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

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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

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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

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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

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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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