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Patrick A Granfors

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Mighty Fine Stuffed Cabbage Rolls
By Patrick A Granfors
Last edited: Wednesday, January 25, 2012
Posted: Monday, January 23, 2012

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OK. Hereís a departure from my norm that deserves special attention. I donít normally share my cooking failures, but Iím willingly share my successes. Stuffed cabbage rolls are a definite winter time comfort food and are a labor of love. They cannot be rushed but are easy to make. Plan on half a day and you will be rewarded. You will need:

(2 ea) heads of green cabbage

(2 ea) one pound tubes of Jimmy Dean’s original bulk sausage

(1 ea) one pound tube of Jimmy Dean’s original bulk sausage (hot)

One pound of ground beef

(3 ea) medium onions

(2 ea) Packages Mahatma yellow saffron rice (5 0z.)

(2 ea) Cans of diced tomatoes (15 oz.)

(1 ea)  Package of Flannagan’s fresh sauerkraut (32 oz)

(4 ea) Cans of V8 juice (12 oz)

(1 ea) Can or bottle of beer of choice (12 oz)

Cottage cheese or sour cream





In a large fry pan brown the sausage and beef, working the meat into crumbles. Drain

Chop onions and add to meat

Add beer

Slowly cook/steam the mixture in frying pan (covered) until onions are tender and translucent (about 30 minutes)

Drain again

Set aside in large mixing bowl and let cool


In a large pot of boiling water:


One at a time, submerge a head of cabbage that you have cored. With a wood spoon or other utensil gently swirl as the layers peel off. Take the layers and place in a separate bowl. Let cool


Prepare the rice according to manufacturer’s directions and let cool.


Combine meat, onions, and rice in a large bowl.


Into a 9 inch by 9 inch glass casserole dish (you will need four of them)......


Take the cabbage leaves and stuff them with meat/rice mixture and roll an fold like a burrito. Place into dishes (about 6-8 rolls in each dish)


In a bowl mix the sauerkraut, any remaining blanched cabbage and diced tomatoes. Evenly distribute on top of each roll dish.


Pour a can of V8 evenly on top of each dish and cover with aluminum foil. Pierce to ventilate.


Bake in preheated 350 degree oven for one hour.


Reduce heat to 325 and cook for another half hour.


Watch the liquid level and when it is nearly depleted (10-15 minutes) remove from oven. DO NOT let the cabbage rolls run dry!


Let them sit a half hour.


Serve with sour cream.




In my opinion they are better the following day.



Copyright 2012 Patrick Granfors












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Reviewed by m j hollingshead 3/15/2014

sounds good for a cold winter day,


Reviewed by Vivian Dawson 1/28/2012
Yum..Yum for cabbage rolls
Served with nostalgia, a
great receipe combo!!!!

Lady Vivian
Reviewed by Annabel Sheila 1/25/2012
Great recipe, Patrick..but not for the discernig vegetarian like myself! giggle....I'll bet my hubby and my son would love them!!!

Reviewed by Mary Ann Biddinger 1/24/2012
I will have to try this one..John is
retiring this week. He love to be in the kitchen helping!
Cuisine is a pleasant aura for you as well Patrick
~Lady Mary Ann ~
Reviewed by Eileen Granfors 1/24/2012
Delicious. I didn't like this dish as a child, but they hit the spot on a cold winter's day.
Reviewed by JASMIN HORST SEILER 1/24/2012
OH OH OH, are you ever a mischievous little soul, my deepest memories you, you bring to light, my deepest newest convictions you bring oppressing me, no vegetarian alternatives, Oh yes, my dear Grandma made such things and others, she had her own tavern, and was renowned for her cooking skills, I feel almost like a traitor now, now that you reminded me, you RASCAL, darn it, it is going to be long day salivating to no end. I love ya anyway! Jasmin Horst
Reviewed by Mr. Ed 1/24/2012
Stuffed cabbage rolls are a definite winter time comfort food, and are a labor of love.

They surely are. You've just sent me spiraling down Memory Lane, and you've also inspired my poem this morning: 'Golabki Memories.'

Thanks Cuz, and Bon Appetite!
Reviewed by Mark Lichterman 1/23/2012
Sounds good and I'm printing this to give to Bonnie to make
My mother and, hence my wife, made wonderful sweet and sour cabbage rolls... Loved 'em! So we'll see who's are better. One thing though, no pork sausage were used in my mother's, hence my wife's. So, we'll see.

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