September 24, 2020

Cabbage Rolls

 Hi there, a bit of a departure today from cards.
Autumn is definitely here, like I said before the summer switch turned off overnight and fall set in.

These tress were 100% green yesterday, I have a feeling they are going to turn fast. I wouldn't be surprised to see them all down in a couple weeks before the Canadian Thanksgiving--lol!

I had quite a few requests for a recipe for the Cabbage Rolls I posted the other day. The recipe was my grandmother's. In Slovenian she was my Stara Mama and she always called me Teresi, I think she wished my name was Teresa! LOL She was an amazing cook!

The recipe was never written down, my mom just taught me how to make them. So I wrote down how they are made and I'm sharing today.


1 large cabbage
2 pounds ground pork
1 1/2 cups uncooked converted rice
1 large sweet onion, chopped 
1 - 2 cloves garlic, chopped
1 jar sauerkraut
1 large can of tomato juice  

  1. Wash cabbage and cut out just the core of the cabbage about a half inch deep
  2. Put cabbage in a large pot core down in a couple inches of water. Bring to a boil and simmer about 10 minutes. 
  3. Using tongs loosen the leaves from the cabbage one layer at a time. Set aside. Keep leaves that are ripped and cut up to use as bedding for your cabbage rolls. 
  4. Par boil rice, drain and set aside to cool. 
  5. Set up your casserole dishes by putting some of the steamed cabbage and a bit of sauerkraut on the bottom of the dish. 
  6. Put meat, onion, garlic, salt and pepper in a large bowl. Add cooled rice and combine well. 
  7. Add one scoop at a time of the mixture into the cabbage leaf right close then the core roll forward tucking in the edges so there are no holes and roll up. Lay into casserole dish. 
  8. Top the cabbage rolls with the remaining sauerkraut and any extra steamed cabbage pieces. 
  9. Mix 1 cup of tomato juice with a 1/4 of water and pour over the cabbage rolls. 
  10. Seal the casserole with foil. Bake in a 350 F over for one hour checking every 10 minutes after the first half hour. Enjoy!

The cooked cabbage rolls freeze very well up to a year if sealed well. I personally like them better the day after or when I defrost them and reheat. Put in a casserole dish over a bed of sauerkraut or a bit of tomato sauce or juice for moisture, and reheat for 30-40 minutes. 


Lin said...

Oh, that brings back memories! I haven't made these in years, but I love them! Thanks for the recipe!

Cat Craig said...

Yum, my Mom made wonderful cabbage rolls and sadly I never paid attention. These look delicious.

Maria said...

Yum!! I just made cabbage rolls last week! I was talking to a friend who is Hungarian and I’m German and Polish. We talked about foods we often ate in our families. And, so I had a craving for cabbage rolls! Your recipes and photos looks so delicious!! Thank you for sharing! Also, fall is showing here, too. Our fall color near Lake Erie in NW Ohio is due to peak the last week of October. I always enjoy seeing your tree photos! Have a great weekend!

I Card Everyone said...

I'm sure your Stara Mama was just pronouncing your name in her native accent, Tracey - often adding more syllables than exist!
I have many fond memories of making cabbage rolls with our Polish neighbor, Mary. She was also the only person my mom would allow to pierce my ears! OH so delish - I could eat a plate full for breakfast!
I once rolled enough for a crowd of 100 - only the very best recipes call for sauerkraut! Thanks for this - I only had memories of the recipe, too!

Julie Tucker-Wolek said...

Oh YUM!!! To the rolls and Fall!!! :)

JulieP said...

I've never been a fan of cooked cabbage but I've discovered that many things I hated as a kid are now favorites. I know my hubby would like this. I may just give it a try! Thanks!

Kim Heggins said...

Oh my goodness....these look so amazing and I bet they are delicious!!!! Thanks so much for sharing the recipe!

Joyce said...

What fun to visit expecting a card and receiving a cooking lesson. Look so yummy!!!

Lisa Elton said...

Yum! My hubby's mother's family was from Croatia and I have the family stuffed cabbage recipe too! Don't ask me why, but they always called them pigs instead of stuffed cabbage or cabbage rolls... pigs!!

Celeste Goff said...

My mom used to make these and I miss them. She was an amazing cook. Unfortunately I was not blessed with cooking skills!