I love stuffed cabbage when I've had it at weddings etc.;that is why I tried this recipe. I have to say it was a lot of work for a so-so result. I wished I had followed suggestions and comments. I will try again, but, I will add more tomato sauce (not soup), more seasoning (ie: fresh cracked pepper,some ground cayenne,(maybe some fennel seed)to the meat mixture. Will not use the diced tomatoes or tomato soup but instead use tomato sauce or crushed tomatoes and no water. To save this dinner from no one eating, I drained all the liquid (there was about 2 1/2 CUPS) into a large pot; sliced up some red potatoes, baby carrots and polish sausages. I boiled in the broth until potatoes and meat was done. After draining the liquid off cabbage rolls, I poured a can of tomato sauce over them and baked another 30 minutes until bubbly; was much better. We all don't like the same things, for sure, but I do appreciate the recipe so I have the basics to make my own. Thank you .

These are simply the best! I'm pregnant and got a craving for cabbage rolls, which I hadn't had since I was a young child. Because I like to use organic products where I can, I made a few changes to the recipe. My store doesn't carry an organic condensed tomato soup, or even a plain organic tomato soup, so I used an organic cream of tomato and reduced the water. I didn't have garlic salt, so I used fresh garlic and salt to taste. For more flavor, I also increased the amount of parsley. I ran out of cabbage leaves had extra meat mixture, so I crumbled it over top, before adding the other toppings. These were a huge hit with our family and also our last minute dinner guests. This is a new favorite recipe that I plan to make again and again.

I tried this recipe as a change from the regular way I made stuffed cabbage (polish piggies) I thought this recipe was great, my family loved it, it was even better the next day. Thank you Brenda

Excellent, adaptable recipe. Made 1/2 batch in 4 qt. slow-cooker - 8 hours on low. Layered 6 rolls and 1/2 the ingredients twice. Important - to maximize the flavor throughout, make sure all of the rolls are covered with liquid. Will try some thin-sliced kielbasa on each layer next time - not sure about the bacon's contribution.

This is very similar to a recipe I copied from the Chicago Tribune many years ago. It was the authentic stuffed cabbage a downtown Polish church made once a year to rave reviews. It adds 1-2tsp. of marjoram (wonderful), 2 garlic cloves instead of the garlic salt and a teaspoon of caraway seeds on top of the rolls before the sauerkraut. I think I just use 28oz of pureed canned tomatoes. I also put extra cabbage leaves on the top to protect the sauce and then discard them. Best thing, it improves with age. Just gets better and better!!! Fry up a little bit of the meat mixture and see if it is to your liking. You can then adjust seasonings to suit yourself.God Bless Grandmothers!

This is simply the best stuffed cabbage I have ever had. I made this taking a big risk because I have 4 young kids and I know they're not huge fans of cabbage but I myself love it and wanted to try making this recipe myself. Anyways it was a huge hit they gobbled it down. I found this recipe to be fairly simple. Instead of boiling a full head of cabbage all together I seperated each leaf carefully and put in boiling water and they were done fast. I also fried the bacon up first and then sauted onions and garlic in the bacon fat and then drained before adding to the meat mix, I did also add a little worcestershire sauce for my own personal taste, and I didn't need to add the water. There was plenty of liquid before and after cooking. Also used white rice as I didn't have any brown. I was a little worried if I should cover this while baking in the oven but since it didn't mention in the directions I didn't and it cooked well. Love this dish!

How does one make the best better? Try using ground veal instead of beef -- or in addition to beef. My kids won't eat the cabbage or the sauerkraut, so I make them "porcupine patties" with the meat mixture on the bottom layer. I can imagine what they tell their classmates at school about what I serve...

I love this recipe! My grandmother was German and she always used sauerkraut in hers. I use white rice like she did and tomato juice and it's great I don't use the parsley or the bacon but the little bit of sugar cuts the acid from the tomato. I use a small knife to shave down the cabbage rib and thin it so it's easy to roll without losing any of the leaf as it seems harder to find big cabbage heads lately. I'm going to try freezing the head one of these days to see if it works as good as boiling. Cabbage rolls can be done in the crock pot or simmered in a big pot on the stove (with enough liquid) as I do as everyone likes the juice. I just layer the sauerkraut leftover cut up cabbage and rolls in a big stock pot and depending on if you double or triple the recipe 1 or 2 big cans of tomato juice. I just simmer it for hours till tender as I usually have to increase the recipe by three or four once I make the mistake of mentioning I'm making it. I hate to see people beg...lol

This was the best stuffed cabbage I've ever had. Even better than my grandmother's! I've never had it with sauerkraut and bacon before but from now on this is how I'm going to make it. There are only two of us but I made the whole recipe anyhow and froze the extras for another day. I followed the recipe exactly except for one thing; I didn't use all three cups of water. I used about half that amout instead. I haven't had these for a couple of years and the smell they made when cooking brought back so many memories. Thank you so much for this great recipe.

This is the way my Mom made stuffed cabbage with the saurerkraut--Delicious!!, although minus the pork, parsley and bacon--Kelly, thank you for posting this recipe!

I haven't tried this, But this is the same way I make mine and have for 50 yrs. I put the kraut on the bottom, rolls on kraut and pour can of diced tomatoes on this...cover and simmer on stove top for 45 min.

We love these! I made them on top of the stove in a large dutch oven, skipping the bacon, but placing some thinly sliced onion on top of the sauerkraut. I also add a tsp of ground cloves, some brown sugar, worcheshire sauce, garlic powder and a little pepper to the sauce mixture. I mix raw rice into the meat mixture, with a little finely minced onion and bell pepper, some garlic powder and grill seasoning. They do freeze wonderfully, and the leftovers are great!

Great recipe, easy and delicious. I do add more tomato soup, because I like it saucy!!! Family says it's as good as Aunt Helens. And that is a GREAT compliment.

THE BEST AND ONLY RECIPE YOU WILL NEED FOR A COLD DAY FIX!!!I have been making this now for over 5 years. And every time I make it their father wants to eat half the batch himself,with roots in the pa dutch. I am vietnamese and it reminds me of a stew/soup we make. only changes to the recipe, to retain bacon crispiness is to add the sugar/ soup and water first before putting the bacon on top. Another is using the entire pack of bacon, cover lightly if it begins to burn. I use two 13x9 diposable foil pans from the dollar store, triple wrap in foil for freshness and in a month reheat for a full day's worth of working in about an hour in the oven from frozen state on low. warning put leftovers away quickly or else it will be picked at until there's only a half serving that you'll feel guilty for wrapping so you'll stuff yourself some more instead of the cabbage.