Reviewed: Nov. 5, 2009

SO delicious!! I added some mint flakes (that's the secret!) and some garlic poweder. Only used 2lbs turkey sausage(no beef) and I couldn't have asked for it to be better. Will ABSOLUTELY make this again.

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rshibiya

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Reviewed: Nov. 2, 2009

Delicious! I added some garlic and paprika to the meat mixture as other reviewers suggested. I only had red cabbage, which was much more difficult to work with and didn't roll as nicely, but it tasted great once it was all done! The red cabbage made it pink - a beautiful side dish with mashed potatoes and bratworst. I served it to my Dutch boyfriend and his family and it passed the test!

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Alyson

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Reviewed: Oct. 30, 2009

I have always loved cabbage rolls and didn't know how awesome they could be without the tomato sauce, of which I was never terribly fond. These were amazing! I will cut the recipe in half, though, as we were eating them for weeks afterwards! I basically followed the recipe exactly. My fussy, cabbage-hating boyfriend loved them, as did my Polish-German grandmother, who is very particular about her cabbage rolls. I will be making these again!

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klipgirl

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Reviewed: Oct. 15, 2009

Very good recipe.

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cher6555

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Reviewed: Aug. 28, 2009

This is EXACTLY the recipe my grandmother (of German decent) uses for her cabbage rolls or at least they taste exactly like the ones she makes. Out of her 7 grandchildren, I'm the only one that eats these. Thank you for posting! Brought me home.

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JDCornell

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Reviewed: Aug. 26, 2009

I loved this recipe but only after I made a few changes. I used brown rice instead of white and added extra garlic salt.Then I could not get my head around the no tomato sauce.So I made a tomato soup in case my kids did not like this . Basically I took a can campbells tomato soup and added a cup of milk and a generous pat of butter and 1/2 tsp of garlic and and tsp of italian seasonings with salt and and pepper to taste. And then simmered soup on the stove.When the cabbage rolls were done my kids said ehh . But after we poured the tomato soup with a piece of american cheese melted in the soup over the rolls they loved it. Then we took the leftover rolls and saurkraut and soup put them in a bowl it made in excellent soup the next day.

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JUSTMERAM

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Reviewed: Aug. 26, 2009

I was just not diggin this recipe. I don't know what I did wrong...I just think that this is a good base recipe. My husband enjoyed it but wants me to play around with it. So I will try this again once more and play with it and then I will let you know what I did! Maybe even change my rating!

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JULY2501

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Aug. 18, 2009

these were very good my husband and i have been looking for a recipe that was similar to a friend that catered our wedding ....these are close i added garlic and seasoning salt tho and also no krout for me i just dont care for it...and i put v8 juice all over it cause i like it with the sauce.....ty for the recipe excellent.....

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matykada

Cooking Level: Expert

Living In: Jacksonville, North Carolina, USA

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Reviewed: Aug. 7, 2009

excellent! Almost 5 stars for me &n my husband- will def make again.

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Lainie

Cooking Level: Intermediate

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Reviewed: Aug. 7, 2009

this is a very good recipe. I like to use stewed tomatoes and saurkraut, gives it a very good flavor

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Bubs88

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Reviewed: Jul. 21, 2009

bf made this the other night. I don't like cabbage rolls so I didn't try them. He said the only thing he didn't like was putting in the rice uncooked--he said he'd "I never liked that when my grandmother did it so I should've known". He used tomato sauce instead of saurkraut; I don't know why he didn't although I don't think we had any in the house and I think he's used to cabbage rolls with tomato sauce. Thanks for the recipe--used up some of our cabbage!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Apr. 28, 2009

I did as another reviewer recommended and cooked in tomato juice and added tomato sauce, but I still found this recipe to be bland.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Mar. 26, 2009

A very good recipe! I used others' suggestions for the tomato sauce and juice, garlic cloves, paprika, and freezing the cabbage (a very good idea, by the way). I also decided to add diced portabella mushrooms to the meat, and instead of the white rice, I used a brown/wild rice mix, which I cooked for 15-20 min in low-sodium chicken broth. All in all, VERY delicious! My only regret is that I didn't have sauerkraut on hand. Next time, I'll try it!

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americanuk

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Reviewed: Feb. 11, 2009

Thank you, thank you, thank you! This is the recipe that my grandma and mom used. Much better than the ones covered in tomato sauce.

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TBAXTER

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Reviewed: Dec. 31, 2008

I have made these this way for 30 yrs. I use a recipe from my mother-in-law. I use crumbled bacon and some diced ham instead of sausage. And I alwaysmake a whole roaster full. I bake them for 4 hrs at 300. These are my husband's favorite!

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peachymom

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

My grandmother always made these for New Year's. she only used fresh unseasoned pork sausage, 1/4 cup rice per pound of meat, and no onions. then she would make little logs using 1/4 cup meat, (pigs as she called them) and then roll them in a sour head blanket(cabbage soaked in a brine). she layered sauerkraut, sliced onion, then a layer of pigs. Layering them til all the pigs were in the electric roaster pan, cover them with additional sauerkraut and cook them all day long on 325 degrees. then just before midnight we all had a plate of pigs and kraut over mashed potatoes.

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LadyRattrap

Cooking Level: Expert

Living In: Alliance, Ohio, USA

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Reviewed: Nov. 23, 2008

I think uncooked rice is too risky because it may not soften completely. I semi-steam the rice in beef broth until al dente, cool, and then add to a three meat mixture. When semi-cooked, the rice still absorbs meat juices/flavors but dies not add any undesireable textures.

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ga'chong

Living In: Sinajana, Sinajana, Guam

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Reviewed: Nov. 23, 2008

Meat mixture was very good. The rice wouldn't cook. I'm not sure why after 2 plus baking it wouldn't cook. Next time I think I will cook rice first.

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karen213

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Reviewed: Sep. 17, 2008

My mom used to make these growing up and I hated the cabbage. This was my first attempt at making them and they turned out pretty good. I scaled this recipe to 6 servings and used ground turkey in place of the ground sausage. In place of the water I covered my cabbage rolls with a large can of tomato sauce and baked in the oven on 350 for 2 hours.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 11, 2008

Really Really Good! I had a hard time separating the cabbage leaves, so I just put the meat mixture over the cabbage, covered it with tomato sauce and diced tomatoes ..... and actually ...... I seasoned the meat with garlic pepper ........... it was awesome!

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KATHY5048

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Charleston, South Carolina, USA

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Cabbage Rolls III

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