Stuffed Cabbage

Anyone have a recipe for "sweet and sour stuffed cabbage rolls"?

"MEKIESS" wrote in message
Anyone have a recipe for "sweet and sour stuffed cabbage rolls"?

I don't know about "sweet & sour" but here is an easy/fast recipe for
"unstuffed cabbage"

1 oz. lean ground beef
1 cup chopped onion
1/2 medium size head of green cabbage (about 1 1/2 pound)
1 can (28 oz.) crushed tomato
1 tablespoon of Splenda
1 tablespoon of distilled white vinegar
1/2 teaspoon of salt

Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the
chopped onions and cook over medium-high heat for 5-6 minutes, stirring
often, until the beef is brown.
Quarter and core the cabbage. Cut it crosswise in inch wide strips. You
should have 8 cups. Add meat to the mixture. Cover and cook over medium heat
for 5-7 minutes, stirring occassionally until the cabbage wilts.
Stir in tomatoes, Splenda, vinegar, and salt. Bring to a boil, reduce heat,
cover, and simmer, stirring occassionally for 10 minutes, or until the
cabbage is tender.

I don't know about "sweet & sour" but here is an easy/fast recipe for
"unstuffed cabbage"

1 oz. lean ground beef
1 cup chopped onion
1/2 medium size head of green cabbage (about 1 1/2 pound)
1 can (28 oz.) crushed tomato
1 tablespoon of Splenda
1 tablespoon of distilled white vinegar
1/2 teaspoon of salt

Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the
chopped onions and cook over medium-high heat for 5-6 minutes, stirring
often, until the beef is brown.
Quarter and core the cabbage. Cut it crosswise in inch wide strips. You
should have 8 cups. Add meat to the mixture. Cover and cook over medium heat
for 5-7 minutes, stirring occassionally until the cabbage wilts.
Stir in tomatoes, Splenda, vinegar, and salt. Bring to a boil, reduce heat,
cover, and simmer, stirring occassionally for 10 minutes, or until the
cabbage is tender.



Mmmmm Thanks for sharing that. I just picked 6 large heads of cabbage out of
the garden, and looking for some recipes to use them up.

I don't know about "sweet & sour" but here is an easy/fast recipe for
"unstuffed cabbage"

1 oz. lean ground beef
1 cup chopped onion
1/2 medium size head of green cabbage (about 1 1/2 pound)
1 can (28 oz.) crushed tomato
1 tablespoon of Splenda
1 tablespoon of distilled white vinegar
1/2 teaspoon of salt

Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the
chopped onions and cook over medium-high heat for 5-6 minutes, stirring
often, until the beef is brown.
Quarter and core the cabbage. Cut it crosswise in inch wide strips. You
should have 8 cups. Add meat to the mixture. Cover and cook over medium heat
for 5-7 minutes, stirring occassionally until the cabbage wilts.
Stir in tomatoes, Splenda, vinegar, and salt. Bring to a boil, reduce heat,
cover, and simmer, stirring occassionally for 10 minutes, or until the
cabbage is tender.



Mmmmm Thanks for sharing that. I just picked 6 large heads of cabbage out of
the garden, and looking for some recipes to use them up.

I don't know about "sweet & sour" but here is an easy/fast recipe for
"unstuffed cabbage"

1 oz. lean ground beef
1 cup chopped onion
1/2 medium size head of green cabbage (about 1 1/2 pound)
1 can (28 oz.) crushed tomato
1 tablespoon of Splenda
1 tablespoon of distilled white vinegar
1/2 teaspoon of salt

Crumble the ground beef into a 4-5 quart dutch oven or roasting pan. Add the
chopped onions and cook over medium-high heat for 5-6 minutes, stirring
often, until the beef is brown.
Quarter and core the cabbage. Cut it crosswise in inch wide strips. You
should have 8 cups. Add meat to the mixture. Cover and cook over medium heat
for 5-7 minutes, stirring occassionally until the cabbage wilts.
Stir in tomatoes, Splenda, vinegar, and salt. Bring to a boil, reduce heat,
cover, and simmer, stirring occassionally for 10 minutes, or until the
cabbage is tender.



Mmmmm Thanks for sharing that. I just picked 6 large heads of cabbage out of
the garden, and looking for some recipes to use them up.