Reviewed: Feb. 29, 2012

keep in mind that this recipe yields 60 rolls!! When I'm making them for a small group, I usually half the recipe. The only thing I ever change in this recipe is the meat mix - I use ground pork and ground beef. I also serve mine with sour cream on the side. The kids love it!

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Reviewer:

mrjcbk

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Milton, Ontario, Canada

Reviewed: Dec. 29, 2011

Leave out the venison/beef and pork and increase rice abit. I could eat these 24/7 and never tire of them. Top with sour cream and a sprinkling of chopped up salt pork and I am whisked back to memories of Baba's meals. Add some borscht and we are all set. I have never visited my familiy's homeland, the Ukraine, but imagine eating Holupchi over there when I prepare these!

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Reviewer:

scampi

Reviewed: Aug. 29, 2010

My husband is from Russia. I made this as a surprise and he LOVED it! He said it tasted just like back home. I really liked it too. I followed other comments so I added a little more seasoning to the mix. Thanks for sharing this recipe.

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Reviewer:

majose

Reviewed: Mar. 14, 2010

A great starter recipe. I used 1.5 pounds of ground beef and 1 pound of ground pork. Since I reduced the portion of meat, I also reduced the amount of rice to 1.5cups. To perk up the flavor I used 4 cloves of garlic. I also seasoned the meat well when cooking, with onion powder, garlic powder, a pinch of celery seed, salt and pepper. To the meat/rice mixture I included a few splashes of V8 (until moistened). To the tomatoes I substituted the chicken broth for water in which the cabbage was cooked in. I also added approximately a cup of V8 to the tomato sauce. I only made one pan and it cooked perfectly in 1.5 hours. Served with sour cream and it made a delightful meal with plenty of left overs.

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Reviewer:

Tn44magnum

Reviewed: Jan. 26, 2010

needs more seasoning.

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Reviewer:

jenn29love

Reviewed: Oct. 29, 2009

My mother-in-law from Poland and I have watched and learned how to make it. Only changes I do are - I use 60% ground beef to 40% ground pork. Basically like what some would use for a meat loaf mixture. Also I brown a chopped onion with about 4-6 slices of bacon and add to the meat/rice mixture. When you boil the cabbage leaves, save the water that it is cooked in and use instead of chicken broth. My mother in law insists on this step! Great to make a day ahead of company and reheat, the flavors are even better :)

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Reviewer:

audrey81

Reviewed: Aug. 18, 2009

I will definitely be making this again!!! Because some of the other reviewers said it came out bland, I did add some spices to the meat mixture as well as the can of V8 others suggested. I put in Basil, Rosemary and a little extra dill weed. I also omitted the extra 1 1/2 pounds ground beef and was able to squeeze it all in one pan. I didn’t have veal and didn’t want to completely overwhelm the pork flavor with too much beef. My husband loved the way it came out. I was looking for a Sarmale recipe because he is from Romania but this came pretty close. The cabbage just isn’t as salty as Sarmale but the meat was delicious. oh, one more thing! I would recommend serving with a dollop of sour cream. It really adds to the flavor.

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Reviewer:

Mrs. Keenan

Cooking Level: Intermediate

Reviewed: Feb. 23, 2009

I made these for dinner and found them to be bland. They also didn't have enough sauce for my taste.

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Reviewer:

Petey

Cooking Level: Intermediate

Reviewed: Dec. 29, 2008

Exactly the way my mother makes it. Like the above reviewer,I also add V-8 juice, it really makes a difference!

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Reviewer:

KSouth

Cooking Level: Expert

Home Town: Leavenworth, Kansas, USA

Living In: West Plains, Missouri, USA

Reviewed: Oct. 17, 2007

This was a big dissapointment. i didn't have any venison, but used sausage and beef. everything else was the same. it was the blandest, most flavorless thing i've ever had in my life. it's like all the flavors canceled each other out. never again!

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