Do You Cook the Ground Beef Before Making Cabbage Rolls Before Putting in Crockpot
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02/x/2007
This is your basic recipe for stuffed cabbage that always brings me compliments. I bake this recipe in the oven rather than cooking it stove acme. I line my pan with the larger cabbage leaves. I too embrace the cabbage rolls wtih additional leaves. This way the actual cabbage rolls stay moist and don't get burned. I practise parboil my cabbage, cutting a few leaves off at a time as they melt. I do add together 1/2 to 3/4 cup love apple juice to the meat. This is something my Polish mother ever did. I practise make a different sauce. Afterwards all the work of making homemade stuffed cabbage rolls, I notice it hard to pour tomato soup on pinnacle. For 1 pound of meat, I mix an 8oz. can of tomato sauce, 1 Tablespoon brownish saccharide, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. I mix well and pour over cabbage rolls. Sometimes I double the sauce if I want a lot actress. I oft serve these with noodles, so information technology is prissy to have plenty of sauce to pour on the noodles.
06/24/2004
An piece of cake way to separate the cabbage is to take off the outer leaves making it a manageable size. Bring a large pot of water to eddy so putting the whole cabbage in the h2o. Sentry how much water you have in the pot because the cabbage will heighten the level quite a bit. Parboil for about v or six minutes, drain the water & place the cabbage in cold water to end the cooking. The leaves come off very well and are pliable to work with. Hope this helps.
10/23/2002
I made this for dinner tonight. It certainly was a hit. I did use spaghetti sauce instead of soup, and baked it in the oven at 350 degrees for almost ane hour. Cheers for the recipe:)
03/thirteen/2007
This recipe was practiced but I inverse it a little. Instead of tomato soup I used a tin can of crushed tomatoes and a can of tomato sauce. Nosotros love more of a saucier version.
03/28/2002
My Polish married woman loved this recipe! I added more than tomato sauce than called for and it turned out great.
03/04/2007
I had only tried making stuffed cabbage once before, and it came out horrible. Notwithstanding this time, information technology was fantastic!! I followed some of the other reviews and added some lycopersicon esculentum sauce. My 2.v yr onetime and my hubby loved it. This is definetly a keeper!!
09/xix/2010
This dish is amazing - just similar my Polish "Gram" used to brand! Some details... 1. Core the cabbage, parboil for around v minutes and remove the leaves equally they loosen. 2. Remove all the leaves from the cabbage, and line your roasting pan with some extras, along with cover the tops of your rolls with some extras. They will burn down, but your rolls won't! iii. Trim the thick vein on the backs of the leaves you plan to roll, and you volition not need toothpicks or string. 4. Buy two cans of tomato soup. I used i, realized it wasn't enough, had my husband go out and get another, and halfway through the baking time, removed the top leaves, added the other can of soup, then put the top cover leaves back on. 5. Bake, in a covered roasting pan at 350 degrees for one.5 hrs. And so GOOD. Hope this was helpful!
01/xiii/2011
I have a stupid question.. do you lot dark-brown the meat before adding it to the mixture? I oasis't tried the recipe still but I had to rate it in social club to post. I will come back on and rate it over again in one case I make information technology. Thanks!!!
11/13/2010
Recipe is great - however I cannot figure out why people "boil" cabbage leaves in a pan of water!! Takes to long and another big pot to clean upwardly. I just put the leaves in a plastic bag, adds a sprinkle of water and put them in the microwav3 for a minute (more than or less, depending on the corporeality of leaves & size. And so fast & easy!
11/13/2010
This is exactly how my Shine mother in law fabricated hers with the tomato soup in a large dutch oven in a bigger volume, everything doubled but much more soup, perhaps 4 cans at least. My own Ukrainian female parent used crushed tomatoes for the sauce but it might take been the Italian influence of my dad. Both succulent merely a lot of work when using more 8 leaves of cabbage. DO Non DO THE Curt CUTS OF USING RAW RICE. IT IS MUCH BETTER WITH THE COOKED RICE. This is Smoothen, Ukrainian, Russian, Hungarian etc comfort food as far as dwelling house cooking goes. They are made without the ground beef at Christmas Eve time. My hubby would always choice off all the cabbage and so often I just make the filling into porcupine meatballs with the aforementioned sauce. A lot less piece of work just authentic cabbage ringlet recipe as shown hither. However, I doubtfulness if they used tomato soup in POLAND. Probably that was all the grandmother could notice on the shelves here at least in our family. The reason we always fabricated more than 8 is that it is a lot of work but they get fast....ameliorate the adjacent 24-hour interval. If my memory is correct these are called Golumpki or Golabki or Holubtsi depending on which language they spoke. Sometimes it sounded similar Gowumpki. My mother in law sometimes fabricated them with ground pork in stead of beef merely my mom made them with the ground beef. Stiff cabbage leaves are a no no and hard to wrap around the meat and rice filling. Use regular white rice, not minute rice. Yummy.
06/eleven/2011
My Smooth Grandmother and Mother use this recipe and always centre-balled the ingredients. It'due south prissy to have a recipe to follow and so I can pass this recipe on to my grandkids! I accept been making this recipe for nearly 50 years. Some have said that they supplemented tomato soup with tomato sauce, but that changes the recipe from its Polish origins. Tomato soup is the traditional sauce. Too, some have said that the supplemented the lycopersicon esculentum soup with a can of water. My grandmother and mother added a can of love apple juice instead, for every can of tomato soup added to the recipe. She baked the "Golabki" tightly covered in a 350* oven for at least an hour so that the cabbage could steam and get tender and then uncovered the dish to brown a bit. We serve this repast with mashed potatoes and cucumbers in sour foam. The stuffed cabbage rolls are even improve the next twenty-four hour period!
xi/17/2010
I wish when people reveiw a recipe that they really tell you what information technology tasted like, not everything they added then say smashing recipe, Well how would you know equally you didn't do the recipe.
12/nineteen/2010
I made these last evening for Christmas dinner. (I froze them). They were succulent! I added about i tble worchester sauce, ii smashed cloves of garlic, a tble dark-brown sugar & parsley to the meat. I also doubled the recipe using 1 lb ea of ground beefiness & venison. I shredded the remaining cabbage & lined the pan with information technology, topping it with the rolls. To the sauce, I added a can of diced tomatoes, salt, pepper, & a nuance of dark-brown sugar. I also baked them covered @ 350* for i i/2 hours. Nosotros each ate 2 for dinner & froze the rest for Christmas dinner!!! Thanks for a dandy recipe!!
01/06/2011
I've been making a very like recipe for at least 40 yrs. It was handed downwards through the family unit. After all of these years I've learned that steaming the head of cabbage and removing the softened leaves a little at a time is and so much less messy and easier to handle. I trim the heavy vein in the cabbage leafage. I roll and constrict in the edges without using picks or cord. I also use tomato sauce with a lilliputian sugar. For a petty more zest while cooking try topping with sauce, diced tomatoes and sauerkraut before cooking. It makes a great topping for over your mashed potatoes. I ever make mashed potatoes with this dish. I've used the crock pot but I prefer baking them in a roaster pan. This recipe is corking for a family unit dinner, holiday dinner or when having guests. It is e'er a hitting.
11/05/2010
Even though I modified this recipe, I withal gave if five stars for a few reasons: 1) I only had the cabbage in the boiling h2o until I could skin off leaves. This took the most time...waiting for the leaves to fall abroad from the head of cabbage. I merely started cutting away at the core every bit needed until I had plenty leaves. 2) I used jar sauce!! I hate to say it...but I take not establish a weekend to make Really skilful sauce. three) I put it all, as recommended in this recipe minus my minor modifications, in the crock pot on low for 8.five hours....it was the best always!! I accept fabricated this recipe three times and putting in the crock pot made the best ever cabbage rolls!!! Will I make this again? Yes as I did above!! It is a perfect, unproblematic, easy repast for those of us on the go!!! Beloved it!!
xi/xiii/2010
I have made this recipe for over 50 years. It is from the Campbell'southward Soup Recipe book I got from Campbell's when I was starting time married by sending in soup labels. The submitter may not know where she got this from just probably her grandmother got information technology either from the volume or on a soup label. Campbell's has "deconstructed" this recipe on their site and this version is no longer available. Practise not substitute for the soup. Campbell's kitchen created and tested this recipe and it won't have the same flavour.
03/13/2009
Great recipe and I follow the suggestions from another reviewer. Line the pan with the larger cabbage leaves and cover the cabbage rolls with boosted leaves. This fashion the actual cabbage rolls stay moist and don't get burned. Parboil the cabbage, cutting a few leaves off at a time as they cook. Add i/2 to 3/4 loving cup tomato plant juice to the meat. Make a unlike sauce. For one pound of meat, I mix an 8oz. can of tomato plant sauce, 1 Tablespoon dark-brown sugar, 1 Tablespoon lemon juice and 1 teaspoon worcestershire sauce. Mix well and cascade over cabbage rolls. Double the sauce if desired and serve with noodles. Bake in the oven rather than cooking it stove meridian.
11/13/2010
I brand this and i utilise i lb hamburger and ane lb. sausage. I also put a can of saurkraut in the bottom of the pan, cabbage rolls on top, then pour a can of diced tomatoes over all. Cover and simmer for one and a half hrs.
11/13/2010
I enjoyed this recipe very much. My Polish family made similar rolls. The divergence was in the sauce. The cored cabbage is micro steamed in a wet towel. Proceed removing leaves as the soften. Leaves that are non used for rolls, are coarsely chopped and make a bed for the rolls. Cover the rolls with thinly sliced onion and a sauce made of a can of tomato soup with 2 tablespoons brown sugar and 1 tablespoon vinegar mixed with the soup.
xi/xiii/2010
While this is a recipe that's always prepared to one'south ain tastes and anybody likes it their mode, our family traditionally leaves out the tomatoe and simply simmers the prepared rolls in water and broth/boullion. Then we fry them in butter and then the cabbage leaves carmelize and serve. DELICIOUS! I also use the entire cabbage and increase all the other ingredients so everyone gets to bring home a portion to swallow the next day!
09/08/2010
This is the recipe that my family has passed downwards for generation after generation. The all-time fashion to do the cabbage is to cut deep effectually the core and and then place the whole head in a pan of boiling water. Be careful not to fill the pan with likewise much water because the weight of the cabbage will cause it to over flow. Swirl the caput around and the leaves will fall right off. Drain on newspaper towels. I do not melt the rice alee.. it will cook in the rolls. I likewise add together some garlic pulverisation to the meat mixture and to the sauce as well. I also add together a can of tomatoe sauce with the lycopersicon esculentum soup and one can of water. I cook mine in a stock pot for about an 60 minutes to an 60 minutes and fifteen minutes. These freeze really well also. Serve with mashed potatoes and corn... Great accurate shine recipe!!
06/06/2011
This turned out great. I did use some of the others tips. I broiled in oven at 350 for xl min, made my ain sauce equally was suggested by another member (8oz can of love apple sauce, tblsp brown sugar, tsp worcestershire sauce and tblspn lemon juice, and a flake of common salt/pepper) poured over rolls and put loose cabbage leaves on tiptop so they didn't dry...they were corking! Will brand once more.
09/02/2011
In the 'quondam world' country I came from, this is i of the all-time traditional winter dishes and a 'must have' for Christmas dinner. And because in the past nobody had fresh cabage on hand during the wintertime months, the ground meat (almost ever pork) was rolled in SOUR cabbage leaves. Yep, every fall, whole cabbages were stacked in big wooden barrels and brinned for weeks in salty h2o. Here, in U.S., I had to accommodate my recipe in guild to get the aforementioned final taste. I e'er eddy and/or bake the blimp rolls on a bed of shredded sour cabbage (one big can), briefly rinsed in cold h2o and sauteed for 10 minutes with chopped red and green peppers, ane/2 pack of chopped bacon (or any other smoked meat or smoked saussages) and ii cups of diced tomatoes. All cabbage rolls in the world will taste good but if you try this variation, you will see the big difference. I know that the sour cabbage does non seem too...appetizing to many people, but the end product is amazing.
03/13/2007
Recipe is corking, but instead of using tomato sauce or soup, I use a small can of tomato paste and mix it well with five cans of water, flavour information technology with salt, pepper, sugar, ketchup and onion powder. This is the style my mom taught me and she came from a long line of Smoothen cooks. SusieQ
xi/05/2007
Existence polish we make these alot. A few suggestions: To get the cababge leaves, core the whole cabbage and add to the boilig water, you can then pull off the outer leaves as they soften much easier. Also nosotros trim off the heavy vein on the cabbage leaf, and so you tin can roll the leaves with out using toothpicks.
xi/14/2010
My polish female parent taught me to brand these many years ago. The but matter that we do different is to top the roaster full of pigs with strips of bacon. Why any solvanians would give this good quondam fashion polish recipe a bad review without even trying them is beyond me. Plus, neither of my polish grandparents would ever utilize veal. Cows were too precious to them to impale them before they fifty-fifty had a run a risk to grow up.
11/13/2010
A quick hint for an like shooting fish in a barrel way to remove cabbage leaves. Put a cabbage in the freezer for a few weeks (or but keep ane in in that location!) When thawed, they come off very easily and are gear up to roll!
01/04/2009
This recipe was great! I did use another reviewers advice though. I lined my casserole dish with the extra cabbage leaves. Instead of love apple soup, used tomato sauce. To comprehend the cabbage rolls I used, equally suggested past some other the following: For every 1lb of beef- 8oz of tomato sauce, 1 Tbsp brownish sugar, one Tbsp lemon juice, and 1 tsp worcestershire sauce. I then covered the dish with more than cabbage leaves and baked at 350 for 45 minutes. Information technology was delicious! I had to make more of the same sauce mixture to pour over the cabbage rolls just earlier serving at the request of my hubby. He loved it! I volition definately use this recipe once more!
07/12/2008
YUMMY, YUMMY, YUMMY!!! Then expert. I added garlic --- i Tblsp Worchestshire Sauce --- one Tblsp lemon juice --- i Tblsp dark-brown sugar --- package of onion soup mixture --- and finely chopped cabbage in the meat. Too, I fabricated meatballs considering of the extra meat. Boiled cabbage first, filled with meat, and used a crockpot assault high for four hours. Side by side time I'll accept to boil the cabbage longer considering it didn't seperate every bit hands equally I thought it would. Too, I would apply diced love apple with tomato sauce because the love apple paste and tomato sauce mixture I used was WAY TO MUCH TOMATO!!!
01/18/2010
Your rolls will be best with a combination of beef and pork (and veal if you can get it). Use al dente rice -- soft enough to eat merely able to soak up the meat juices while baking. The sauce takes years of trial and fault to FIT YOUR TASTE! Both of my parents were Polish, so both had 2 sets of golabki sauces from their parents, and then now I have four from which to choose every bit my favorite. I prefer paternal grandmother'southward: lycopersicon esculentum soup with dried mushrooms and a sprinkle of vinegar! Simply maternal dziadzia'south lycopersicon esculentum paste in broth with sauerkraut is equally to my liking! So many variations! But proceed the cabbage fresh, the sauce thick every bit a proficient gravy to pour over mashed potatoes, and the meat tender, juicy and flavorful.
09/08/2010
As so many other reviewers I grew upwards with my mom making this. We do freeze our cabbage first with great success. I also pre cook the rice because information technology does draw moisture out of the meat. Also try calculation a parcel of saurkraut (sp?) Half the purse on the bottom and half covering the cabbage rolls, then pour a big can of tomato juice over information technology in a slow cooker. Hmmm...and then satisfying!!!
04/xvi/2013
This was my kickoff fourth dimension making this dish and call me stupid, but I did not realize that you added the meat mixture raw instead of cooking it offset. The recipe does non indicate either way. By the fourth dimension I figured it out I was too deep into it and did not want to toss out five bucks of beef. So I detoured and prepared a different dish. Please be every bit clear as possible when posting a recipe as some of the states are still learning.
11/06/2010
The fastest way I've establish to melt my cabbage leaves is in the microwave. Peel off as many leaves as you demand, layer loftier in a deep microwave dish with some h2o in the bottom of the dish, cover with a paper towel and microwave for 3 minutes. Leaves will be plenty soft for wrapping. I always add some red wine vinegar and brown saccharide to my tomato sauce. Pretty much in equal amounts and according to sense of taste.
01/17/2011
My family is Russian and we have cooked stuffed cabbage rolls for many years. A few small tips: use chicken broth to braise the rolls in for a much richer taste. If you accept fourth dimension, add sauteed onion, carrots,tomatoes and bong peppers with a tsp. of tomato paste to the braising sauce. Add together ground pork to the footing beefiness, enrich the stuffing with minced garlic and chopped onion ( I also sautee it for a better taste). Braise information technology only for 20 minutes, lest it overcooks. Enjoy
11/13/2010
This is an fantabulous recipe. I accept been making it for years passed down from my grandmother. I have learned if you apply minute rice yous don't accept to cook information technology get-go.
03/13/2007
Like shooting fish in a barrel way to ready cabbage leaves for rolling (Microwave Technique): Remove the cadre from the head of cabbage. Identify cabbage, uncovered, in microwave-able dish and place in microwave oven. Cook on Loftier for 10-15 minutes. (Cooking time will vary depending on power of microwave oven and size of cabbage caput.) Allow cabbage to absurd before handling.
01/ten/2007
I've been using this recipe for 20 years. When my kids were little I chosen them "infinite burgers"--they would NEVER consume cabbage!! They loved the space burgers though and never knew they were cabbage rolls. The merely thing I add together is a small-scale can of drained corn and use uncooked minute rice. Information technology also helps to put leftover leaves on the peak and the lesser of your crockpot or blistering dish.
10/05/2011
A Ukranian friend who regularly makes cabbage rolls gave me this tip: soften the cabbage by boiling the whole head of cabbage in a stockpot. Have the stem end sticking up and as the leaves soften cut each one off using a sharp pocketknife and lay onto a paper towel to cool. It's easy and works corking! To the tomato soup I added a tin can of diced tomatoes to make information technology more "saucier". Instead of all beef, I used meatloaf mix. Tasty condolement nutrient!!!
03/12/2002
I saute 1/iv cup chopped light-green pepper with the onion earlier adding to the meat mixture. I also cook for at least an hour. These are even amend the next day.
07/xv/2012
Dandy recipe!! Past just calculation more than of the existing ingredients, I was able to make a FREEZER MEAL for not much more cost. I added more rice and ground beef and pealed downwards the one head of cabbage as far as I could (approx 22 leaves). I doubled up the pocket-sized ones to make a larger leaf and used those "not-so-pretty" ones for tonights dinner. I placed the stuffed large "pretty" leaves on an oiled cookie sheet and placed information technology in the freezer for 2+ hrs. Place the individual frozen rolls in freezer bags that take the directions (add tom. sauce and simmer) on the pocketbook. Utilize them as single servings if needed! Perfect fashion to make meals for smaller households. **Cheque out my meal planning blog at http://sometimessupermommy.blogspot.com/ I pull great recipes like this one and create a weekly card with shopping list for you to use! :)
09/30/2002
Great recipe Judy!! Skilful former fashion meal. Like shooting fish in a barrel to do. I added a teaspoon of Thyme and garlic powder to the meat mixture for more than flavor. A keeper in my recipe box at Big Mama's kitchen.
12/27/2011
This is GREAT and my 1st attempt at making cabbage rolls!!! My fellow had to have them the side by side night as leftovers and he NEVER wants the same thing 2 nights in a row!!! I fabricated 1/2 of the recipe which completely filled a 13x9 Pyrex dish, topped with sauce and baked for well-nigh 2hrs at 350 covered with foil then I wouldn't have to worry nigh the rolls breaking autonomously in the pot. PERFECT!
11/13/2010
This a somewhat similar to the recipe that has been handed downward in my family for generations and I accept been making for over 40 years. Notwithstanding, I use one-half ground beef and half ground pork. I also saute the onion in diced table salt pork, then mix in with rice and meat mixture (I don't use an egg). Accept never put any of the love apple soup in mix, just use 2 large cans to pour over cabbage rolls after I layer them in a big roasting pan. So I bake for well-nigh 3 hours at 325. This is a standard Christmas recipe at our house since it is very easy to heat up when guests driblet by.
11/14/2010
Simply a few hints to utilize, or non, as you come across fit. I've been making cabbage rolls for over twoscore years & they are ever a large hitting. I got the recipe from a Hungarian lady. I use a combination of ground beefiness & footing pork (& ground veal if I can find it) mixed with onions & rice....and lots of Hungarian Sweet Paprika (4-half-dozen Tbls)....depending on how many rolls you are making. I usually make 20 - xxx rolls at a time. Also, I use a big can of tomato juice with an equal amt of water, making certain the rolls are covered. I line the bottom of my roasting pan with coarsely chopped cabbage leaves & cover the summit of the rolls with more cabbage leaves. Some use sauerkraut to line the pan & put betwixt the layers & on summit of rolls. I ever slowly simmer mine on top of the stove. The only problem I've had is finding a cabbage with large leaves. They trim them so much in the stores. I've even had the produce managing director save the outer leaves for me. An optional ingredient would be to add a couple of dashes of cinnamon in the meat mixture.
02/27/2007
i thought this dish was fabulous. the only changes i fabricated was using ground veggie "meat" instead of the beef, and added a petty diced eggplant and scarlet pepper. the tip on humid the head of cabbage outset saved me!
01/29/2011
It was delicious. I forgot to add rice into the mixture, then we only had a side of rice to go with information technology. I added a Tbsp of lemon juice and a Tbsp of brown sugar. I also added a 8oz tin can of tomato sauce and added I had some ruby tomatoes that I had on hand. I baked it at virtually 360 degrees for 35mins covered in foil and the concluding 5 mins uncovered.
12/15/2006
This is exactly how my mom used to make stuffed cabbage! I made it for my dad and sis the other night, and they both agreed. I used i-one/two lbs of meat, fabricated 12 rolls and used 2 "family size" cans of tomato plant soup (that'south the all-time office). I cooked it for 8 hours on depression in a crock pot. Served with boiled potatoes. Note: You can too use a meat mixture of ground beefiness/pork in a 3:1 ratio.
12/05/2003
This was a great recipe :) I did change things up a piffling! I added a little garlic and paprika to the meat mixture. I used a family size can of tomato soup and added a loving cup of beer to that (my smooth grandmother's secret!) i simmered them in that sauce and they tasted delicious!
05/23/2012
I used this recipe as a base for cabbage rolls. It was my showtime time making cabbage rolls, and I will definitely make again! I used an unabridged onion, and I substituted the egg with a can of plainly tomato sauce. I followed the top reviewers suggestion and skipped the tomato soup (I don't really like it). Instead I used tomato plant sauce, lemon juice, and Worcestershire (like recommended), only I besides added a splash of red wine, garlic, marjoram, oregano, basil, and a lilliputian carbohydrate. I put it in the oven for about 45 minutes and topped it with Parmesan cheese. I was very impressed with the concluding effect!
12/07/2002
This has been a family favorite for many years! I add together 1 Tbs lemon juice and 1Tbs brown sugar to the tomato soup,just like my mom always did...this is yummy! true comfort food, with a side of creamy mashed potatoes.
11/14/2010
I make a like version of this recipe and add 1 T dark-brown sugar, i T lemon juice and 1 t Worcestershire sauce. Gives it a petty more kick :)
03/thirteen/2007
This is very similar to the recipe my Ukrainian Female parent used to make her "Holubtsi". The simply difference is that she broiled the cabbage rolls in the oven for well-nigh an 60 minutes at 350 and then added the tomato soup with a little water and broiled them for another 30 or so minutes. These rolls would be covered while in the oven.
09/08/2010
I starting time started cooking this recipe when I was a commencement melt. Now that I brand this for my own family, I brand this with brownish rice that I've cooked in homemade stock (I've never had skilful luck with using raw rice, it never cooks fully for me), ground turkey or turkey sausage, I add fresh garlic and I spice up the soup with my own bootleg pizza seasoning (basil, oregano, carmine pepper flake, Splenda dark-brown sugar, fresh ground pepper, sea table salt, onion powder, garlic powder, thyme, fennel, paprika, little lemon pepper seasoning, parmesan cheese) and sprinkle a little cheese on top before baking, depending what I have on hand. I don't cook mine in a skillet, I've e'er fabricated this in a baking dish just considering that's how Mom did information technology. This is pure comfort nutrient. NOTE: If you'd rather not use meat, you can sub eight oz. of chopped veggies in place of the meat. Tomato sauce is a practiced replacement for the canned soup, if y'all'd rather not employ that as well.
01/23/2003
I never realized how easy it was to brand cabbage rolls. My family really enjoyed these. I did add extra tomato juice to the sauce (to make more of it!) and I added some Worcestershire, white pepper and paprika. Yum - I really liked what I got!
03/04/2007
I've made this several times. The start time I used footing beef. The second time I used footing turkey. Both versions are great.
06/08/2010
This recipe was really good. I kept the bones recipe, simply added 1/ii teaspoon of garlic pulverization, ii tsp of Worcestershire, and I used i can of love apple soup, but added one cup of spaghetti sauce. I cooked information technology on high in my crock pot for 4 hours on high. My darling swain loved this recipe, and ate 6 pieces in ane setting.
x/31/2011
These were very good! My only issue is that I think the sauce recipe needed to be doubled. The sauce was too footling.
08/01/2011
I always make a double batch. Always. I use half hamburg and half pork. I followed many suggestions and added (to my double batch) two tsp worcestershire, 2 tbsp lemon juice, 2 tbsp brown saccharide and eight oz tomato sauce to the mixture. I besides use most 10.five oz of tomato sauce plus a half tin can of water to cascade over to rolls. I put extra leaves on the tiptop and bottom to go on everything moist - I always become ii heads of cabbage so I can be picky. Broiled at 350 for about an hr, and it came out great. I had never had these and my hubby asked me to make them - he said they were just like Mom used to make. I've made them several times since and the recipe gets a little less precise each time, but still fabulous.
01/26/2011
I substituted love apple soup with Classico pasta sauce. Information technology was delicious! I call back this exchange fabricated information technology a lot sweeter and tastier. I will definitely make this again!
03/13/2007
This is almost the same recipe my family has enjoyed for years. My female parent e'er fried a couple slices of bacon cut in half crosswise in the pot (a soup pot) before putting the cabbage rolls in. She also adds a dash of cayenne pepper to the meat mixture to jazz it upwardly, and some other dash to the sauce before serving. If yous add about ane/2 a soupcan of water, yous can cover the pot and forget it until it's done.
09/09/2011
This was my beginning endeavor at stuffed cabbage rolls. This recipe was so simple, information technology gave me the courage to try information technology. It was Easy. I followed the recipe exactly, and put the rolls and soup in the crock pot and cooked them for 8 hours on low. The sauce and cabbage were very expert, merely I think next fourth dimension I volition add a lilliputian xanthous mustard to the beef mixture to spice it up a flake.
09/14/2008
Very traditional dish... first-class. I cooked in crockpot and it turned out wonderful.
06/21/2002
This is well-nigh every bit easy equally it gets for a cabbage roll recipe! I've made it a couple of times and I actually dear the results. I usually double it (I'yard very big on leftovers!) and use 1/2 basis beef and one/ii footing turkey to lighten it upwardly a wee chip. I also add together a pinch of ground nutmeg and a bit of garlic powder to the meat mixture to bring out the eastern european flavor.
03/fourteen/2007
We loved them. I followed one review and added brown sugar, lemon juice, and Worstechire sauce merely I simply added them to the lycopersicon esculentum soup and it was so great. Thanks for a healthy, easy recipe. I cooked it in the oven for 25 mintues at 350.
06/07/2008
THIS WAS Keen WITH MY CHANGES. I Fabricated THE SAUCE USING 2 CANS TOMATO SAUCE, 1 Can STEWED TOMATOES, 3 T. Chocolate-brown Saccharide, 1 T LEMON JUICE AND 1 TSP WORCESTERSHIRE SAUCE. I USED 1/ii LB. Basis BEEF AND one/2 LB. PORK SAUSAGE WHICH I COOKED FIRST And so I COULD POUR OFF THE GREASE. I ADDED 3/4 Loving cup SAUCE TO THE MEAT MIXTURE ALONG WITH 1 Can CHOPPED MUSHROOMS AND OTHER INGREDIENTS LISTED. ALSO ADDED SOME FRESH BASIL. PUT THE ROLLS OVER CABBAGE LINED 9X13 PAN (THIS KEEPS THE ROLLS FROM STICKING). Baked IN 350 OVEN TIL HOT AND BUBBLY.
08/27/2011
I've read the recipe and the reviews and establish all helpful and delicious sounding. I'd just similar to add a 'hint' for those interested. Before rolling the mixture in the leaves I trim the back rib or spine of the leaves. By paring them down they roll up easily and don't split. Happy noshing ladies and gents.
03/18/2002
Just needs a little more seasoning in the mixture otherwise it is very adept and very filling.
11/15/2010
Excellent! wonderful recipe - and if you like to add together your ain special touches - or alter to your tastes endeavor salsa (at your rut level) instead of tomato soup and you lot can use pre-cooked rice - if you parboil the cabbage - remember though you lot wouldnt use 1/3 cup rice - you'd take to eyeball the mixture - for my tastes I'd employ near a loving cup of cooked.
03/06/2002
Tastes merely like the i at home when I was a kid! Gooood!
10/02/2011
So easy and everyone LOVED it. The hardest function was getting the cabbage leaves off in one piece, should have tried some of the suggestions in the ratings. Also, I had some spaghetti sauce that needed to be used up, so I used it instead of the tomato soup. Groovy as leftovers, likewise. Update 2-16: Made it again today and, if you can believe it, I forgot to mix the rice into the meat mixture. I baked the cabbage rolls at 350 for nigh 25 minutes, and served on top of the rice that I forgot to mix in. I did add garlic and Worchestershire sauce, and we all just loved it again. I besides used spaghetti sauce instead of tomato soup. Delicious!
09/09/2014
I'1000 shocked that this recipe has so many positive reviews; it's shut to flavorless. I followed the recipe to a T and the terminate consequence is a lump of beef wrapped in wet limp cabbage with a hint of candy tomato. Really disappointed because the ROI was just non at that place for what ended up being a fleck of a process to get the meat mixture wrapped and secured in the cabbage leaves. 2 stars instead of simply 1 considering information technology didn't taste bad, information technology simply didn't taste at all.
01/26/2003
A adept recipe. I sauteed the onion with some minced garlic earlier adding to the beefiness mixture. Instead of tomato soup, I used a 28 oz tin can of whole tomatoes (cutting each in half) adding a few cloves of minced garlic and a pinch of mixed herbs.
11/21/2010
I was surprised at how easy this recipe was. I had never fabricated cabbage rolls before. This was quick and easy. The whole family loved it. My 3 year old has asked if he could take them for his birthday supper adjacent calendar week! I fabricated a few changes: I used a jar of spaghetti sauce (as I had no tomato soup) and cooked them covered in the oven at 350 for 45 minutes. I also added one/4 loving cup more rice and a whole onion. Cabbage Leaf tip: I had a hard time removing cabbage leaves in one piece so I cut out as much of the core as I could, placed the cabbage in a large pot 3/4covered with water and boiled for ten-15 minutes to soften leaves. This made information technology much easier to remove the leaves and softened them at the same fourth dimension!
11/xiii/2010
Very basic recipe...lacks much of the hunky flavor that comes with added sauerkraut and various seasonings of the meat, etc. I disagree with non using the freezer method for the cabbage. This is a HUGE fourth dimension saver and if y'all cook the blimp cabbage rolls on depression in a crock pot for at least viii hours, the cabbage is extremely tender. Will not use this recipe again just because it lacks flavor. But it is a keen starter recipe for someone who is just starting out.
12/19/2010
So Yummy just I hard disk to figure out that if you keep the head of cabbage whole and boil salted water then submerge the unabridged cabbage the leaves fall of corking! I tweeked the recipe a tad and used chocolate-brown rice instead of white,added some green bong pepper, garlic chopped, soy sauce and worchester added stewed romas and tomato sauce baked at 400 checking after 45 min.. After I used the original recipe I but personally needed to add my own bear upon either way both they were delicious!!
06/fourteen/2004
I was agape this recipe would be bland as written so I added quite a few more seasonings including: i/four tsp thyme, ane/2 teaspoon garlic powder, ~ane/8 tsp paprika, and a dash of cayenne pepper. I also increased the onion to 1/2 cup, used dark-brown rice, and substituted 1 14 oz can of stewed tomatoes and half a jar of spaghetti sauce for the tomato soup. I cooked in the oven at 350 in 9x13 covered with foil for 50 minutes. All in all, this was really good, and with my changes it's definitely a 5-star recipe. My hubby agreed, so this recipe is a keeper.
01/20/2007
I've never had cabbage rolls before but this is the results of searching for a recipe that uses footing beef and cabbage. Information technology was actually good!!! I also had some ground pork sausage then I mixed that with the beef based on other's comments saying information technology was kind of banal. I increased the tomato soup to a large can for more sauce. I and my friend thought they were great!!! Thanks for the dandy recipe. Update: I fabricated this for a dinner party with the girls- three people asked me for the recipe and two already made it within a week!!
ten/ten/2001
I thought this was wonderful, then did my boyfriend! I volition be making this 1 alot this autumn and wintertime Thanks for sharing!!!!!!
11/13/2010
Fantabulous recipe. This is identical to Shine pigs in the coating. Information technology'due south a scrap labor intensive, however. Yous may non desire to cook this after a long solar day at work. Instead, it may exist a squeamish dish to melt over the weekend when you take more fourth dimension. I used home made love apple puree instead of tomato soup. Caned tomato puree is likewise a good alternative. With the beef, I added minced garlic, chopped onions and a dash of caraway seeds. One concluding tip. Use cabbage that does not have ruffles in the leaves, common in yellow cabbage. The ruffles make it hard to tear the layers apart. Skilful luck.
eleven/thirteen/2010
This would be dandy the way it is, but intead of 1 lb. of ground beefiness, I apply 1/ii lb. ground beef and 1/two lb. of sausage. I as well cascade 1 1/two cups of vegetable juice into the pan after I put the cabbage rolls in and pour a can of crushed tomatoes over the rolls. Then to add fifty-fifty more color to information technology, I pour a small can of tomato plant sauce over the rolls. My family thinks information technology's a real treat for me to brand these!
03/04/2015
No demand to pre cook the rice. Just soak and rinse skilful and so add to meat mixture. I add an egg to the meat besides. I add a tin can of diced tomatoes with the love apple soup. I add a few strips of bacon over the top of the cabbage rolls...it makes all of the difference in the globe. Good stuff!
11/16/2006
Pretty good...once I figured out how to take the leaves off the cabbahe head with out ripping them! (I boiled the whole caput for 10 mins) I added LOTS of onion and nearly 1tbsp garlic powder, table salt & pepper too. I also added 2 cans love apple soup & 1 can diced tomatoes and mixe dwith half tin can of water to make it a little more liquidy so I could baste more. I used one.5 pounds lean gr.beef & one cup rice, lots of onion & spices and I was able to make near 25 cabbage rolls. Serves 5 in my business firm! LOL!
10/16/2011
Very good Dominicus dinner. I put everything in a crock pot and cooked on low all day.
08/01/2008
This turned out pretty proficient. I did change a few things though. Instead of the tomato soup I used one can diced tomatoes, ii cans tomato sauce, worchester sauce, brown sugar and lemon juice. I also baked at 350 for 1.5hrs. Still needed some more seasoning though, will season better adjacent time simply I actually like it!
01/03/2012
fabricated this on th stove equally directed and it turned out well. kickoff time making this and I was intimidated at starting time just was really easy.
01/thirteen/2005
I have used this recipe for quite a few years now and e'er get rave reviews. I add about 3 heaping tablespoonsful of brown saccharide and 1 tablespoonful of lemon juice to the soup. I as well add worcestershire sauce and 1 teaspoon of red pepper flakes to the meat and rice mixture to kicking information technology up anotch. Yummy
03/11/2005
It was very skillful. Next time we will double up on the soup for more than flavor.
02/24/2014
I honey savoy cabbage and find it much easier to handle than regular cabbage. I bring a little h2o to a boil, add the head of cabbage, simmer it for about x to 12 minutes, and take leaves off as they become limp. Savoy cabbage is easy to roll and keeps its shape much meliorate. I beat an egg with nigh i/3 cup of milk, added Italian breadcrumbs and some Ritz cracker crumbs, finely diced onion, garlic pulverisation, dried thyme, salt, pepper, a few drops of hot sauce. I cut up some of the cabbage leaves, put them in the lesser of a baking dish, cabbage rolls on top, and and so add a 24-oz jar of tomato sauce. Broil in 350 oven for at least ane-1/2 hours. Sooo good. I always expect to allrecipes.com for recipe ideas merely commonly change them slightly.
eleven/thirteen/2003
i make this alot..skilful stuff! but i use a family sized tin of lycopersicon esculentum soup for the gravy and add thyme and worschester sauce to the soup along w/ a trivial actress pepper. i put the cabbage rolls in a 13X9" glass baking pan , pour the soup over it ,embrace w/ foil and bake for an hour. great and i dont have to picket the stove!
12/31/2011
I made this final night, and it was fantastic! I added a can of chopped tomatoes, and some garlic pulverization, paprika, and that was it. We enjoyed dinner, so later with the leftovers I decided to try information technology with a Dollop of Sour Foam on top. That made it Awesome. I need to become to the store and get more than sour foam for the leftovers.
11/xiii/2010
How prissy to see a recipe for "golabki" on this site. There are many variations of this Smooth dish and this one comes very close to mine. My mother insisted we never put eggs in ours though as she felt the eggs would harden the meat. When I brand them I usually use five pounds of good hamburger and two heads of cabbage. Ever plenty to share with my grown children and I freeze many for time to come meals. And, I do bake them and my sauce has e'er been a huge bottle of ketchup! Cheers Judy for posting this 1; information technology's worth the endeavour.
12/02/2007
I have never eaten Blimp Cabbage before. I wanted to endeavor something different, something out of my comfort zone and couldn't resist this recipe with all it'southward high reviews. I thought these were practiced but honestly, nothing I would probably make again. The meat seemed a little banal. I call back adding some garlic, salt and maybe some hot sauce might boost the flavor. I'd give it a 3.5 for "average"
11/15/2010
My mother'south exact recipe except she uses V8 instead of tomato soup. Excellent!
08/18/2010
**** THE ONLY Thing I CAN SAY WHICH WOULD Exist AN IMPROVEMENT TO THIS RECIPE IS TO PAR Boil THE RICE AND Drain WELL. UNCOOKED RICE CAN PULL THE MOISTURE FROM THE Beefiness AND THEREFORE Leave A LITTLE DRY. ALSO MIX A Tin OF STEWED TOMOTOES WITH THE TOMOTO SOUP, It Simply ADDS A Niggling MORE Flavour.
10/08/2002
First-class, my husband couldnt stop eating them!
10/06/2002
good recipe. i used brown rice, turkey meat (instead of beef) and cooked information technology in the slowcooker for 4 hours. i would make it over again!
eleven/02/2006
Good basic recipe. Using suggestions of others, I made changes, and I feel made the recipe even amend. Used uncooked rice, sauteed the onion with some garlic, and added some of the tomatoes to the meat mixture. After stuffing the cabbage, I combined one can tomato soup and two cans crushed tomatoes for the sauce (tho I would use more love apple soup less crushed tomatoes side by side time). I placed this in a blistering dish, covered and baked at 350 for fifty minutes. Delicious.
xi/13/2010
I think you got it from my MOM. She made this during my childhood. Just wish the hubby liked cabbage When short on time she would layer this in a casserole and acme with crushed saltines and broil in the oven. Yum Judy cheers for the memories
xi/22/2010
Would brand once more. I specially liked the tomato soup equally the sauce. Much more flavorful than tomato sauce. I cooked mine in the crock pot on high for 5 hours.
Source: https://www.allrecipes.com/recipe/26661/stuffed-cabbage-rolls/
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