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Cabbage Rolls III
SUBMITTED BY:
Jennifer
PHOTO BY:
GodivaGirl
"These cabbage rolls are what my mother used to make without tomato sauce. Serve with sour cream."
RECIPE RATING:
Read Reviews
(25)
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PREP TIME
20 Min
COOK TIME
1 Hr 30 Min
READY IN
1 Hr 50 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound lean ground beef
1 pound ground sausage
1 onion, finely chopped
3/4 cup uncooked white rice
1 cup water
salt to taste
ground black pepper to taste
1 large head cabbage
1 (32 ounce) jar sauerkraut
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DIRECTIONS
In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.
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REVIEWS
Reviewed on Aug. 13, 2006 by heart
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heart
Aug. 13, 2006
OMG! I have never had cabbage rolls cooked in sauerkraut. I used my regular recipe which is very simular to this one with the exception that I add, diced peppers and a heaping tablespoon of horseradish to the filling. This gives it a nice little nip. I noticed that everyone cooks their cabbage. You dont need to do that. When you buy your cabbage make sure its clean then put it in a clean bag and tie it up and put in freezer for a few days. The night before you are going to make your rolls, take cabbage out of freezer, leave in bag and put in deep dish. It will thaw over night and the leaves will just fall off. I use to hate making rolls because having to cook the cabbage. Now I love making them even more. Hope this helps everyone out.
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63 users found this review helpful
OMG! I have never had cabbage rolls cooked in sauerkraut. I used my regular recipe which is...
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Reviewed on Aug. 30, 2003 by
Jennifer
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Jennifer
Aug. 30, 2003
I halved this recipe & only used ground beef, no sausage. I also cooked it in the crock pot. I put the sauerkraut in the pot first then layered the cabbage rolls on top. I poured a can of tomato sauce on top & added a little water. I cooked it on high for a couple hours, then turned it to low for about six more hours. It turned out great. I served it with mashed potatoes & we poured the sauce from the cabbage rolls over the potatoes. This is one of those comfort food recipes. Very good.
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24 users found this review helpful
I halved this recipe & only used ground beef, no sausage. I also cooked it in the crock pot. ...
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Reviewed on Jul. 11, 2003 by ALOVATO731
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ALOVATO731
Jul. 11, 2003
This is a great recipe! I have enjoyed a very similar recipe for as long as I can remember. We have this as an added dish every year at Thanksgiving. Most recipes call for you to cook the rolls in a tomato base. There is nothing like cooking them in saurkraut. I mean think about it, saurkraut is made from cabbage, they are a natural compliment. It is wonderful re-heated. They freeze really well.
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19 users found this review helpful
This is a great recipe! I have enjoyed a very similar recipe for as long as I can remember. We...
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Reviewed on Mar. 9, 2008 by
Cookies
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Cookies
Mar. 9, 2008
You can freeze the head of cabbage and as it thaws the leaves easily peel away, but I like to cut the core out and place the whole head into boiling water and one by one the leaves boil off, this makes it pliable to roll, and you will not have to use toothpicks to secure them. (Cut the thick stem out for better rolling) I also think if it's par-boiled it de-gases the cabbage. Do add a good quality 1-2 TSP of Hungarian Paprika to this, and 2 cloves of fresh garlic as well. I place them seam side down & I cover the rolls with tomato sauce then sauerkraut and instead of the water for the Cabbage Rolls to simmer in I use tomato juice. Ready in 2 hours! Serve with a dollop of sour cream!Excellent.
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16 users found this review helpful
You can freeze the head of cabbage and as it thaws the leaves easily peel away, but I like to...
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Reviewed on Jan. 17, 2004 by EVELYNNE
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EVELYNNE
Jan. 17, 2004
I made this recipe a few weeks ago on a Sunday. The only things I did differently was use tomato sauce and cook the cabbage rolls in a slow cooker for about 6 hours. They turned out EXCELLENT and tasted EXACTLY like the ones my dear grandmother used to make (who passed on before handing down the recipe). Thanks so much for this one - it was perfect!
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14 users found this review helpful
I made this recipe a few weeks ago on a Sunday. The only things I did differently was use...
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Reviewed on Feb. 4, 2004 by
JUSTJEN33
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JUSTJEN33
Feb. 4, 2004
This is a great recipe. A little time consuming but worth the wait! I added Tomatoe sauce & poured over the cabbage rolls. I remember this recipe years ago called Golumki's
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11 users found this review helpful
This is a great recipe. A little time consuming but worth the wait! I added Tomatoe sauce &...
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Reviewed on Nov. 5, 2003 by EM4BERN
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EM4BERN
Nov. 5, 2003
FOR ALL YOU TOMATO SAUCE LOVERS, TRY USING V-8 JUICE INSTEAD. SUPER!!
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8 users found this review helpful
FOR ALL YOU TOMATO SAUCE LOVERS, TRY USING V-8 JUICE INSTEAD. SUPER!!
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Reviewed on Jul. 11, 2003 by KNITEQLTR
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KNITEQLTR
Jul. 11, 2003
My polish grandmother would never put tomato sauce on golabki and she passed without ever passing on the recipe it was all in her head. this is the closet I have come to finding one that tasted like hers. Everyone seems to want to pour on tomatos!!! Good in the crock pot ,too.
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8 users found this review helpful
My polish grandmother would never put tomato sauce on golabki and she passed without ever...
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Reviewed on Oct. 31, 2006 by
JENUS
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JENUS
Oct. 31, 2006
I have never made my own cabbage rolls before and these tasted just like I imagined them to taste. I used only ground beef because I did not have the other. It still turned out great. I had some trouble with the cabbage leaves and would suggest to freeze the head of cabbage first as other people suggested.
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6 users found this review helpful
I have never made my own cabbage rolls before and these tasted just like I imagined them to...
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Reviewed on Nov. 27, 2004 by
ROOKIE COOKIE
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ROOKIE COOKIE
Nov. 27, 2004
This one just didn't do it for me. They were soggy and taste like hamburger that had been cooked in boiling water.
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6 users found this review helpful
This one just didn't do it for me. They were soggy and taste like hamburger that had been...
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