The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 24, 2009
A keeper! Used ground turkey instead of ground pork only because the grocery store was out of ground pork. Eliminated sugar and bacon and followed the rest of the recipe as directed. Excellent and will make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 24, 2009
I'm making this today. My family has made these for years, we call them HALUPKI. My mom doesn't add bacon, but I"m looking forward to seeing how that changes it. Also, we just use crushed tomatoes instead of soup and white rice. Everyone I've ever made them for loves them! Yes, this makes a LOT, but I alway freeze 1/2 for later. YUMMMMY on a cold day!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Aug. 31, 2009
(Golabki) My family have been making stuffed cabbage for many years. We wash the sauerkraut before adding to layers and also we cook the bacon with diced onions slightly before adding to the layers/a little bacon grease doesn't harm anyone. Instead of tomato soup we use crush tomatoes for the recipe. Great/ Dee from NJ
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 20, 2009
This is a great recipe with a few adjustments. I used 2 cans of tom.soup and one 16 oz can of tom. sauce and no water. I omitted the sauerkraut but added 1 tablespoon of cidar vinegar to balance out the 1 tablespoon of sugar. I used both beef and pork because I think it gives it more flavor and I added onion powder and hungarian paprika. These were very tasty although the cabbage could have been a bit more cooked, so next time I will increase the time to 1 hr 40 min. I also covered the dish for the first hour then uncovered it for the last 1/2 hour. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 6, 2009
This is a GREAT recipe. My ex-mother-inlaw used to make them this way. I never really had the recipe though. As an FYI to anyone who thinks this is too much work, you can make whats called Lazy Piggies by adding 2 eggs to meat mixture and roll into large porcupine balls, then lay some raw cabbage leafs on bottom of roaster, then porcupine balls then the rest of the cut up cabbage and place on top of meatballs. Next add the sauerkraut, sugar and bacon. Pour the sauce on top, cover and bake 2-3 hrs or until cabbage is tender. To fix a watery sauce, I just add more soup. This is great when you don't have a lot of time to roll the piggies. Thanks for the recipe Kelly.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 21, 2009
This is the best stuffed cabbage I have ever had. I have a friend whose family is from Poland, and in my opinion their recipe doesn't touch this one!!! absolutely delicious, I only added more bacon (you can never have too much bacon)...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Apr. 16, 2009
This recipe makes my honey very happy. His "mmmm!" engine starts purring as soon as he sees the cabbage on the counter, and keeps going till he eats the last bite. This dish is quite a bit of work, but it makes such a quantity that it takes care of four meals.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 27, 2009
I thought this was a good recipe that froze well. The taste is very European so it may be an acquired taste. I made this for a family from Romania and they loved it...could not stop eating it. I will keep the recipe in my recipe box, but probably won't be making it for my family again in the near future.
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Cooking Level: Intermediate

Home Town: Okinawa, Okinawa, Japan
Living In: U S A F Academy, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 13, 2009
An excellent recipe with authentic taste. It leaves the house smelling wonderful as it cooks. I do reduce the amount of water that is called for, however. When I make these I usually freeze half since there are only two of us. They still taste great, even after being frozen.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 1, 2009
This my 'go to' recipe for stuffed cabbage. I recently made a double batch the day before I planned to serve it. I refrigerated it uncooked overnight and the flavors really melded into a super tasty dish. The only thing I tinkered with was substituting cut up kielbasa for the bacon. This recipe is just outstanding.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 25, 2009
fantastic! I did use base pasta sauce instead of tomato soup. But holy cow we ate this almost completely gone and there were only 5 of us. One of them being a 2 year old who gobdled up a complete roll saying num num num the whole time. And my mother who does not like cooked cabbage and she ate 3 rolls. I served them over white rice. Thanks for the great recipe.
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Cooking Level: Expert

Home Town: Noble, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 25, 2009
This is a great recipe. I've had stuffed cabbage before but never with sauerkraut. This recipe is a keeper. I made the recipe just as called out.
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Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 6, 2009
Wonderful recipe! I used ground turkey as a substitute for the beef/pork for a healthier alternative and it turned out great. The soup mixed in with the ground turkey keeps it very moist and adds great flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 3, 2009
I decided to make stuffed cabbage and out of curiosity looked up how other people make it. I discovered this recipe and it is similar to the recipe that I make handed down from my slovak/"ruthenian" grandmother (Helen). The only difference is, the diced tomatos are substitued by tomato sauce, and bacon with kielbasa. I've' tried bacon and diced tomatos,(out of necessity) but prefer my grandmother's way. I like to cook this in oven at 350 and cover for the first hour then uncover the last 1/2 hour. So, I guess I'm stickin with my original recipe.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jan. 1, 2009
Good recipe! I had a similar recipe and couldn't find it. This one is almost exact,except you line your pan with 1/2 sauerkraut and place the "rolls" on top, and place remaining "kraut" on top of rolls, then cover with tomato sauce/soup and add bacon on top. I make this dish for family reunions,work parties etc, and am always asked for the recipe! And my family makes sure I am bringing this for gatherings!
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Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA
Living In: Brusly, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 16, 2008
Just like Granny used to make! I loved this recipe. I used sliced kielbasi instead of bacon because that's the way my Grandma always did it. I'm not very good at rolling the cabbage though. I had a ton of leftover meat and ended up making meatballs out of it and made extra sauce to cover and bake them in the oven. My boys love the meat more than the cabbage anyway, so it worked out perfect for us!
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Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
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Reviewed: Nov. 3, 2008
This was really yummy! I followed the recipes exactly except I didn't cook the rice prior to adding it. I think next time I will try to make this a little spicier.
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Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 27, 2008
I never made stuffed cabbage before, this recipe was my first try and it was easy and delicious. I omitted the sugar and the bacon-and didn't miss them. My husband said they tasted like his grandmother's stuffed cabbage! Excellent!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 5, 2008
I have given this recipe a 5 already, they are cooking in my crockpots and I haven't tasted them yet but already know they are going to be delicious. I have been making a similar recipe for years, but this one sounded so good I just had to give it a try. I will be back later to tell everyone if it meets my expectations. I used the water I boiled the cabbage in for the sauce mixture and am cooking them in my crockpots. Other than that I made no changes to the recipe. OMG it smells delicious. Be back later. I threw away my old recipe which was good, but this one surpassed all expectations. I will always make them this way from now on.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 18, 2008
Awesome recipe-- I hadn't ever had halupki made with sauerkraut, and it was good. Thanks for the recipe Also- I just used tomato sauce and crushed tomatoes, didnt have ground pork, nor parsley. It came out good, and was even better the next day. I also wished I had more cabbage leaves, as I ran out.
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Cooking Level: Intermediate

Home Town: Owego, New York, USA
Living In: Groveland, Florida, USA

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