Sweet and Sour Stuffed Cabbage

In a saucepan, bring 1 cup of water and ⅔ cup of uncooked white rice to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed (approximately 20-25 minutes).

Fill a large pot with water and bring to a rolling boil. Gently submerge 1 cored head of cabbage in the boiling water. Cook until the leaves are softened but still slightly firm (about 5 minutes). Carefully remove the cabbage from the pot and allow it to cool for 15 minutes. Repeat this process with the remaining head of cabbage.

In a large mixing bowl, combine the 3 pounds of ground beef chuck, cooked rice, ½ cup of ketchup, 2 large eggs, 1 ½ teaspoons of garlic powder, salt, and freshly ground black pepper. Use your hands to thoroughly mix all ingredients until well combined.

Carefully shave off a slice from the large veins in the center of the softened cabbage leaves to make them easier to roll. Place a heaping spoonful of the meat filling in the center of one leaf. Fold in the left and right edges of the leaf, then roll it up tightly from the bottom, forming a compact cylinder. Secure the roll with toothpicks if needed. Continue filling and rolling the leaves until all the filling is used. Set aside any smaller cabbage leaves.

Chop any reserved smaller cabbage leaves and add them to a large, heavy-bottomed pot or Dutch oven. Add the 3 (28 ounce) cans of crushed tomatoes, sliced onion, ½ cup of raisins, ½ cup of ketchup, remaining 1 ½ teaspoons of garlic powder, 1 teaspoon of citric acid powder, salt, and freshly ground black pepper to the pot. Stir in ½ cup of white sugar and bring the sauce to a boil.

Taste the sauce and adjust the sweetness as desired, adding more white sugar if needed. Gently place the cabbage rolls into the simmering sauce, arranging them snugly in the pot. Pour the remaining 1 cup of ketchup evenly over the top of the rolls. Cover the pot tightly and reduce the heat to a gentle simmer.

Cook the cabbage rolls for 3 hours, basting them with the sauce every 30 minutes to ensure they remain moist and flavorful.