Joan Nathan’s Sweet and Sour Stuffed Cabbage


1 head of cabbage, frozen (2 pounds)

2 pounds ground beef

1 medium onion, grated

1 clove garlic, minced (about 1 teaspoon)

Salt and freshly ground pepper to taste

2 tablespoons canola or vegetable oil

1 medium onion, peeled and diced (about 1 cup)

1/2 cup brown sugar

Juice of one lemon

1/2 cup raisins

1/2 cup chili sauce

Salt and pinch of freshly ground black pepper


Defrost cabbage the night before cooking.

When completely defrosted, separate leaves.

Preheat oven to 350.

Mix ground beef, grated onion, garlic with salt and pepper in large bowl.

Place 1 heaping tablespoon of meat mixture on each cabbage leaf.

Tuck ends in and roll up.

Arrange cabbage rolls seam side down in a 6-quart, ovenproof casserole.

Heat oil in a small frying pan and saute the diced onion for 10 minutes.

Stir in brown sugar, lemon juice, raisins, chili sauce and simmer for a few minutes.

Pour over cabbage and bake, covered, for an hour. Place stuffed cabbage pieces onto serving platter, spoon sauce over and serve.