Grandma Elaine's Unstuffed Sweet and Sour Cabbage Recipe

This Unstuffed Sweet and Sour Cabbage recipe is a tribute to Grandma Elaine's traditional recipe. Succulent ground beef mixed with rice, tomato sauce, and a tangy sweet and sour sauce simmered to perfection is a classic favorite. This easy-to-make dish is full of flavor and will satisfy your cravings for hearty comfort food. Enjoy this delicious recipe with your family and friends!

Ingredients

• 1 large head of cabbage
• 1.5 pounds ground beef
• 1 cup cooked rice
• 1 onion, diced
• 1/2 cup chopped fresh parsley
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 2 cups tomato sauce
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Directions

1. Preheat the oven to 350°F (175°C).
2. Fill a large pot with water and bring it to a boil. Carefully add the whole cabbage head and cook for about 10 minutes or until the outer leaves become tender.
3. Remove the cabbage from the pot and let it cool. Once cooled, gently remove the leaves, leaving them as whole as possible. Set aside.
4. In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent.
5. Add the ground beef to the skillet and cook until it browns, breaking it up into small crumbles as it cooks.
6. In a separate bowl, mix together the tomato sauce, vinegar, brown sugar, salt, black pepper, and paprika.
7. Pour the sauce mixture into the skillet with the ground beef and stir well to combine. Let it simmer for 10-15 minutes.
8. Stir in the cooked rice and chopped parsley, making sure everything is evenly mixed.
9. Place a layer of cabbage leaves on the bottom of a baking dish. Spoon a portion of the meat mixture onto each cabbage leaf and roll them up tightly.
10. Arrange the stuffed cabbage rolls in the baking dish, seam side down.
11. Pour the remaining sauce over the cabbage rolls, ensuring they are well-covered.
12. Cover the baking dish with aluminum foil and bake in the preheated oven for 30-40 minutes.
13. Remove the foil and continue baking for an additional 10 minutes or until the cabbage rolls are tender and the sauce thickens.
14. Serve the unstuffed sweet and sour cabbage rolls hot, garnished with additional chopped parsley.

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