swedish cabbage rolls
(2 ratings)
I found this recipe in one of my Grandma Busch's cookbooks that I inherited. I started making cabbage rolls the first year I was married. When my husband's sister got married, I catered her wedding and she asked me to make them for the reception. I made about 600 of these and there were no leftovers. I guess that tells you that they were well loved. Today I only make 6 at a time unless I am in a cook and freeze mode. They freeze well. I don't top them with the sauce until they are defrosted and ready to pop into the oven. Again a recipe from my grandma with tomato soup.
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(2 ratings)
yield
6 serving(s)
method
Bake
Ingredients For swedish cabbage rolls
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1 lgegg
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1 tspkosher salt
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1 tspworcestershire sauce
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1/4 conions, finely chopped
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2/3 cmilk
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1/2 lblean ground beef
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1/2 lbground pork
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3/4 crice
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6 lgcabbage leaves
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1 Tbspbrown sugar, firmly packed
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1 Tbsplemon juice, fresh
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1 cantomato soup
How To Make swedish cabbage rolls
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1In bowl combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well.
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2Add ground beef, ground pork and cooked rice; beat together with a fork.
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3Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. The heavy center vein of leaf may be slit about 2 1/2 inches.
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4Place 1/2 cup meat mixture on each leaf, fold in sides and roll ends over meat. Place rolls in 12 x 7 1/2 x 2 inch baking dish.
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5Blend together soup, brown sugar and lemon juice; pour over cabbage rolls. Bake in moderate oven 350-degrees for 1 1/4 hours. Baste once or twice with sauce.
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6I always serve this dish with mashed potatoes. We then drizzle the tomato soup over the potatoes.
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