"These cabbage rolls are what my mother used to make without tomato sauce. Serve with sour cream." — Jennifer
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lean ground beef
onion, finely chopped
uncooked white rice
salt to taste
ground black pepper to taste
1 large head
1 (32 ounce) jar
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.
This one just didn't do it for me. They were soggy and taste like hamburger that had been cooked in boiling water.
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.
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.
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.
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!
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.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Cabbage Rolls III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 319
** Calories from Fat: 196
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