Sweet-and-Sour Stuffed Mustard Cabbage

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant sweet-and-sour stuffed mustard cabbage is a sophisticated take on traditional stuffed leaves, offering a unique balance of flavours. The mustard cabbage provides a slightly peppery base that pairs beautifully with the tangy, rich sauce made from tinned tomatoes, lemon, and dried sour cherries. As the cabbage rolls simmer, the beef and rice filling absorbs the aromatic liquid, resulting in a tender, melt-in-the-mouth texture that is deeply satisfying and full of character.

As a high-protein main course, this dish is both nourishing and hearty, making it an excellent choice for a wholesome family dinner. The combination of succulent minced beef and complex fruity notes from the cherries creates a well-rounded meal that feels special enough for guests. Serve this homemade favourite on its own or with a side of crusty bread to soak up every drop of the delicious sauce.

Ingredients for Sweet-and-Sour Stuffed Mustard Cabbage

1 large onion (450g), halved and thinly sliced crosswise
45ml de aceite vegetal
1 (28- to 900g ) can whole tomatoes including juice
45ml de jugo de limón fresco
3 tablespoons packed dark brown sugar
100g dried sour cherries
2 cucharaditas de sal
1/2 cucharaditas de pimienta negra
900g wrapped-heart mustard cabbage (2 heads)
450g ground chuck (preferably not lean)
3 tablespoons long-grain rice
3 cucharadas de agua
60ml grated onion
2 cucharaditas de sal
1/4 cucharaditas de pimienta negra

How to make Sweet-and-Sour Stuffed Mustard Cabbage

Cook onion in oil in a 12-inch deep heavy skillet over moderate heat, stirring occasionally, until golden, 12 to 15 minutes. Add tomatoes with juice, lemon juice, brown sugar, cherries, salt, and pepper and simmer, uncovered, breaking up tomatoes into smaller pieces with a wooden spoon and stirring occasionally, 30 minutes.

Immerse whole heads of cabbage, 1 at a time if necessary, in a large pot of boiling salted water and cook until leaves are tender but still hold their shape, about 5 minutes. Transfer cabbages with a large slotted spoon to a large bowl of ice and cold water to stop cooking, then drain in a colander. Separate leaves, then cut off and reserve tough stem ends. Discard core. Pat leaves dry with paper towels.

Stir together beef, rice, water, onion, salt, and pepper. Spread out 1 large cabbage leaf on a work surface and put 2 tablespoons filling in centre. Fold both sides of leaf toward centre (over filling), then fold stem over filling and roll tightly into a cylinder. Stuff remaining cabbage leaves in same manner, using less filling for smaller leaves. Chop any unused leaves and reserved stem ends and stir into simmering sauce.

Arrange stuffed cabbage rolls, seam sides down, in 1 layer over sauce and simmer, covered, 1 1/2 hours.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.