This gluten/dairy free recipe for cabbage rolls was inspired by my Granny’s recipe. She added it to the firehouse ladies auxiliary cookbook. My Pap-Pap was a volunteer fireman back then and I can remember some pretty funny pranks he would pull on us. Not appropriate to share on a food blog;)
As I made this, I thought about what she might have been like cooking in the kitchen. I lost her when I was in middle school. I do remember having a lot of dinner parties at her house as a child that I loved.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
- BOIL 1 medium whole head of green cabbage until leaves are tender, remove, and cool.
- GENTLY tear whole leaves off the cabbage.
- MIX together; 1.25 pounds ground bison, 1/4 cup brown rice, 3 tbsp. tomato juice, 1 tbsp. juice from sauerkraut, 1/2 chopped onion, 1 heaping tsp. local honey, 1 tbsp. garlic powder, 1 & 1/2 tbsp. rubbed sage, a heavy tsp. crushed fennel seeds, 1 tsp. ground cinnamon, and S/P.
- PLACE a little of the tomato juice and sauerkraut onto the bottom of a slow cooker.
- FORM mixture into balls that are sized according to the size of cabbage leaves. Wrap balls with the leaves like little burritos and place into slow cooker.
- PLACE any extra cabbage leaves over the rolls.
- POUR the rest of the 32 fl. oz. jar of tomato juice and 25 fl. oz. sauerkraut over mixture.
- SPRINKLE 1 tsp. garlic powder and S/P over top.
- COOK on low for 8-10 hours or high for 4-6 hours in your slow cooker.
These are the ingredients I used…
Oops, I forgot to add the cinnamon to that photo;)
I use the 1.25 ground bison because that’s how it comes at Costco. I will definitely use more meat/double the recipe next time I make this!
Grateful Day – Grateful for Granny passing down such a juicy and uniquely flavorful recipe.
Have you ever had cabbage rolls made with sauerkraut?
Thank you for listening!