Chef Maloney
Senior Cook
My Gramma Hoch used to come to visit and make these. Great for a cold day when you really feel like cooking and making the entire house smell wonderful.
I used to help her and watch her basting the rolls, just waiting for dinnertime.
I have also done this in my 7qt. crock-pot. LOW setting. 7 hours.
GRAMMA HOCH'S CABBAGE ROLLS
1 Large round head Cabbage, boiled in water for 20 minutes
1 Lb. Ground Beef, cooked & drained
5 or 6 Pork Sausages, cut-up & lightly browned in skillet(leave pink center)
4 Cups Rice, steam cooked
1 Onion, chopped
1 Bell Pepper, chopped
1 tsp. Fennel Seeds
Salt & Pepper to taste
3 Cans condensed Tomato Soup, mixed w/ 2 cans water.
1. Cut out the stem of the Cabbage and boil for approx. 10 - 15 minutes until just tender, removing any outer leaves before they are over-cooked. Drain & Carefully remove leaves (8 -12 depending how many rolls you want) use a paring knife to Cut-out some of the white stiff center of the leaves, leaving them as whole as possible, soft & roll-able. The remaining center of the Cabbage will not be cooked.
Save all remaining Cabbage.
Set Aside.
2. In a large bowl, Combine the browned Ground Beef, Onion, Bell Pepper,
2 cups of the cooked Rice, 1 cup of the Tomato Soup w/water mixture, Fennel Seeds, Salt & Pepper to taste. Set Aside.
3. Place spoonfuls of the meat mixture onto the center of the Cabbage Leaves and roll-up. Set them aside (seam down) on a tray or cookie sheet. You should have some meat mixture left over. If not, no worries it's OK.
4. Chop remaining unused Cabbage, mix it with the remaining rice and remaining meat mixture. Place this mixture in a Large oiled Dutch Oven or Casserole with a cover. Arrange the browned Pork Sausages on top.
5. Carefully set the rolled stuffed Cabbages on top of this, making 2 layers if necessary. Pour the remaining Tomato Soup mixture over the top of the rolls.
COVER & BAKE in 300 degree oven for 3 - 3 1/2 hours, basting occasionally.
enjoy
I used to help her and watch her basting the rolls, just waiting for dinnertime.
I have also done this in my 7qt. crock-pot. LOW setting. 7 hours.
GRAMMA HOCH'S CABBAGE ROLLS
1 Large round head Cabbage, boiled in water for 20 minutes
1 Lb. Ground Beef, cooked & drained
5 or 6 Pork Sausages, cut-up & lightly browned in skillet(leave pink center)
4 Cups Rice, steam cooked
1 Onion, chopped
1 Bell Pepper, chopped
1 tsp. Fennel Seeds
Salt & Pepper to taste
3 Cans condensed Tomato Soup, mixed w/ 2 cans water.
1. Cut out the stem of the Cabbage and boil for approx. 10 - 15 minutes until just tender, removing any outer leaves before they are over-cooked. Drain & Carefully remove leaves (8 -12 depending how many rolls you want) use a paring knife to Cut-out some of the white stiff center of the leaves, leaving them as whole as possible, soft & roll-able. The remaining center of the Cabbage will not be cooked.
Save all remaining Cabbage.
Set Aside.
2. In a large bowl, Combine the browned Ground Beef, Onion, Bell Pepper,
2 cups of the cooked Rice, 1 cup of the Tomato Soup w/water mixture, Fennel Seeds, Salt & Pepper to taste. Set Aside.
3. Place spoonfuls of the meat mixture onto the center of the Cabbage Leaves and roll-up. Set them aside (seam down) on a tray or cookie sheet. You should have some meat mixture left over. If not, no worries it's OK.
4. Chop remaining unused Cabbage, mix it with the remaining rice and remaining meat mixture. Place this mixture in a Large oiled Dutch Oven or Casserole with a cover. Arrange the browned Pork Sausages on top.
5. Carefully set the rolled stuffed Cabbages on top of this, making 2 layers if necessary. Pour the remaining Tomato Soup mixture over the top of the rolls.
COVER & BAKE in 300 degree oven for 3 - 3 1/2 hours, basting occasionally.
enjoy
Last edited:
I can't eat peppers either, they give me a terrible stomach ache. Think I'll just leave them out.
