Sweet and Sour Cabbage Rolls

Firstly, combine rice and water in a saucepan over high heat to initiate boiling. Gradually decrease the heat to medium-low, cover, and continue cooking until the rice is tender and liquid has been fully absorbed, approximately 20 to 25 minutes.

Next, fill a large pot with water and bring it to a rolling boil. Subsequently, boil the cabbage heads one at a time until they are softened yet still retain some firmness, roughly 5 minutes. Remove and let it rest for 15 minutes.

Combine ground beef, eggs, cooked rice, 1 1/2 teaspoons of garlic powder, salt and pepper, and 1/2 cup ketchup in a bowl. Mix everything together using your hands until it is thoroughly combined.

Prepare the cabbage leaves by carefully shaving a slice off of the large vein in the center of the leaves to make them easier to roll. Place a generous helping of the filling in the center of the leaf. Fold in the left and right edges and roll up the leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling the leaves; save the smaller cabbage leaves and set them aside.

Chop the reserved cabbage leaves. Place the chopped cabbage in a large pot. Add sliced onion, crushed tomatoes, raisins, sour salt (citric acid powder), salt and pepper, 1/2 cup ketchup, and the remaining 1 1/2 teaspoons garlic powder. Stir in 1/2 cup of white sugar and bring the mixture to a boil.

Taste the sauce and adjust the sweetness, if desired, by adding additional 1/2 cup of sugar. Place the cabbage rolls into the sauce. Pour the remaining 1 cup of ketchup on top of the rolls. Cover the pot, and reduce the heat to a simmer.

Cook the rolls for 3 hours, basting the rolls every half hour.