Classic Cabbage Rolls
Total TimePrep: 30 min. Cook: 1-1/2 hours
When you print the recipe it tells how much beef and sausage to use. Sorry! Or in the immortal words of Gilda Radner as Rozanne Rozannadanna, "Never mind!"
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Absolutely wonderful! Although, being Polish I definitely did not add the ketchup and Worcestershire sauce. generally the filling is very simple. Half portion of rice compared to the meat with onions, garlic and salt and pepper. As for the sauce, plain tomato sauce, about 4 cubed tomatoes, mixed in some water to make it liquidy, I personally like the sauce to be just a little watery with golombkis. Thank you for this recipe!! A lot of happy bellies in the household! ALSO! a good tip i received from my roommate, is to chop up the ends of the cabbage leafs and place them into the skillet for the rolls to sit on. this way they wont burn.
Good recipe that we enjoyed. I made a couple minor changes due to ingredients on hand: In place of stewed tomatoes, I used 1 can petite diced tomatoes and 1 can tomato sauce. We love garlic, so used 5 cloves. And to the rice meat mixture, I added 1 egg. I baked for 1 3/4 hours at 325 degrees in a small roaster pan with 1 small can of sauerkraut on the bottom to help keep the rolls from sticking and for flavor when serving. Placed the rolls on top of the kraut, and covered with the tomato mixture. It was very good, and I had left overs to freeze for a fast meal another day.
Good grief, so menu complainers! Take it for what it is, just a good recipe.. if you want to try it g for it, if not, don't. It's just one version and just happens to be the one out family loves. Sometimes we even add mushrooms ?? it's a great recipe!
Mary, She did not say these were your "authentic Hungarian" cabbage rolls.all regions of the world have a different version and name for them.Our Golbakis don't use your ingredients. So unless you actually made them it's not very cook friendly of you to knock the recipe and give it a bad review. Have you submitted your recipe?
I agree with Mary, this isn't a classic stuffed cabbage recipe. You need the rue(with tomato paste added), sauerkraut (ideally also whole pickled heads of cabbage), smoked bacon and smoked ribs, and off course Vegeta. Also, no Italian seasoning and sausage. My mom always added uncooked rice (not cooked)that was sautéed in some oil, till translucent. My mom always served it with mashed potatoes as that's what the kids preferred. She would have just liked plain boiled potatoes.
Mary, I make this all the time and do not use italian seasonings or italian sausage...But I would definitely love your recipe with sauerkraut, sounds yummy!! If your willing to share your recipe, please e-mail it to me [email protected] [email protected]
yuk im Hungarian and this is not authentic at all. Italien seasoning does NOT go in this recipe..where is the ham hock, the rue, the sauerkraut? smh
This has been a family favorite for many years. I mix tomato soup and tomato sauce instead for a creamier sauce to put over mashed potatoes. My family loves it.