3 G’s Gourmet Deli’s sweet and sour stuffed cabbage

Recipe quantity was significantly reduced and adapted.

2 heads cabbage, depending on size

1 tablespoon chicken base

1 tablespoon beef base

1⁄4 cup boiling water

2½ pounds Angus ground beef

1 cup finely diced onions

1⁄4 cup sugar

2 tablespoons Worcestershire sauce

1½ teaspoons garlic powder

3⁄4 cup rice, uncooked

Kosher salt and black pepper, to taste

Sweet and sour sauce (see recipe)

1. Freeze whole cabbage head for at least 36 hours. Defrost in cold water. Core the heads. Chop the core and reserve for sweet and sour sauce. Gently remove the leaves one by one. Use the first few outer leaves to line an ovenproof casserole dish, set aside. Cut the center vein out of each leaf.

2. Dissolve chicken and beef bases in 1⁄4 cup boiling water and cool. Place in a large bowl with remaining filling ingredients, mixing until combined.

3. Preheat oven to 350 degrees F. Place a 1⁄2 cup of beef filling in the center of the cabbage leaf. Starting at the stem-end, fold the outer edges in and roll to close. Place cabbage rolls seam side down, side-by-side in rows, in prepared casserole dish. Repeat process with remaining filling and cabbage leaves. Top with sweet and sour sauce and ¼ cup water. Cover and bake until meat and rice are cooked through and rolls are tender, about 2 hours. Check halfway through baking and add water, if needed.

Makes about 1½ dozen

Nutrition information per 1 sweet and

sour stuffed cabbage: 256 calories, 17% calories from fat, 5g fat, 2g saturated fat, 42mg cholesterol, 38g carbohydrates, 24g total sugar, 14g added sugar, 17g protein, 674mg sodium, 5g fiber