I make a version of this, but this recipe is in totally the wrong proportions. In my version I use a 10 oz. jar of apricot preserves, 2 oz. horseradish (not the creamy kind), 1 tsp. ground dry mustard, & 2 tsp. ground black pepper. Mix together and pour over an 8 oz. block of cream cheese.

Reviewed On: Oct. 20, 2009

Very easy reipe to adjust to be more authentic. One, absolute must is to sub at least half of the ground beef for ground pork. Two, if more liquid is needed, use beef stock rather than additional tomato sauce. Three, prepare double tomato sauce for extra to be served on the side or with leftover (if there is any). Four, prepare sour cream sauce (white sauce) for over the top when served: one part full fat sour cream, one part canned tomato sauce, one part sweet hungarian paprika. Thin slightly with beef stock if necessary, add salt and preferrably white pepper to taste. Sometimes I like to use smoked paprika in this sauce if I have it. This white sauce really makes the recipe for me, and it doesn't have to be heated, just mix and serve in a gravy boat. Also I don't use a crockpot (you want it dry enough after baking that it will hold its shape on its own-- then add more sauce on your plate) for this, I like to bake in a 350 degree oven in a 9x13 dish (as many rolls as will fit per dish, every head of cabbage is different, and since this recipe is so time-consuming I make alot when I make it) for 1 hour and a half. Oh yeah, one other thing is I agree to reduce the brown sugar just slightly in this version (and get plain tomato sauce, not the seasoned variety otherwise it ends up tasting like spaghetti sauce). Enjoy! I hope this helps.

Reviewed On: Jul. 6, 2009