you go...


    Sweet and Sour Cabbage Rolls

    Servings: 15
    Points per serving: 3.23

    2 pounds extra lean ground beef -- 93-96% lean
    1/2 cup rice
    1 egg
    1 onion -- grated
    4 tablespoons ketchup
    salt & pepper to taste
    14 1/2 ounces canned tomatoes -- cut up
    8 ounces tomato sauce
    4 tablespoons brown sugar, packed
    1 tablespoon vinegar
    1 onion -- sliced
    1 pound sauerkraut -- undrained
    1 apple -- shredded
    1 cabbage head -- 15 outer leaves separated
    1 cup raisins

    Meat: 2 lbs. ground beef, 1/4 - 1/2 c. uncooked rice, 1 egg, 1 med. onion, grated, 4 tbsps. ketchup, salt & pepper to taste. Mix together with hands.

    Sauce: 1 can cut up canned tomatoes, 8 oz. tomato sauce, 4 tbsps. brown sugar, salt & pepper to taste, 1 tbsp. vinegar. Simmer ingredients for sauce a few minutes and adjust seasonings.

    1 large cabbage placed in freezer for a few days, thawed, cored and 15 outer leaves separated. Alternate preparation for cabbage is to core, cover with water and cook 10 min. to wilt leaves.

    Divide filling among leaves and roll up. Shred remaining cabbage. In kettle or roasting pan layer sliced onion, cabbage rolls (seam down), sauerkraut, raisins, shredded cabbage, and apple. Repeat until all rolls are used. Pour on sauce and enough water to come to top of rolls. Bring to boil, cover and put in 300-325 degree oven (hot enough to simmer) for 2 hrs. Taste for seasoning several times. Shake pan before tasting. Remove cover and cook for another hour.

    Serving = 1 cabbage roll and sauce divided equally into 15 portions

    Per Serving: 189 Calories; 3g Fat; 3g Protein; 26g Carbohydrate; 4g Dietary Fiber; 45mg Cholesterol; 423mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.


    -- or if making this the main meal --


    Sweet and Sour Cabbage Rolls

    Servings: 8
    Points per serving: 6.78

    2 pounds extra lean ground beef -- 93-96% lean
    1/2 cup rice
    1 egg
    1 onion -- grated
    4 tablespoons ketchup
    salt & pepper to taste
    14 1/2 ounces canned tomatoes -- cut up
    8 ounces tomato sauce
    4 tablespoons brown sugar, packed
    1 tablespoon vinegar
    1 onion -- sliced
    1 pound sauerkraut -- undrained
    1 apple -- shredded
    1 cabbage head -- 16 outer leaves separated
    1 cup raisins

    Meat: 2 lbs. ground beef, 1/4 - 1/2 c. uncooked rice, 1 egg, 1 med. onion, grated, 4 tbsps. ketchup, salt & pepper to taste. Mix together with hands.

    Sauce: 1 can cut up canned tomatoes, 8 oz. tomato sauce, 4 tbsps. brown sugar, salt & pepper to taste, 1 tbsp. vinegar. Simmer ingredients for sauce a few minutes and adjust seasonings.

    1 large cabbage placed in freezer for a few days, thawed, cored and 16 outer leaves separated. Alternate preparation for cabbage is to core, cover with water and cook 10 min. to wilt leaves.

    Divide filling among leaves and roll up. Shred remaining cabbage. In kettle or roasting pan layer sliced onion, cabbage rolls (seam down), sauerkraut, raisins, shredded cabbage, and apple. Repeat until all rolls are used. Pour on sauce and enough water to come to top of rolls. Bring to boil, cover and put in 300-325 degree oven (hot enough to simmer) for 2 hrs. Taste for seasoning several times. Shake pan before tasting. Remove cover and cook for another hour.

    Serving = 2 cabbage rolls and sauce divided equally into 8 portions.


    Per Serving: 354 Calories; 6g Fat; 5g Protein; 49g Carbohydrate; 7g Dietary Fiber; 84mg Cholesterol; 793mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 4 Fat; 1/2 Other Carbohydrates.

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