Reviewed: Apr. 8, 2012

These were so good! As other reviewers suggested, I used beef broth instead of water for both the mix and to almost cover the rolls with. This added tons of flavour. I loved the density of the filling with all the meat. It's important to use the sausage or ground pork as well as the beef!

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Reviewer:

icklemiss

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 7, 2012

We and company liked this dish, just really preferred my other recipe, had high hopes for the sauerkraut as we all like it....just didn't come together for us.

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Reviewer:

3669c

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Reviewed: Feb. 24, 2012

I have tried several cabbage roll recipes – all using tomato sauce, and we have never been quite impressed, which is odd as we all like all the ingredients. So this recipe was our last try at the cabbage rolls and it was a hit! My husband and my 5 & 6 year old boys ate them up, they were also enjoyed them the next day for lunch. We have made these twice now and are making them tonight.

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Reviewer:

Julie

Cooking Level: Expert

Living In: Lafayette, Indiana, USA

Reviewed: Jan. 23, 2012

Delicious! I did substitute the sauerkraut for a large can of tomato soup because I was afraid my kids wouldn't eat it otherwise. Turned out very good and my kids really liked it! Will definitely make again!

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Reviewer:

AFWifeMomNurseAmy

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Raeford, North Carolina, USA

Reviewed: Nov. 28, 2011

These were very good. Not at all like my Polish Mother-in-law's but hubby still liked them. Love the sauerkraut.

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Reviewer:

cclovesfood

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Nov. 16, 2011

I made this today and it was fabulous even with my mistakes/customizatlon. I used 1lb ground beef and 2 cups of cooked rice I seasoned the rice with bouillion,black pepper,red pepper flakes and onion powder than cooked it til 1/2 done then mixed the rice and (here is my mistake) i cooked the ground beef and onion. I layered a few cabbage leaves and 1/3 of my jar of saurkraut [rinsed well]. then added a small can of spagetti sauce and about 1/2 cup liquid from the saurkraut and cooked on high in my slow cooker for 2 hours then another 2 hours on low. It was Great!!!!!!, even my kids who dont care for cabbage and loath saurkraut asked for seconds!!! I cant wait for hubby to get home and try it.

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Reviewer:

Geraldine

Home Town: Chicago, Illinois, USA

Reviewed: Oct. 11, 2011

This was my first time both making and eating cabbage rolls and they did not disappoint! After reading other reviews, and taking my own personal tastes into account, I did tweak the recipe just a bit. I added 1/2 teaspoon each of granulated garlic, paprika and onion powder as well as a spoonful of horseradish. I was also worried that the rice might not cook all the way, or at least to my liking, so I par-cooked it in some beef broth first. I didn't think I liked sauerkraut and was worried that it might have an overwhelming flavor, so I used a can of condensed tomato soup mixed with the water that I poured over the cabbage rolls. Overall, I thought that was a really great recipe and I'd definitely make it again.

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Reviewer:

Holly

Cooking Level: Intermediate

Reviewed: Sep. 18, 2011

I love this! One of my favorites with some mashed potatoes and corn!

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Reviewer:

Kristin

Reviewed: Sep. 5, 2011

Delicious! I do these in the crock pot. No need to add any water to the pot, juice from sauerkraut is enough. I do them on low for about 6 hours.

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Reviewer:

K. Pagel

Reviewed: May 26, 2011

Absolutely delicious! I didn't alter the recipe and it was a big hit. My six-year old son also liked it. Now, that's high praise! I actually didn't like sauerkraut until I tried this recipe - and that is not an exaggeration. My husband loves sauerkraut, so now we have a sauerkraut dish we can enjoy together.

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