Family FAVORITE Cabbage Rolls

Photo Credit: Grandmother's Kitchen

Cabbage rolls have a long, interesting history, possibly going back at least two thousand years as part of the Jewish tradition. The sauce recipe for this cabbage recipe may have been the most diverse part of the early recipes with some regions making a savory sauce recipe for their cabbage recipe and others making a sauce that was more of a sweet and sour recipe. Although the earliest cabbage rolls recipes go back to the Jewish tradition, this cabbage recipe is popular all across both Europe and Asia. Depending on where you might the cabbage roll, you might find cabbage recipes that use beef, lamb or pork as the meat filling accompanied by various spices. Even the grain in this popular cabbage recipe could vary from rice to barley, and other grains and vegetables might include a variety of choices. This cabbage recipe might be baked, boiled, or slowly cooked, prepared in a variety of ways. In most cultures, cabbage rolls are eaten with some sauce recipe, whether it be sour cream, mint, yogurt, or some sweet or sour jam.

To cook the rice add two cups rice with four cups water to a medium pot. Bring to a boil, uncovered. Once the rice boils, reduce the rice to a simmer and cover for about 15-20 minutes until cooked.

Saute the diced onions in butter over medium-high heat until they are a nice golden brown. Once the onions are brown, set them aside to cool. Without washing your skillet, saute the ground meat until it is cooked right through. Using a wooden spoon, break the ground meat up into smaller pieces. In a large bowl, combine the rice, meat, the onions and some salt and pepper to taste. In a small pot, combine the water with the tomato soup. Bring to a boil and then pour one large spoonful into your casserole pan.

Remove the frozen cabbage from the freezer and place into a large bowl of hot water. Using a knife slice the hard base of the cabbage leaves. Then remove the outer leaves one at a time and place on a paper towel to dry. Carefully cut away any hard part of the cabbage stem. When the cabbage leaves become too small to use for the cabbage recipe, you can save that portion of the cabbage to freeze and use for homemade soup recipes. If the water cools down and the cabbage is not coming apart as easily, add more hot water.

One at a time, fill each cabbage leaf with about three spoonfuls of the filling recipe. Roll at the center of the leaf first, fold in the sides and then continue to roll.

Line the bottom of the roasting pan with a couple of the reserved outer cabbage leaves so that the cabbage recipe does not stick to the bottom. Using your ladle put a scant layer of tomato sauce. Place the prepared cabbage roll into your casserole dish. Continue until tight together. When one row of cabbage rolls are done, spoon on some tomato sauce and do the next row. Top with remaining cabbage recipe with some tomato sauce. Cover with a lid or tinfoil and bake for 45 minutes.

You will find this cabbage recipe on the Grandmother's Kitchen site. On the site, you will find cabbage recipes, main dish food ideas, dessert recipes, side dish recipes, gluten-free recipes and more. **

Nutrition Facts for: Grandmas Cabbage Rolls From Grandmother's Kitchen
Ingredients: Savoy cabbage, rice, butter, onion, lean ground beef, sea salt, tomato soup, butter, water.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 8 servings. * Per Serving: Calories 401, Calories from Fat 115, Total Fat 12.8g 20%, Saturated Fat 7.0g 35%, Cholesterol 73mg 24%, Sodium 445mg 19%, Potassium 543mg 16%, Carbohydrates 48.6g 16%, Dietary Fiber 3.6g 14%, Sugars 6.6g, Protein 22.5g, Vitamin A 10%, Vitamin C 64%, Calcium 6%, Iron 75%

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