The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 20, 2008
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.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 29, 2008
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 18, 2008
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!
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 16, 2008
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.
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Cooking Level: Beginning

Living In: Berkley, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Mar. 8, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 29, 2007
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!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 6, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 5, 2007
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.
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Lu

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 14, 2007
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.
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Cooking Level: Intermediate

Home Town: Astoria, New York, USA
Living In: Valley Cottage, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 6, 2007
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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 21, 2007
Not bad. A little bland. If you add in some of the sauerkraut juices and some hot sauce before cooking----wammo! flavor!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 23, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: 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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Cooking Level: Expert

Living In: Chesterfield, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: 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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Photo by heart

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 28, 2006
Delicious! Much prefer these to cabbage rolls in tomato sauce. Even my picky 2 year old ate them!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 29, 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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Cooking Level: Intermediate

Home Town: Big Stone Gap, Virginia, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 10, 2003
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 3, 2003
FOR ALL YOU TOMATO SAUCE LOVERS, TRY USING V-8 JUICE INSTEAD. SUPER!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 23, 2003
I had not tried cabbage or grape leaf rolls in years and used this recipe as a refresher when I could not find mine. It is WONDERFUL!! Much better than I remember -- and the cabbage could have been fresher = still delicious! Changes: I cooked them in small aluminum "loaf" shaped pan covered with foil to save on time = no harm and much easier. The stuffing is smooth: maybe to some would be bland but, of course, doctor if you must. I will definitely make it again.
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