Sweet and Sour Stuffed Cabbage

Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

Fill a large pot with water and bring it to a boil. Boil 1 head cabbage until softened but still firm, about 5 minutes. Remove and let cool for 15 minutes. Repeat with remaining 1 head cabbage.

Add ground beef, cooked rice, 1/2 cup ketchup, eggs, 1 1/2 teaspoons garlic powder, salt, and black pepper to a bowl; mix with your hands until well combined.

Shave a slice off large veins in center of cabbage leaves so they're easier to roll. Place a heaping spoonful filling in center of 1 leaf. Fold in left and right edges, then roll up leaf from the bottom, forming a tight cylinder. Secure with toothpicks if necessary. Continue filling and rolling leaves; save and set aside smaller cabbage leaves.

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

Taste sauce; add remaining 1/2 cup sugar if desired. Place cabbage rolls into sauce. Pour remaining 1 cup ketchup on top of rolls. Cover pot; reduce heat to a simmer.

Cook rolls for 3 hours, basting every 30 minutes.