Grandma and Grandpa Lunde's Sour Cabbage Rolls Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 head sour cabbage (available in the produce section of some grocery stores)
4-5 cups cooked short-grain rice (sticky is better)
2-3 onions, finely chopped
1 pork chop, finely diced (optional)
2/3 cup of butter (more or less to taste)
2/3 cup water per casserole dish
1/3 cup cooking oil per casserole dish
2 or more large casserole dishes
|
|
Directions: |
Directions:1. Cook rice as per your preferred method.
2. Brown butter in large skillet over medium heat.
3. Add chopped onions and cook until lightly browned. If using pork, add now, and cook until pork is done.
4. Remove pan from heat, and add in the cooked rice. Mix well.
5. Grease 2 large casserole dishes and line bottom with some of the larger cabbage leaves to prevent burning.
6. Remove a leaf from the sour cabbage, and place 1-2 tbsp of rice mixture on the widest part of leaf
7. Fold sides in and roll up, similar to a burrito. Filling should not be hanging out.
8. Place in casserole dishes creating only one layer in each dish. Depending on how many you are feeding, you can cook both or freeze one. The uncooked rolls freeze well.
9. Prior to cooking, pour 2/3 cup of water and 1/3 cup of oil over the full casserole dish.
10. Cover dish with tin foil or lid.
11. Bake in 325ºC oven for 2.5-3 hours or until tender.
12. You'll have to keep an eye on them to check that they don't dry out or turn too brown. If they are dry or looking burnt, add more water.
13. Enjoy and serve with sour cream.
14. Leftover cabbage rolls can be fried up the next day with butter and onions. Yum. |
|
Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:4-5 hours |
Personal
Notes: |
Personal
Notes: Disclaimer: Despite their popularity, Grandma and Grandpa Lunde never wrote this recipe down. Well, at least not as far as anyone knows. Thus, the following recipe is based on gathering of information from those who participated in, witnessed or heard about the making of the cabbage rolls. Those of us who participated in eating them thinks it comes pretty close.
Cabbage Rolls were always a Christmas highlight with the Lunde family. Grandma and Grandpa would spend the Fall time gearing up for finding just the right cabbage and ingredients to use. They would spend days making trays and trays of cabbage rolls to freeze. Not only would we feast on them with Christmas dinner but all the families were given their own frozen trays to take home with them for later consumption. They were truly a valued commodity in my family and a source of pride for my grandparents. I have never eaten cabbage rolls quite like them anywhere else.
|
|
This recipe for Grandma and Grandpa Lunde's Sour Cabbage Rolls is from