Grandmas Cabbage Rolls
Cabbage rolls have a long history, possibly going back at least two thousand years as part of the Jewish tradition. The sauce may have been the most diverse part of the early recipes with some regions making a savory sauce for their cabbage rolls and other making a sauce that was more of a sweet and sour combination. Although the earliest cabbage rolls go back to the Jewish tradition, this little roll is well known all across Europe and Asia. Depending on where you might find this cabbage roll, you could find any of beef, pork or lamb as the meat filling accompanied by various spices. Even the grain could vary from rice to barley and other grains and vegetables might have included a broad range of choices. The cabbage rolls might have been baked, boiled, slowly cooked or prepared in many other ways. In most cultures, they are eaten with some kind of sauce or accompaniment, whether a sour cream, yogurt, mint or some kind of sweet or sour jam. So enjoy this dish when you make it for your family.
You know when a recipe has Grandma in the name that it's going to be good, and this recipe for Grandmas cabbage rolls is no exception. Cabbage rolls are an easy cabbage recipe the whole family can enjoy. Cabbage rolls are healthy and filling, and a great recipe idea for Sunday dinners. This easy cabbage recipe uses savoy cabbage, onion, cooked rice, butter and ground beef, topped with the tomato soup; this family-friendly meal idea is so easy to make. And the nice thing about cabbage rolls is that they are even better the next day, so you can pack some for lunch or have them for dinner the next day.
This easy cabbage recipe has a little trick that will help save you time from having to boil the cabbage. You can freeze the head of savoy cabbage the night before and when you are ready to make this easy cabbage recipe, remove from the freezer. This is a trick that moms and grandmothers alike know how to do. Once out of the freezer place the head of cabbage into a large bowl of hot water. Then using a knife slice the hard base off of the Savoy cabbage. Then gently remove the cabbage leaves one at a time and place them on a paper towel to dry. You want to be sure and gently cut away any hard parts of the cabbage stem, but try not to slice. When you get where the cabbage leaves are too small to use, you can save that part of the cabbage to freeze for use later in an easy cabbage recipe or soup recipe.
For this easy cabbage recipe you will need a pound of lean ground beef. If ground beef is part of your diet, you will want to try and find a good source of grass-fed beef. Grass-fed beef is the right way to go when it comes to the beef that you consume in your diet. For starters, grass-fed cows are happier cows. And this is because they are allowed to naturally graze on grass the way nature intended. Grass-fed cows lead a happier life, and that is something you can feel good about supporting. There are other benefits of consuming grass-fed beef to include better nutrition. Grass-fed beef has more omega-3 fatty acids and more linoleic acid than cows that are grain-fed. Grass-fed beef is one of the best protein sources available. Grass-fed beef is also less likely to have any antibiotics or hormones. This is because grain fed cows live on unhealthy diets of grain, and are usually given hormones to help unnaturally increase their weight and give a higher yield of meat. Grass-fed cows, on the other hand, the weigh gain is not as high, because they enjoy a healthier, lower-calorie diet. Antibiotic and hormone use in beef is much less likely with grass-fed cows compared to grain-fed cows. If meat is both organic and grass-fed, then that means the animal was not given any antibiotics or hormones because organic cattle are also fed organic feed, and they are not given antibiotics or hormones. Organic bacon and grass-fed beef are just two of the ways you can make this easy cabbage recipe a bit healthier. **
This is a printable recipe
1 large head of savoy cabbage (frozen overnight)
5 cups pre-cooked rice (about 2 cups uncooked)
2 Tablespoons butter
1 medium onion, finely chopped (about 1/2 cup)
1 pound lean ground beef
1/2 teaspoon sea salt
1 can tomato soup
1/4 cup butter
1/2 cup water
The night before place a head of cabbage into the freezer.
On cooking day, preheat oven to 350 degrees F.
Cook the rice by adding 2 cups rice and 4 cups water to a medium pot. Bring to a boil, uncovered. Once it boils, reduce to a simmer and cover for 15-20 minutes until cooked.
Saute the diced onions in butter over medium high heat until they are golden brown. Once they are brown, set them aside to cool. Without washing your pan, saute the ground meat until it is cooked through. Use a wooden spoon to break it up into small pieces. In a large bowl, combine the rice, meat, onions and some salt and pepper to taste. In a small saucepan, combine the water and 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 it into a large bowl of hot water. Use a knife to slice the hard base of the cabbage leaves. Remove the leaves one at a time and place on a paper towel to dry. Carefully cut away any hard part of the cabbage stem. When you get to a point in the cabbage where the leaves are too small to use, you can save that portion of the cabbage to freeze and use for homemade soup or lazy cabbage rolls. If the water cools off and the cabbage is not coming apart easily, add more hot water.
One at a time, fill each cabbage leaf with about 3 spoonfuls of filling. Roll at the center of the leaf first, fold in the sides and then continue to roll.
Line the bottom of the roaster pan with a couple of the reserved outer cabbage leaves so that the cabbage rolls do not stick to the bottom. Use your ladle and put a scant layer of tomato sauce. Place the prepared cabbage roll into your casserole dish. Continue until tight together. When one row is done, spoon on tomato sauce and do the next row. Top with remaining tomato sauce. Cover with a lid or tinfoil and bake for 45 minutes.
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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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