Cooking For A Crowd -
Large Sized Recipes
Cabbage Rolls Recipe
Recipes for Quantity Cooking
8 lbs. ground beef
8 lbs. ground pork
5 lbs. onions, finely diced
8-10 heads cabbage plus one extra
8 tbsp. salt
8 tsp. pepper
2 tsp. paprika
garlic to taste (optional)
12 cups uncooked rice, washed and drained
oil to sauté onions
6-8 cans tomato juice (48 oz. each) or use part spaghetti sauce (big
In large pot of boiling water place cored cabbages 2 at a time and
cook until cabbage separates from head and is bendable. Add a little
vinegar to the water to help hold the cabbage together. When all the
usable leaves are removed, cut off thick center vein.
Save all extra cabbage leaves and use extra cabbage to place in
bottom of roaster to prevent burning.
Sauté onion in small amount of oil
In large deep pan (roaster size) combine ground pork, ground beef,
rice, salt, pepper, paprika and onions.
Mix together thoroughly. Place approximately 1 tablespoon filling on
each cabbage leaf. Roll up into little bundles.
Chop leftover cabbage and layer in bottom of roaster, then add
Don't crowd rolls. Alternate layers and then top with a cabbage
layer. Slowly pour tomato juice to just cover cabbage rolls. Bake at
325° until cabbage and filling is soft, 4 to 6 hours.
Makes about 250 rolls
NOTE: These can be frozen in smaller packages for future use. Spoon
some sauce over rolls for freezing.
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