Sweet and Sour
8-10 large cabbage leaves (or 10-12 if they're smaller as you go towards the center of the head)
1 lb. lean ground beef (I use 96/4 ground sirloin)
1 egg
1 to 2 tsp Kosher salt
1/2 tsp. black pepper
2 TB sugar (or regular white Splenda)
1 TB lemon juice
2 TB raw white rice (regular, not instant)
Sauce:
1 small white or yellow onion, chopped
1 TB fat (butter, oil, Crisco) ~ I used extra-virgin olive oil
1 1-lb-4oz can tomato juice, OR diced, crushed or whole tomatoes
2 tsp white or cider vinegar
1/4 cup brown sugar (or 2 TB brown Splenda blend)
1 tsp. garlic, crushed or minced
1/2 tsp. thyme leaves, crushed
OPTIONAL: I sometimes serve this over a bed of white rice (1 cup regular long grain white rice to 2 cups water, prepared per package instructions) ~ see top photo on right ~ served with the tomato sauce spooned over everything
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Separate 8 leaves for a large cabbage; trim center ridge on back to flatten. Place leaves in a bowl and cover with boiling water; let stand a minute or so to soften; pour off water. …
Meanwhile, mix beef with eggs, salt, sugar, lemon juice and rice. Use 1/4 to 1/2 cup mixture for each leaf. (I lay out the cabbage rolls and put the meat on all of them, so I can be sure I have the same amount in each roll). Roll up and tuck in sides to close rolls (may want to secure with wooden toothpick). Set aside.
Make sauce: Saute onions; add tomato juice/tomatoes, brown sugar and vinegar. Heat to boiling in large skillet or Dutch oven.
Add cabbage rolls; cover and cook on low for 1 hour. Taste sauce and adjust with vinegar/brown sugar for sweet-sour flavor. Serves 2-4