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.

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.

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.

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!

Excellent! I also used Cookie's technique for peeling the cabbage leaves. Plus I added paprika to the meat and tomato sauce for the final 90 minute cooking time prior to the last layer of kraut.

Thank you so much for posting this recipe. My husband loved it. I had some problem peeling the cabbage without breaking the leaves. However I saw one of the reviews(from "Cookies") and next time will definitely be much easier.

My boyfriend and I both really enjoyed the meat portion. I hate - repeat HATE - sauerkraut, so I chose to cook this in tomato soup instead (two cans condensed, mixed with enough water to cover all of the rolls). I'm not sure if I cooked the cabbage too long or not long enough, but we were kind of unimpressed with it. It was sort of slimy and tough at the same time... I don't know what happened there. I'd like to figure out this one issue though, because other than that, we both loved this!

I don't like cabbage rolls with the tomato flavor so I was happy to find this recipe. This was my first time making cabbage rolls but they came out great. The only thing I did different was to use ground turkey. I will definitely be making these again. Thanks.

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.

My family loved this recipe. The only thing I did different was use a german hamburger/pork blend from our local meat market. It has spices in it and it MADE the cabbage rolls. This recipe will certainly be a keeper!!

My hubby loved these. I cooked them in the crock pot. Put layer of sauerkrat on bottom and top of rolls added about 1/4 c water and cooked on low 7-8 hours. Served with mashed potatoes.

We make a similar recipe for the holidays but add 1 tsp of red petter to the meat and rice. We let it sit in the fridge for a day in the krout and then freeze. We reheat by frying in butter.

These rolls were pretty tasty. I made them for an octoberfest party and everyone seemed to like them. I added a little fresh dill to give it a little more flavor. I had a little trouble getting the inner leaves off in one piece. I will try to freeze them next time like someone else suggested.

This is a great recipe! Finally one without tomato sauce!! To add more flavour to the filling I included 2 tablespoons of paprika and an egg.

Not bad. A little bland. If you add in some of the sauerkraut juices and some hot sauce before cooking----wammo! flavor!

I have cooked Cabbage Rolls for yrs. Usually simmered in a Large Tin Of Tomato Juice with a bit of Sauerkraut. Also, I sometimes like to do half minced beef and minced pork. Or Minced veal is great too. Great Recipe Thanks for sharing.