Rating: 4.45 stars
107 Ratings
  • 5 star values: 64
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2

These cabbage rolls are what my mother used to make without tomato sauce. Serve with sour cream.

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
total:
1 hr 50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.

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  • Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.

  • Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.

  • Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. Cover with remaining sauerkraut. Pour in enough water to cover the rolls. Bring to a boil, lower heat, and simmer for 90 minutes.

Nutrition Facts

319 calories; protein 15g; carbohydrates 16.8g; fat 21.8g; cholesterol 55.2mg; sodium 705.3mg. Full Nutrition
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Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2006
OMG! I have never had cabbage rolls cooked in sauerkraut. I used my regular recipe which is very simular to this one with the exception that I add, diced peppers and a heaping tablespoon of horseradish to the filling. This gives it a nice little nip. I noticed that everyone cooks their cabbage. You dont need to do that. When you buy your cabbage make sure its clean then put it in a clean bag and tie it up and put in freezer for a few days. The night before you are going to make your rolls, take cabbage out of freezer, leave in bag and put in deep dish. It will thaw over night and the leaves will just fall off. I use to hate making rolls because having to cook the cabbage. Now I love making them even more. Hope this helps everyone out. Read More
(464)

Most helpful critical review

Rating: 3 stars
04/15/2013
I have tried several cabbage roll recipes all using tomato sauce and we have never been quite impressed which is odd as we all like all the ingredients. So this recipe was our last try at the cabbage rolls and it was a hit! My husband and my 5 & 6 year old boys ate them up; they were also enjoyed the next day for lunch. We have made these twice now and are making them tonight. (Edit) after making this again I followed the recipe as stated not so good we threw them out. I realized too late I went through most of the reviews the first time before making. Going forward I will (as I did the first few times according to my notes) par cook the rice and season the beef with garlic and Hungarian paprika. Then will cook in a casserole dish with beef broth (NOT water) at 325 for 3 hours or cook them in the Crock pot with less broth or just the juice from the sauerkraut if there is enough on low for 6 hours. Made this way I would give 5 stars but after following the recipe exactly I am knocking it down to 3 Read More
(24)
107 Ratings
  • 5 star values: 64
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
08/13/2006
OMG! I have never had cabbage rolls cooked in sauerkraut. I used my regular recipe which is very simular to this one with the exception that I add, diced peppers and a heaping tablespoon of horseradish to the filling. This gives it a nice little nip. I noticed that everyone cooks their cabbage. You dont need to do that. When you buy your cabbage make sure its clean then put it in a clean bag and tie it up and put in freezer for a few days. The night before you are going to make your rolls, take cabbage out of freezer, leave in bag and put in deep dish. It will thaw over night and the leaves will just fall off. I use to hate making rolls because having to cook the cabbage. Now I love making them even more. Hope this helps everyone out. Read More
(464)
Rating: 5 stars
03/09/2008
You can freeze the head of cabbage and as it thaws the leaves easily peel away, but I like to cut the core out and place the whole head into boiling water and one by one the leaves boil off, this makes it pliable to roll, and you will not have to use toothpicks to secure them. (Cut the thick stem out for better rolling) I also think if it's par-boiled it de-gases the cabbage. Do add a good quality 1-2 TSP of Hungarian Paprika to this, and 2 cloves of fresh garlic as well. I place them seam side down & I cover the rolls with tomato sauce then sauerkraut and instead of the water for the Cabbage Rolls to simmer in I use tomato juice. Ready in 2 hours! Serve with a dollop of sour cream!Excellent. Read More
(185)
Rating: 5 stars
08/30/2003
I halved this recipe & only used ground beef, no sausage. I also cooked it in the crock pot. I put the sauerkraut in the pot first then layered the cabbage rolls on top. I poured a can of tomato sauce on top & added a little water. I cooked it on high for a couple hours, then turned it to low for about six more hours. It turned out great. I served it with mashed potatoes & we poured the sauce from the cabbage rolls over the potatoes. This is one of those comfort food recipes. Very good. Read More
(178)
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Rating: 5 stars
07/11/2003
This is a great recipe! I have enjoyed a very similar recipe for as long as I can remember. We have this as an added dish every year at Thanksgiving. Most recipes call for you to cook the rolls in a tomato base. There is nothing like cooking them in saurkraut. I mean think about it saurkraut is made from cabbage they are a natural compliment. It is wonderful re-heated. They freeze really well. Read More
(57)
Rating: 5 stars
07/11/2003
My polish grandmother would never put tomato sauce on golabki and she passed without ever passing on the recipe it was all in her head. this is the closet I have come to finding one that tasted like hers. Everyone seems to want to pour on tomatos!!! Good in the crock pot ,too. Read More
(51)
Rating: 5 stars
01/17/2004
I made this recipe a few weeks ago on a Sunday. The only things I did differently was use tomato sauce and cook the cabbage rolls in a slow cooker for about 6 hours. They turned out EXCELLENT and tasted EXACTLY like the ones my dear grandmother used to make (who passed on before handing down the recipe). Thanks so much for this one - it was perfect! Read More
(43)
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Rating: 4 stars
02/04/2004
This is a great recipe. A little time consuming but worth the wait! I added Tomatoe sauce & poured over the cabbage rolls. I remember this recipe years ago called Golumki's Read More
(30)
Rating: 5 stars
09/17/2008
My mom used to make these growing up and I hated the cabbage. This was my first attempt at making them and they turned out pretty good. I scaled this recipe to 6 servings and used ground turkey in place of the ground sausage. In place of the water I covered my cabbage rolls with a large can of tomato sauce and baked in the oven on 350 for 2 hours. Read More
(29)
Rating: 4 stars
11/05/2003
FOR ALL YOU TOMATO SAUCE LOVERS TRY USING V-8 JUICE INSTEAD. SUPER!! Read More
(29)
Rating: 3 stars
04/15/2013
I have tried several cabbage roll recipes all using tomato sauce and we have never been quite impressed which is odd as we all like all the ingredients. So this recipe was our last try at the cabbage rolls and it was a hit! My husband and my 5 & 6 year old boys ate them up; they were also enjoyed the next day for lunch. We have made these twice now and are making them tonight. (Edit) after making this again I followed the recipe as stated not so good we threw them out. I realized too late I went through most of the reviews the first time before making. Going forward I will (as I did the first few times according to my notes) par cook the rice and season the beef with garlic and Hungarian paprika. Then will cook in a casserole dish with beef broth (NOT water) at 325 for 3 hours or cook them in the Crock pot with less broth or just the juice from the sauerkraut if there is enough on low for 6 hours. Made this way I would give 5 stars but after following the recipe exactly I am knocking it down to 3 Read More
(24)