{"id":12132,"date":"2008-10-06T22:21:00","date_gmt":"2008-10-06T22:21:00","guid":{"rendered":"http:\/\/production.ou.org\/life\/other\/harv_stuffed_cabbage\/"},"modified":"2017-04-14T05:20:34","modified_gmt":"2017-04-14T10:20:34","slug":"harv_stuffed_cabbage","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/harv_stuffed_cabbage\/","title":{"rendered":"Stuffed Cabbage"},"content":{"rendered":"<p>Core and freeze a head of Cabbage for about a week. Defrost on the counter overnight. This will wilt the leaves and make them easy to work with. Peel off the leaves and if you have a lot more , you can double the recipe below.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>10 large cabbage leaves<\/em><\/li>\n<li><em>2 (15 oz.) tomato sauce<\/em><\/li>\n<li><em>1 lb.\u00a0ground beef<\/em><\/li>\n<li><em>1 cup cooked rice<\/em><\/li>\n<li><em>\u00bd cup finely chopped onion<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>1\/8 teaspoon pepper<\/em><\/li>\n<li><em>\u00bd cup sugar (or more to your taste)<\/em><\/li>\n<li><em>1 Tablespoon water<\/em><\/li>\n<li><em>1\/8 teaspoon garlic powder<\/em><\/li>\n<li><em>Enough lemon juice so the sauce is\u00a0sweet &amp; sour to your taste<\/em><\/li>\n<li><em>1 Tablespoon cornstarch<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Combine \u00bd cup\u00a0tomato sauce, beef, rice, onion, salt, pepper and garlic powder, mixing well<\/li>\n<li>Put 1\/3 cup meat mixture in center of cabbage leaves and fold 2 opposite ends over (like making a blintz).<\/li>\n<li>Place rolls, seam side down in a lightly-greased 8&#8243; baking dish. Cover tightly and bake for 1\u00bd hours at 350\u00b0F.<\/li>\n<li>Take out from oven and drain the liquid. Discard.<\/li>\n<li>Combine remaining tomato sauce, sugar and lemon juice. Pour over cabbage rolls, cover and bake at 350\u00b0F\u00a0for 1\u00bd hours.<\/li>\n<li>Remove cabbage rolls to serving platter and drain tomato sauce mixture into a sauce pot.<\/li>\n<li>Combine cornstarch and water, stirring until smooth. Stir into tomato sauce mixture. Bring to a boil over a medium heat, stirring constantly.<\/li>\n<li>Boil 1 minute and pour over cabbage rolls. Enjoy!!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Core and freeze a head of Cabbage for about a week. Defrost on the counter overnight. This will wilt the leaves and make them easy to work with. Peel off the leaves and if you have a lot more , you can double the recipe below. Ingredients: 10 large cabbage leaves 2 (15 oz.) tomato<\/p>\n","protected":false},"author":93,"featured_media":44292,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-12132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Stuffed Cabbage - OU Life<\/title>\n<meta name=\"description\" content=\"Recipe for stuffed cabbage using chop meat and rice with a sweet &amp; sour sauce\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/harv_stuffed_cabbage\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stuffed Cabbage - 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