sally-in-ct
Enthusiast Member
Dorothy’s Stuffed Cabbage Rolls
Keep in mind this was a family passed down recipe….The original came from my mil’s mil, she was Hungarian. I’ve made notes on things I’ve changed.
2 or 3 heads of cabbage (depending on size) the bigger the better
5 -6 pounds bone-in pork butt, ground, save the bone
Note, I now buy 1 pound + of pork neck bones, 2 pounds of ground pork, and 1 + pounds of boneless country style ribs that I grind myself. This gives the approximate fat content needed to make the cabbage rolls “greasy” (according to my mil).
2 medium – large onions, diced
2 + cups raw rice (I used 2 ½ cups this last time)
Salt & Pepper
1 egg
1 28 oz. can crushed tomatoes
2 lbs. sauerkraut, drained but not rinsed
Water
24 oz. sour cream
4 TBLS. Cornstarch
Simmer cabbages in water to cover until the leaves soften and become pliable enough to roll, (30 minutes to 1 hour).
Note: I froze the cabbages overnight, and then thawed them all the next day….I still had to simmer to leaves after I took them off the head, but only for a few minutes. I think next time I should freeze them for at least two days, then defrost for 24 hours or more. Then I might not have to cook them at all.
Peel the leaves off the cabbage, then trim the ribs so you can roll them easily. Keep the center of the cabbages and the extra stuff to cut up on the bottom of the pot.
Sweat the onions in butter or oil, let cool, then add to meat with rice, salt and pepper and egg. Mix well with your hands.
Put the bone(s) on the bottom of the pot, along with the chopped up extra cabbage
Use the bigger leaves first, put a handful of meat near the bottom of the leaf, fold over one side then roll, egg roll fashion to the end, and then tuck the one side into the roll.
Layer the rolls, bigger ones on the bottom, small ones on top. If you have extra cabbage left over, chop it up and spread over the rolls. Then add the sauerkraut, the 28 oz can of crushed tomatoes. Then add water to cover the whole thing. Bring to a boil (actually, hard simmer), turn down heat and let simmer for 2 hours or so.
Mix about 1 cup water with 4 TBLS. Cornstarch, stir into the pot the best you can without breaking the rolls. Near serving time, stir in the sour cream. Keep warm, do NOT let it boil.
Serve with lots of mashed potatoes, chopped cabbage and sauerkraut on the side. Enjoy!
Keep in mind this was a family passed down recipe….The original came from my mil’s mil, she was Hungarian. I’ve made notes on things I’ve changed.
2 or 3 heads of cabbage (depending on size) the bigger the better
5 -6 pounds bone-in pork butt, ground, save the bone
Note, I now buy 1 pound + of pork neck bones, 2 pounds of ground pork, and 1 + pounds of boneless country style ribs that I grind myself. This gives the approximate fat content needed to make the cabbage rolls “greasy” (according to my mil).
2 medium – large onions, diced
2 + cups raw rice (I used 2 ½ cups this last time)
Salt & Pepper
1 egg
1 28 oz. can crushed tomatoes
2 lbs. sauerkraut, drained but not rinsed
Water
24 oz. sour cream
4 TBLS. Cornstarch
Simmer cabbages in water to cover until the leaves soften and become pliable enough to roll, (30 minutes to 1 hour).
Note: I froze the cabbages overnight, and then thawed them all the next day….I still had to simmer to leaves after I took them off the head, but only for a few minutes. I think next time I should freeze them for at least two days, then defrost for 24 hours or more. Then I might not have to cook them at all.
Peel the leaves off the cabbage, then trim the ribs so you can roll them easily. Keep the center of the cabbages and the extra stuff to cut up on the bottom of the pot.
Sweat the onions in butter or oil, let cool, then add to meat with rice, salt and pepper and egg. Mix well with your hands.
Put the bone(s) on the bottom of the pot, along with the chopped up extra cabbage
Use the bigger leaves first, put a handful of meat near the bottom of the leaf, fold over one side then roll, egg roll fashion to the end, and then tuck the one side into the roll.
Layer the rolls, bigger ones on the bottom, small ones on top. If you have extra cabbage left over, chop it up and spread over the rolls. Then add the sauerkraut, the 28 oz can of crushed tomatoes. Then add water to cover the whole thing. Bring to a boil (actually, hard simmer), turn down heat and let simmer for 2 hours or so.
Mix about 1 cup water with 4 TBLS. Cornstarch, stir into the pot the best you can without breaking the rolls. Near serving time, stir in the sour cream. Keep warm, do NOT let it boil.
Serve with lots of mashed potatoes, chopped cabbage and sauerkraut on the side. Enjoy!