Watching my Slovak Grandmother for years, I have to say that although this recipe is similar to that which many people make, it wasn't according to her, authentic. She would add a clove of grushed garlic into the meat mixture which would be 1/2 pound ground pork and 1/2 pound ground meat. Instead of condensed tomato soup for the sauce, lay the cabbage rolls on a bed of drained (not rinsed) sauerkraut. Cover with tomato puree, add two small pieces of kielbassi to the pot and cook until the rolls reach an internal termperature of at least 165 degrees F. She has since passed on, however, the taste of her Stuffed Cabbages, live on in this recipe.
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Watching my Slovak Grandmother for years, I have to say that although this recipe is similar...