grandma lee's cabbage rolls
(9 ratings)
My Grannie Lee made these frequently when I was growing up. We had these anytime we had a large family gathering. My Grannie Lee lived next door to a Hungarian lady who taught her how to make these cabbage rolls. I know these are a little labor intensive, but they make a huge batch, and freeze very well.
(9 ratings)
yield
20 serving(s)
prep time
1 Hr
cook time
5 Hr
method
Bake
Ingredients For grandma lee's cabbage rolls
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2 lgheads green cabbage
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3 lbground chuck or hamburger
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1 1/2 lbground pork
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1 lgonion, chopped
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1 1/2 clong grained white rice
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1/3 cshortning, or lard
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12 oztomato puree, divided
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29 oz( 2- 14.5 ) ounce cans diced tomatoes
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81 oz( 3- 27 ounce) cans sauerkraut
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1/2 tspeach salt and pepper, or to taste
How To Make grandma lee's cabbage rolls
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1Wash cabbage, and run a sharp knife all around the core. Put one of the heads of cabbage in a large bowl, add 1/2 cup water, cover loosely with plastic wrap and put in microwave. Cook on high to start maybe 6 minutes.
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2It works better if you put the core side down into water. Save the inner leaves that are too small and bits and pieces. You will use these later.
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3Steam repeatedly, until you have removed all the cabbage leaves. You will have to steam a little, remove a few leaves, cover and repeat until all leaves are free.
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4In a large bowl combine the meats, shortning, rice,1/3 cup puree,and salt and pepper. That's your filling
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5You might have to remove some of the larger thicker veins in some of the cabbage leaves.
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6In each leaf put some filling at the thick end in the middle about 1 inch from the end.
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7Fold end over filling, tuck both sides up around filling, and roll.Repeat until all leaves are used
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8In a large roaster, spray with non stick spray, and place a layer of unused pieces of cabbage, that will prevent the rolls from sticking.
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9Put a layer of cabbage rolls to cover bottom, cover with half the sauerkraut and all the tomatoes.
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10Add another layer of cabbage rolls, cover with rest of sauerkraut, and spread the puree over the top.
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11Too many rolls? Just make 2 layers then and finish with sauerkraut and puree.
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12Add water just until you see it come up on sides of pan.
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13Cover tightly with foil and bake in a preheated 325 degree oven for 4 hours.
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14You should make these the day before you need them.Next day bake at 350 degrees until hot maybe 1 1/2 hours.
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15The sauerkraut is served on the side, and all you need is bread and butter with this.
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