Real Recipes From Real Home Cooks ®

grandma lee's cabbage rolls

(9 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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

  • 2 lg
    heads green cabbage
  • 3 lb
    ground chuck or hamburger
  • 1 1/2 lb
    ground pork
  • 1 lg
    onion, chopped
  • 1 1/2 c
    long grained white rice
  • 1/3 c
    shortning, or lard
  • 12 oz
    tomato puree, divided
  • 29 oz
    ( 2- 14.5 ) ounce cans diced tomatoes
  • 81 oz
    ( 3- 27 ounce) cans sauerkraut
  • 1/2 tsp
    each salt and pepper, or to taste

How To Make grandma lee's cabbage rolls

  • 1
    Wash 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.
  • 2
    It 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.
  • 3
    Steam 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.
  • 4
    In a large bowl combine the meats, shortning, rice,1/3 cup puree,and salt and pepper. That's your filling
  • 5
    You might have to remove some of the larger thicker veins in some of the cabbage leaves.
  • 6
    In each leaf put some filling at the thick end in the middle about 1 inch from the end.
  • 7
    Fold end over filling, tuck both sides up around filling, and roll.Repeat until all leaves are used
  • 8
    In a large roaster, spray with non stick spray, and place a layer of unused pieces of cabbage, that will prevent the rolls from sticking.
  • 9
    Put a layer of cabbage rolls to cover bottom, cover with half the sauerkraut and all the tomatoes.
  • 10
    Add another layer of cabbage rolls, cover with rest of sauerkraut, and spread the puree over the top.
  • 11
    Too many rolls? Just make 2 layers then and finish with sauerkraut and puree.
  • 12
    Add water just until you see it come up on sides of pan.
  • 13
    Cover tightly with foil and bake in a preheated 325 degree oven for 4 hours.
  • 14
    You should make these the day before you need them.Next day bake at 350 degrees until hot maybe 1 1/2 hours.
  • 15
    The sauerkraut is served on the side, and all you need is bread and butter with this.

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