I cut back on the salt, substituted garlic salt for plain salt and was liberal with the black pepper. The savoy cabbage was awesome to work with, much easier than ordinary cabbage. To make the rolls even, pull off all the leaves, then arrange them so one small leaf is nested inside a larger leaf, and use a small cookie/ice cream scoop to portion the meat. Wrap tightly like mini burritos. I couldn't decide between broth or tomato juice, so I mixed a small can of tomato paste into the broth and loved that flavorful variation, although it was still a bit soupy, so next time I will cut back on the broth. I didn't make the sour cream reduction sauce. Instead, I offered up a bowl of homemade yogurt and chopped chives or dill for the guests to spoon onto their own plates. My "meat-and-potatoes-only" guy ate seconds and thirds. I liked the light, fresh texture of the pork, without all the usual rice filler. Thanks so much for this recipe. I will be making this on many a cold winter night to come...
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I cut back on the salt, substituted garlic salt for plain salt and was liberal with the black...
