Unstuffed Sweet and Sour Cabbage Rolls 

Sweet and Sour Cabbage Rolls are a very traditional and favorite dish.

During this time of year, it is customary to eat foods that are wrapped as our fate is concealed. We pray that God will overlook our errors and grant us forgiveness.

On Rosh Hashanah, it is also traditional to eat sweet foods, for a sweet new year.

For a time challenged person, this recipe has the same flavor and is much faster than the more traditional cabbage rolls.

Raizel, however, says that “the meat tastes better when wrapped in the cabbage rather than cooked with the cabbage.” But, since everyone in my family always picks out the meat, and leaves the cabbage behind, unstuffed cabbage meatballs are on the menu for now.

Instructions on the bottom are to make this as sweet and sour cabbage rolls or sweet and sour cabbage borscht.


Cabbage Base:

1 head of cabbage, shredded or thinly sliced

2 onions, sliced

2 cloves garlic, crushed

½ cup sugar, or to taste

½ cup lemon juice

Sour salt (citric acid) to taste

Salt and pepper to taste

12 oz. tomato paste

Water to cover


2 lbs. ground meat

1 egg

1/3 cup oatmeal

1 clove garlic, crushed, or 1/2 teaspoon garlic powder

1/2 teaspoon onion powder, pepper, salt


Place ingredients for cabbage base in bottom of pot.

Blend together the ingredients for the meatballs.

Shape meatballs and place in pot.

Add water to cover. Bring to a boil and simmer until done. Adjust seasoning.

This can easily be made in a crock pot.

Alternative options:

To make cabbage rolls: Freeze whole head of cabbage and then thaw so that cabbage leaves are soft and easy to work with. Or, steam or parboil cabbage leaves until slightly wilted.

Place a few cabbage leaves on the bottom of the pot. Take a small amount of meat and place on cabbage leaf. Wrap to enclose the meat. Place in pot . Mix tomato paste, sugar, lemon juice and water and pour over cabbage rolls.

Bring to a boil and simmer until done. Adjust seasoning.

Sweet and Sour Cabbage Borscht

Rather than making meatballs, boil 2 lbs. of flanken with 2 bay leaves and then add cabbage, onions, tomato paste, sugar, lemon juice and sour salt (citric acid), salt, pepper, garlic.

All can be made easily in the crockpot, pressure cooker or conventionally on top of the stove.

I have also made cabbage rolls in the oven in a covered roasting pan at 350* F or 375* F oven for 1 hour, or until done.

Here is a picture:




5 thoughts on “Unstuffed Sweet and Sour Cabbage Rolls 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.