GRANDMA'S CABBAGE ROLLS - BigOven 175099
GRANDMA'S CABBAGE ROLLS

GRANDMA'S CABBAGE ROLLS

Ready in 2 hours
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "GRANDMA'S CABBAGE ROLLS"

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Simple , Amazing cabbage rolls. It's all in the sauce.


Ingredients

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2 lbs beef
1 lb pork
1 head cabbage
2 apples
2 tbsp butter
2 tbsp olive oil
1 onion
0.25 cup honey
1 Salt; to taste
pepper; to taste
3 cloves garlic
1 lemon
1 can Hunts roasted garlic and herb tomato sauce
2 cans Stewed tomatoes

Original recipe makes 8

Servings  

Preparation

Cabbage Rolls.

* freeze the cabbage and let thaw over night. It peels away so easily and creates the perfect texture.

1. Saute beef and pork together until cooked. Add salt and pepper to taste. Once cooked mince the meat.

2. Using a large serving spoon place a large scoop of filling into the center of the cabbage leaf. Roll leaf around and fasten with a tooth pick. I cut off any extra cabbage so that my rolls aren't too thick.

3. Place in a backing dish.

Sauce.

1. In a large sauce pan heat olive oil and butter until butter starts to bubble.

2. Add diced onion, apple and cabbage. Approx, 1 cup of diced cabbage.

3. Once cooked add minced garlic, juice from 1 lemon, honey and salt and pepper. Approx, 1 tbs of salt and pepper.

4. In a blender, crush stewed tomatoes until it forms a liquid. Add to sauce pan with Hunts tomato sauce.

5. Let sauce boil for 15min.

6. Cool down sauce and pour over cabbage rolls. Make sure each roll is covered with sauce.

Baking Instructions.

1. Preheat oven to 350 degrees

2. Cook uncovered for 2 hours. Depending on your baking pan you may want to continue cooking for another hour

Credits

Added on Award Medal
Verified by stevemur

yummy cabbage rolls photo by tomvanessa tomvanessa

Cabbage rolls before cooking photo by tomvanessa tomvanessa

Calories Per Serving: 557 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
tomvanessa 4 years ago
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