Sweet 'N Sour Stuffed Cabbage Rolls ("Golumbke") - cooking recipe

Ingredients

1 head cabbage
4 tablespoons cider vinegar
2 lbs ground beef (chuck, uncooked)
3/4 cup raw long-grain rice, cooked
1 teaspoon salt
1 teaspoon pepper
4 teaspoons white sugar, divided
3 large eggs, beaten
1 cup white onion, diced and divided
1/2 cup ketchup
1 cup celery, diced
1 cup carrot, diced
1 (29 ounce) can whole tomatoes
2 tablespoons brown sugar
8 gingersnap cookies, crushed
1/2 cup lemon juice
salt and pepper

Preparation

Core cabbage and separate leaves (about 18 leaves).
Blanch cabbage leaves in boiling water to which 2 Tablespoons of vinegar has been added.
Gently pour into colander to drain and rinse under cold water.
Place beef in a large bowl.
Add cooked rice, salt, pepper, 1 teaspoon of the white sugar, 1/2 teaspoon brown sugar, beaten eggs, 1/2 cup chopped onion and ketchup.
Mix to combine.
Place approximately 1/3 cup mixture on each cabbage leaf and roll up,tucking in sides and secure with toothpicks.
Sprinkle diced carrots,remaining onions and celery on bottom of large casserole dish or baking pan.
Place rolls on top of vegetables in pan.
Coarsley chop tomatoes and pour in saucepan.
Add rest of sugar, brown sugar, gingersnaps and lemon juice.
Heat at slow simmer until sauce is heated through.
Sauce should have a sweet and sour taste.
Add more salt and pepper if you wish at this point.
Pour sauce over cabbage rolls and cover baking pan.
Bake at 350 degrees Fahrenheit for 2 hours.
Notes:
This dish can be frozen before baking, then thawed and baked when needed.
You could also divide this recipe and freeze half the rolls and sauce for another meal.