Grandma Jennies Cabbage Rolls

This recipe has been a family favorite for decades. A long time passed down family recipe; I’m so happy to now share with my friends. Great Grandma’s memory lives on in so many ways but in particular some of the recipes she left with us. Especially the memories I made with her in her kitchen and garden. This one has stuck with me my whole life. For me this dish is the epitome of comfort food. Bringing back the sweet smells of days spent with sauce bubbling on the stove, her beautifully wrinkled hands and an apron dusted with flour. Teaching me and loving me. She is the reason I love to be in the kitchen. I hope you enjoy ! 

1 Large Head of cabbage 

1lb Ground beef 

1/2 cup minute rice 

1 sleeve of crackers/ Ritz or saltine crushed 

2, 8oz cans of tomato sauce - (1/2 a can into meat save the rest for the sauce)

1, 2 oz can of mushrooms or 2 oz chopped fresh mushrooms

1/4 c minced onions 

1 1/2 tsp salt 

1 tsp pepper 

1 Tbsp Worcestershire 

2 eggs 

1 Tbsp Melted butter 

2 Tbsp Lemon juice- for sauce 

2 Tbsp Sugar - for sauce 

Mix all ingredients into the meat - except the sugar and lemon juice and only use 1/2 can of tomato sauce. 

For the sauce mix the remaining tomato sauce with the lemon juice and sugar. I actually bought the and 8oz can and a large 15 oz can & made extra sauce. You just need to add enough sugar and lemon so it tastes sweet and citrusy. I did about 2 Tbsp of each. 

Core the cabbage and boil the head as the leaves steer to i peel help them off and set aside. You want them tender but not mush. 

Cut a couple out of the thick bottom it will help with rolling 

I like all the cabbage I  can get so I leave them. 

Roll your meat mix into a ball that fits nicely so you have enough space to roll the leaf in a little cabbage burrito ;) ticking in the sides first and then rolling over.

If I have extra small leaves that can’t be rolled I like to lift the rolls and set them in the leaf to add an extra layer of cabbage 

Pour or dollop the sauce over the top of each roll. 

Cover with foil 

Bake for 1hr 30min at 350°

Recipe Credit to my Great Grandma Jennie 1913- 2005