Sweet and Sour Stuffed Cabbage(u.s)

Ingredients

Original recipe makes 30 cabbage rolls

1. 2/3 cup uncooked white rice
2. 1 cup water
3. 2 heads cabbage, cored
4. 3 pounds ground beef chuck
5. 2 eggs
6. 1 1/2 teaspoons garlic powder
7. salt and pepper to taste
8. 1/2 cup ketchup
9. 1 onion, sliced
10. 3 (28 ounce) cans crushed tomatoes
11. 1/2 cup raisins
12. 1 teaspoon citric acid powder
13. 1 1/2 teaspoons garlic powder
14. salt and pepper to taste
15. 1/2 cup ketchup
16. 1/2 cup white sugar
17. 1 cup ketchup
18. 1/2 cup white sugar, or to taste (optional)

Directions

1. Carry the grain and water to a steam in a soup pot over high temperature. Decrease warm to medium-low, protect, and cook until the grain is tender and the liquid has been consumed, 20 to 25 moments.

2. Fill a huge pot with water creates it to a steam. Boil the heads of clothes, one at a time, until melted but still firm, about 5 moments. Remove and let cool for 15 moments.

3. Combine the hamburger, eggs, cooked grain, 1 1/2 tsp of beans dust, spice up and sodium, and 1/2 cup cat-sup in a bowl. Mix with your hands until well combined.

4. Prepare the clothes results in by shaving a slice off of the huge vein in the middle of the results in so they'll be easier to move. Position a heaping spoonful of the stuffing in the middle of the foliage. Fold in the left and right sides and move up the foliage from the bottom, forming a tight cylindrical tube. Secure with toothpicks if necessary. Continue stuffing and rolling the leaves; save the smaller clothes results in and set them aside.

5. Chop the arranged clothes results in. Position the chopped clothes in a huge pot. Add the chopped red onion, mashed tomato vegetables, raisins, bad sodium (citric acid powder), and spice up and sodium, 1/2 cup cat-sup  and the staying 1 1/2 tsp beans dust. Mix in 1/2 cup of white glucose creates the mixture to a steam.

6. Taste the marinade and adjust the sweetness, if desired, by adding the additional 1/2 cup of glucose. Position the clothes comes into the marinade. Add the staying 1 cup of cat-sup on top of the rolls. Cover the pot, and limit the warm to a cook.

7. Cook the rolls for 3 hours, basting the rolls every 30 minutes.