Sweet-and-Sour Stuffed Mustard Cabbage

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 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 óleo vegetal
1 (28- to 900g ) can whole tomatoes including juice
45ml de suco de limão fresco
3 tablespoons packed dark brown sugar
100g dried sour cherries
2 colheres de chá de sal
1/2 colher de chá de pimenta preta
900g wrapped-heart mustard cabbage (2 heads)
450g ground chuck (preferably not lean)
3 tablespoons long-grain rice
3 colheres de sopa de água
60ml grated onion
2 colheres de chá de sal
1/4 colher de chá de pimenta preta

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.