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Stuffed Cabbage Sweet and Sour Using Lemonade

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“Sweet sour and oh so good--just as good the next day.”
READY IN:
5hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Freeze cabbage for 2 days then thaw the night before you're making rolls. This will make nice tender leaves. No cooking and making the house smell. Saves a step;.
  2. Combine the ground beef, salt, pepper, garlic powder, catsup, eggs, rice, and grated onion; set aside.
  3. FOR THE SAUCE.
  4. In a sauce pan combine tomatoes, tomato sauce, salt, pepper, onion, garlic, catsup, lemonade, and brown sugar.
  5. Bring to boil and let simmer till ready when all your rolls are done being prepared, set oven to 300°F.
  6. Remove the core from the cabbage; separate leaves. Place a tablespoon or so of meat in each leaf. Tuck ends and roll; place in a six quart casserole.
  7. Pour the sauce over the cabbage rolls and bake covered for 4 hours and 1 hour uncovered.

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