Cabbage Rolls
Grandma Velma used to make these for us as kids. She would call us to come get a pan full from her, where she lived across the alley. If this isn't an #heirloom recipe, we don't know what is!
Cabbage Rolls
Grandma Velma used to make these for us as kids. She would call us to come get a pan full from her, where she lived across the alley. If this isn't an #heirloom recipe, we don't know what is!
Cooking Instructions
- 1
Core out cabbage, carefully separate leaves. Blanch 4-5 leaves at a time. About 5 minutes. Once you get your 24 leaves, boil the remaining heads of cabbage for 5 minutes. Roughly chop and set aside.
- 2
Mix in all ingredients besides crushed and fire-roasted diced tomatoes. In a separate bowl, mix water and crushed tomatoes together.
- 3
Take 2 9x13 pans, lightly coat bottom of pans with the crushed tomato mixture.
- 4
Place cabbage leaf with steam down towards you. Place 3/4 cup meat mixture onto the leaf. Form into a 2x4 inch loaf. Roll cabbage like a burrito. Place in pan. Repeat 24 times. (12 per pan) Sprinkle the remaining cabbage on top.
- 5
Pour the rest of the tomato mixture on top of the cabbage rolls. Pour on top 1 can of the fire-roasted diced tomatoes per pan.
- 6
Covered with foil. Cook cabbage rolls at 350 degrees for 90 minutes. Enjoy!
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