grandma lee's cabbage rolls
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.
prep time
1 Hr
cook time
5 Hr
method
Bake
yield
20 serving(s)
Ingredients
- 2 large heads green cabbage
- 3 pounds ground chuck or hamburger
- 1 1/2 pounds ground pork
- 1 large onion, chopped
- 1 1/2 cups long grained white rice
- 1/3 cup shortning, or lard
- 12 ounces tomato puree, divided
- 29 ounces ( 2- 14.5 ) ounce cans diced tomatoes
- 81 ounces ( 3- 27 ounce) cans sauerkraut
- 1/2 teaspoon each salt and pepper, or to taste
How To Make grandma lee's cabbage rolls
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Step 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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Step 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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Step 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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Step 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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Step 5You might have to remove some of the larger thicker veins in some of the cabbage leaves.
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Step 6In each leaf put some filling at the thick end in the middle about 1 inch from the end.
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Step 7Fold end over filling, tuck both sides up around filling, and roll.Repeat until all leaves are used
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Step 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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Step 9Put a layer of cabbage rolls to cover bottom, cover with half the sauerkraut and all the tomatoes.
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Step 10Add another layer of cabbage rolls, cover with rest of sauerkraut, and spread the puree over the top.
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Step 11Too many rolls? Just make 2 layers then and finish with sauerkraut and puree.
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Step 12Add water just until you see it come up on sides of pan.
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Step 13Cover tightly with foil and bake in a preheated 325 degree oven for 4 hours.
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Step 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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Step 15The sauerkraut is served on the side, and all you need is bread and butter with this.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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