Autumn's Embrace Stuffed Cabbage Rolls with Ginger Snap Sweet and Sour Sauce
This delightful twist on classic stuffed cabbage rolls showcases an unexpected combination of flavors that will delight your taste buds! Inspired by the America's Test Kitchen Family Cookbook, this recipe features tender cabbage leaves filled with a savory beef and rice mixture, enhanced with sweet gingersnap cookie crumbs and a clove-studded onion that add a unique depth of flavor. The accompanying sweet and sour sauce, enriched with crushed tomatoes and a hint of lemon, takes these rolls to the next level of culinary satisfaction. Perfect for autumn gatherings, serve them alongside a fresh endive and butter lettuce salad topped with blue cheese crumbles and glazed pecans for a complete, unforgettable meal. Ideal for adventurous cooks, this recipe is sure to impress family and guests alike!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
green cabbage
1 head (cored)
long-grain white rice
1/4 cup
onions
2 (grated on the large holes of a box grater)
ground beef
1 1/2 lbs
pepper
(to taste)
diced tomatoes
1 (14 1/2 ounce) can
tomato puree
1 (28 ounce) can
water
2 cups (residual from rice cooking is ideal)
light brown sugar
6 tablespoons
fresh lemon juice
3 tablespoons
onion
1 (peeled for studding with cloves)
whole cloves
8
gingersnaps
12 small (pounded into coarse crumbs)
raisins
1/2 cup (optional)
Instructions
1
In a large Dutch oven, bring 4 quarts of water and 1 tablespoon of salt to a rolling boil. Carefully add the cored cabbage and cook for about 3 minutes or until the outer leaves start to wilt. Using tongs, gently lift out the outer 20 leaves one at a time and transfer them to a colander to cool. Allow the remaining cabbage to cool in the pot without discarding the water.
2
Once cooled, return the water to a boil. Add the long-grain white rice and cook until tender, approximately 13 minutes. Drain the rice through a strainer, rinse with cold water, and let drain thoroughly.
3
In a medium mixing bowl, combine the cooked rice, grated onions, ground beef, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until well combined.
4
Trim the tough ribs from the cabbage leaves. For each leaf, place about 2 tablespoons of the meat mixture near the stem end, tucking in the sides, and roll tightly. Set aside.
5
Finely shred any remaining blanched cabbage leaves and mix them with the shredded cabbage from the head.
6
Spread half of the shredded cabbage evenly across the bottom of the large Dutch oven. Arrange the cabbage rolls seam-side down in a single layer on top of the cabbage. Sprinkle the remaining shredded cabbage on top of the rolls.
7
In a separate bowl, combine the diced tomatoes (with juice), tomato puree, 2 cups of reserved water, 3 tablespoons of light brown sugar, 3 tablespoons of fresh lemon juice, and 1/2 teaspoon of salt. Pour this mixture over the cabbage rolls, ensuring they are well-covered. Stud the peeled onion with the whole cloves and submerge it into the sauce.
8
Bring the sauce to a boil, then reduce the heat to a simmer. Cover the pot and cook for 30 minutes.
9
After 30 minutes, carefully remove the clove-studded onion from the pot and discard it. Add the crushed gingersnap cookies and raisins (if using) to the sauce, gently shake the pot to incorporate the ingredients without disturbing the rolls, and continue to simmer uncovered for approximately 1 hour, or until the sauce thickens to your desired consistency.
10
If you prefer a saucier dish, add up to 1 cup of beef broth during the simmering process.
11
Once the sauce has thickened, transfer the cabbage rolls to a serving dish. Stir in the remaining 3 tablespoons of light brown sugar into the sauce and adjust seasoning with additional salt and pepper to taste.
12
Serve the rolls warm, generously spooning the sweet and sour sauce over the top. Optionally, garnish with a dollop of sour cream and a sprinkle of chopped parsley.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Autumn's Embrace Stuffed Cabbage Rolls?
This is a unique take on classic stuffed cabbage rolls featuring a savory beef and rice filling complemented by a gingersnap-infused sweet and sour sauce.
What makes the sauce for these cabbage rolls unique?
The sauce is uniquely flavored with crushed gingersnap cookies and a clove-studded onion, providing a warm, spiced depth.
What type of cabbage should I use?
The recipe calls for one head of green cabbage.
How do I prepare the cabbage leaves for rolling?
Core the cabbage and boil it for about 3 minutes until the outer leaves wilt, then remove 20 leaves to cool.
Do I need to cook the rice before putting it in the filling?
Yes, the rice should be boiled for approximately 13 minutes until tender, then drained and rinsed with cold water.
What is the filling made of?
The filling consists of cooked long-grain white rice, grated onions, ground beef, salt, and pepper.
How much filling should I put in each cabbage leaf?
Place about 2 tablespoons of the meat and rice mixture near the stem end of each leaf.
How do I handle the tough ribs of the cabbage?
You should trim the tough ribs from the cabbage leaves before rolling them to make them easier to fold.
What do I do with the remaining cabbage that isn't rolled?
Finely shred the remaining cabbage and layer half at the bottom of the pot and the other half on top of the rolls.
How should the cabbage rolls be placed in the Dutch oven?
Arrange the cabbage rolls seam-side down in a single layer on top of a bed of shredded cabbage.
What ingredients are in the sweet and sour sauce?
The sauce includes diced tomatoes, tomato puree, reserved water, light brown sugar, and fresh lemon juice.
How is the onion used for flavoring?
A peeled onion is studded with 8 whole cloves and submerged into the sauce during the initial simmering process.
How long do the cabbage rolls simmer initially?
The rolls should simmer covered for 30 minutes before adding the final sauce thickeners.
When do I remove the clove-studded onion?
Remove and discard the clove-studded onion after the first 30 minutes of simmering.
Why are gingersnap cookies added to the recipe?
Crushed gingersnaps are added to the sauce to thicken it and provide a distinctive sweet and spicy flavor.
How long is the final simmering stage?
The dish simmers uncovered for approximately 1 hour after adding the gingersnaps until the sauce thickens.
Are raisins mandatory in this recipe?
No, raisins are an optional ingredient used to add sweetness and texture to the sauce.
What can I do if I want a saucier dish?
You can add up to 1 cup of beef broth during the simmering process to increase the amount of sauce.
How do I finish the sauce before serving?
After the rolls are removed, stir in an additional 3 tablespoons of light brown sugar and adjust salt and pepper to taste.
What are the recommended garnishes?
Optional garnishes include a dollop of sour cream and a sprinkle of freshly chopped parsley.
What side dish pairs well with these cabbage rolls?
A fresh endive and butter lettuce salad with blue cheese crumbles and glazed pecans is recommended.
How much ground beef is required?
The recipe requires 1.5 pounds of ground beef.
How many gingersnap cookies are needed?
You will need 12 small gingersnap cookies, pounded into coarse crumbs.
What is the total amount of light brown sugar used?
A total of 6 tablespoons of light brown sugar is used: 3 in the initial sauce and 3 stirred in at the end.
How many whole cloves should be used?
Use 8 whole cloves to stud the onion.
What size cans of tomatoes are used?
One 14.5-ounce can of diced tomatoes and one 28-ounce can of tomato puree are used.
How many servings does this recipe provide?
While the exact serving count isn't specified, the recipe uses 20 cabbage leaves and 1.5 lbs of beef, making it ideal for a family dinner.
Can I use leftover rice cooking water?
Yes, the recipe suggests that using the residual water from cooking the rice is ideal for the sauce.
How should I grate the onions for the filling?
The onions should be grated using the large holes of a box grater.
What is the inspiration for this recipe?
This recipe was inspired by the America's Test Kitchen Family Cookbook.