Stuffed Cabbage Rolls

I used Napa cabbage & added the smaller leaves (diced) in meat mixture, stewed tomatoes and tomato paste & some water on top, also adding an even sprinkle of kosher salt and black pepper to top before baking. I also added 1/2 cup of monterrey jack & 1/2 cup of cheddar cheese (about 5-7mins before I took it out of oven). I like to bake it in the oven, while making side salad. The bread in the picture is also home-made (takes me 1hr 30mins for 3 loaves)

I wish they would of had the amount of stuff. They told you what to use but not how much

Horrible recipe, no flavor and the cabbage leaves were tough even though I boiled them for a long time. Even the hamburger was tough. Not enough instructions either.

I didn’t make any changes to the recipe. I was looking for a quicker and easier way to make Golumpki and I found it! We have Polish and German heritage and this recipe makes the perfect dish for us, taste and serving wise. My mother-in-law even approves! I served it with a side of peas and carrots. Thank you for this recipe.

This is my ‘go to’ recipe. Over time I adjust things to our taste yet stick with this base line recipe first. I mix the tomato soup with a Tablespoon of Worcestershire sauce and omit the salt. I put chopped cabbage and another can of low sodium tomato soup (or petite diced tomatoes or tomato juice (all with Worcestershire sauce mixed in) to bottom of dish, put rolls on top of it. IF I have extra rice/meat mixture, that gets thrown on bottom as well. So good. Be sure Not to use the i= outer green leaves, they can be bitter and tough no matter how long they’re boiled/baked. Green leaves are okay, just on the outer layers. If your rolls won’t stay rolled you either a) over filled them, b) didn’t par boil enough so they are flexible enough or c) rolled incorrectly- toothpicks are not necessary! Watch the video for rolling, omit toothpick/skewers and position upside down in bakeware, crockpot or your stovetop pan. Delicious! I make an entire 9×13 pan and bake them all. I freeze leftovers in single freezer bags. Pull 2 or 3 out and thaw. I then bake them in a covered corningware dish. YUM

Delicious

I make this a lot. The recipe is pretty forgiving. You can use ground turkey with this recipe and I’ve also used tomato sauce or diced tomato instead of tomato soup. If you use it in the crock pot, no need to boil the leaves. It taste amazing with a side of mashed potatoes and broccoli or green beans.

Good basic recipe ! You wrote it for cooks , not novices ! For the person complaining that the meat falls out. I place a large serving fork in the core, then immerse the head in boiling water. Wait a couple minutes, take it out, place it in the sink, then cut the veins. The leaves come off just picking them off with your finger nail. After removing the amount of leaves you want, I think the vein with a sharp knife. You can then stuff and place seam down. Don’t over stuff. You shouldn’t have a problem. If you have over stuffed one or two, simply pin with a tooth pick.., you’ll do fine. By the way by the time you start to thin the vien the leaves will be cool enough to handle !

Simple and easy to prepare,can’t go wrong with this family favorite!

I used cauliflower rice and omitted the egg and added 2 tablespoons of cream cheese and a cup of mozzarella. The “rice” and hamburger was cooked so I just stuffed the cabbage leaves and added Italian seasoning and simmered it for the 40 minutes! It was amazing

I’ve made this about a dozen times over the years, it’s very similar to what my mom used to make. The problem I run into EVERY time – there is not enough sauce! Cabbage leaves are big, and they make fairly large rolls. 10.5 (minus two tbsps) is simply not enough liquid to make a sauce, and it barely covers the rolls. It’s hard enough to bring that amount of liquid ‘to a boil’, let alone boil it for 40 minutes. First time I made it, and I followed every instruction, the cabbage rolls ended up crusted to the pan and there was no sauce left. So I have changed it since then to add a little more tomato sauce (I grab the 20oz can and use about 2/3s of it) add a little vinegar, hot sauce, a little water (which will boil out anyway) and maybe a dollop of sour cream, if I have it. It works much better and your rolls will cook more evenly! My husband doesn’t love the tomato soup taste, but does love the simplicity. I’ll keep experimenting every year to get a version I love. But it’s a great basic recipe! Extra cabbage leaves on top to keep them from getting too dry sounds like a great idea, I’ll try that next.

Pretty simple and straightforward. Tastes great!

Almost exactly as my Babci made it!! To the respondent having trouble keeping the rolls from falling apart? Tuck the sides in deeper to make it tighter, place seam side down to cook. You can always use a toothpick to fasten it too. Make sure the cabbage is just par-boiled too, not completely cooked so it won’t shred apart on you like a wet kleenex!

My first time and absolutely will make it again and it is very easy to made. What did I change? Nothing, just add more spices to the ground beef: Garlic powder/onion powder/Cumin/. Instead of the stove, I use the slow cooker on slow setting for about 6 hours. I added to the remaining tomato soup, a cup of water where I boiled the cabbage and 1/4 cup of white vinegar that gave a sour/tangy/sweet flavor to the sauce. and of course, extra black pepper. Delicious recipe.

I have made this a number of times and have finally perfected the cabbage parboiling process. Here it is: Bring a large pot of water to a boil. Turn cabbage upside down and cut deeply with long thin knife all around the core. The leaves will stay intact, tight around the cabbage but are cut free from the core. Place head of cabbage into water and submerge. After a few minutes, use a tong to pull off one leaf at a time. When they start to not freely come off, let it boil a few more minutes and then peel off a few more. For the first time ever, I peeled all useable leaves (About 20 ) with not ONE splitting! For the filling I add extra S&P and Worchestershire to meat mixture and make a tomato sauce with canned sauce, lemon juice, brown sugar and worchestershire. Only 4 stars because of modifications needed, otherwise a great, hearty recipe!

How is one supposed to have the cabbage hold in a rolled position?! The cabbage spills all over the place, and the meet spills out! I used 3 cabbage leaves and when you roll it, it won’t hold in place and the meat still spills out. I ended up trying to tie the rolls. Complicated!!! This recipe should give precise instructions on how to roll do it HOLDS in place! Also it is easier to steam the cabbage head and then peal a leaf at a time. I don’t understand all these great reviews. Lacking good instructions!

This is a pretty basic recipe. i also add garlic, parsley dill weed onions and cut up uncooked bacon to my recipe. i layer a bed of saurkraut on bottom, place some sliced smoked kielbassa on top of that. add cabbage rolls and add rest of saurkraut on that. i do top off tomato soup with a little water added and a dollop of sour cream mixed in. it is really delicious. learned it from my slovak aunt.

What I now use to replace the soup is a bottle of V8. You can choose spicy too.

This recipe is missing so much! So bland. Not good! Should have known when the “flavor” is the tomato soup.

great. Added a few things to make my own.

Easy and good. Like others, I put my own twist on it second time around: seasoned meat filling with garlic powder, dash of Worcestershire and an envelope of dry onion soup mix. Then to sauce, I added a can of diced tomatoes with a dash of dry mustard powder, pinch of sugar and a splash of apple cider vinegar. Others added sauerkraut which probably had similar flavor. Good as is but you can tweak to your preferences for a stronger flavor as it is on bland side.