I love this recipe! My grandmother was German and she always used sauerkraut in hers. I use white rice like she did and tomato juice and it's great I don't use the parsley or the bacon but the little bit of sugar cuts the acid from the tomato. I use a small knife to shave down the cabbage rib and thin it so it's easy to roll without losing any of the leaf as it seems harder to find big cabbage heads lately. I'm going to try freezing the head one of these days to see if it works as good as boiling. Cabbage rolls can be done in the crock pot or simmered in a big pot on the stove (with enough liquid) as I do as everyone likes the juice. I just layer the sauerkraut leftover cut up cabbage and rolls in a big stock pot and depending on if you double or triple the recipe 1 or 2 big cans of tomato juice. I just simmer it for hours till tender as I usually have to increase the recipe by three or four once I make the mistake of mentioning I'm making it. I hate to see people beg...lol
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