Recipe by JRebel
"This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used."
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uncooked white rice
1 1/3 cups
1 large head
onion, finely chopped
1 1/2 pounds
salt and ground black pepper to taste
2 (8 ounce) cans
Good basic recipe for stuffed cabbage rolls. My grandmother was Hungarian, and she used ground pork and beef, but there is much less fat in these. The only change I made was to spread half a can of sauerkraut in the dish before adding the rolls, and spread the other half on top of the rolls. Add 1 cup of water to the dish, pour over the tomato sauce and sprinkle a teaspoon of caraway seeds over the top. Cover and bake for 1 hour 15 minutes. And there you have it! You have just changed Polish Cabbage Rolls into Hungarian Stuffed Cabbage! The sauerkraut makes all the difference in the world!
I loved it!
These turned out great for me, next time I'm going to do stewed tomatoes on top vs. the tomato sauce. The tomato sauce on top was just a little too strong for me. It would be good with a few ounces of tomato sauce in the rice filling too.
Pretty good; the straight tomato sauce from the can on top was not my favorite flavor, though. It needs more kick or zip or something.
Very good! Could maybe use just a tad more flavor but I thought its a great way to mix up the same old stuff we always make.
* Percent Daily Values are based on a 2,000 calorie diet.
Super Easy Polish Cabbage Rolls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 65
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