Ukrainian Beet Green Cabbage Rolls Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 10, 2013
followed recipe and it was delicious! I will be making this again
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Reviewed: May 13, 2015
This rating is based on changes I made, so take it with a grain of salt. The changes I made were to use all bison instead of beef/pork, bouillon cube instead of chicken broth, and whole milk instead of cream. Bouillon cubes are generally saltier than broth. I should have reduced the salt in the meat mix, but I didn't, so mine came out too salty. Otherwise, it was pretty darn good and I'll make it again. Some things about the recipe that confused me: the leaves on bottom and top? The leaves are pretty small relative to the pan size and didn't seem to do anything? Was I missing something? It didn't say to cover the dish, so I didn't. However, the broth only covered the rolls half way, and the top half of the rolls were crispy and dry, with the bottom half boiled. Made the texture really odd. Next time, I'll cover it. I used the leaves off three beet roots. I am not sure how many leaves I had, but I doubt it was 36. Even with less leaves, I still ran out of filling and had to make more.
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