Grandma's Cabbage Rolls my way

Pat Duran


Grandma's recipe made quick and easy- just a little different than others similar to this .. all those posted sound delicious- so I added a little from each one and this is what I got.. Give it a try- great for these winter days and nights...

pinch tips: How to Tie a Roast



8 servings


15 Min


1 Hr 25 Min




5 large
cabbage leaves
1 lb
lean ground beef or turkey
1 medium
onion, chopped
1 medium
parsnip, shredded
1 medium
carrot, shredded
1 large
stalk celery,sliced
1 Tbsp
tomato paste
1 c
minute rice, uncooked
1/4 c
olive oil tuscan italian dressing
4 c
tomato sauce, divided
1 c
mozzarella/cheddar shredded cheese, divided
sour cream

Directions Step-By-Step

Place the cabbage leaves in a large bowl. Add enough boiling water to cover the cabbage. Let stand for 10 minutes.
Preheat oven to 375^. Spray a 3 or 4 cup casserole baking dish with no-stick spray,set aside.
In a large non-stick skillet brown and scramble meat and onions. Add parsnips, carrots and celery; cook 4 minutes , stirring every once in awhile.
Remove from heat and stir in the tomato paste, rice, dressing, 3 cups of the tomato sauce and 3/4 cup of the cheese.
Drain and pat dry the cabbage leaves and cut out the hard vein from each leaf.
Pour 1/2 cup of the remaining tomato sauce into the casserole dish.
Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf,remaining sauce and cheese; Cover with foil.
Bake 1 hour covered, uncover and bake 10 minutes more. Let stand at least 5 minutes before serving with sour cream on the side.
Note: if you don't want to use the cabbage leaves you can use the shredded in a bag and just layer it instead of the leaves...I like using this often..

About this Recipe

Course/Dish: Beef, Vegetables, Casseroles
Main Ingredient: Vegetable
Regional Style: German