Unstuffed Sweet and Sour Cabbage is a traditional Eastern European Jewish dish. Hearty and perfect for a cold winter’s day, I hope you enjoy this classic.
1 large diced onion
2 lbs green cabbage, cored and chopped
1 15 oz can tomato sauce
1 28 oz can tomatoes with juice
1 c water or more depending on how soupy you want this
1/4 c honey
1/4 c lemon juice
1/3 c brown sugar
1 t Hungarian paprika
1/4 c raisins optional and added after 2 hours of cooking
1 lb ground beef or turkey
2 t Worcestershire sauce
1/2 t salt or to taste
1/2 c grated onion
1/2 c uncooked white rice
Combine all soup ingredients, except raisins in a large stock pot. Bring to a boil.
While mixture is coming to a boil, mix the meatball ingredients together. Shape into walnut sized balls and drop into boiling soup.
Reduce heat, cover and simmer for two hours. Remove cover and add raisins if desired. Continue cooking for 30 more minutes.
This is where you may want to add more water if you like a more liquid soup.
I serve this dish with lots of freshly ground black pepper and lots of bread and butter!
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