About this recipe: This is a very easy way to make cabbage rolls. They taste great with little work involved. I'm Polish and love them, but this recipe sure beats the lengthy one my dad used.
HI There, this is basically golabki, right? When i make this, the meat and rice tends to fall apart a bit- how do you stop this happening? Great recipe! - 16 Aug 2009
Really tasty and made LOADS! I did made a couple of alterations to quantities though. I couldn't get minced chicken, so I bought a mincer to use at home. It was 'easy' to put together, but a bit of a faff to get to that stage - used lots of pans. The recipe, after reading a couple of times felt a little bland, so I added 2 tsp of marjoram, I boiled my rice with a veg stock cube and I added a maggi cube to the whole mixture. I usually make my own passata, but I add chopped up sweated leek and onion with a pinch of sugar (I find pure passata a bit too tangy) Overall it was a winner in our house! Probably not as authentically Polish with the changes, but we loved it! Thanks! - 07 Aug 2012
Good basic recipe for stuffed cabbage rolls. My grandmother was Hungarian, and she used ground pork and beef, but there is much less fat in these. The only change I made was to spread half a can of sauerkraut in the dish before adding the rolls, and spread the other half on top of the rolls. Add 1 cup of water to the dish, pour over the tomato sauce and sprinkle a teaspoon of caraway seeds over the top. Cover and bake for 1 hour 15 minutes. And there you have it! You have just changed Polish Cabbage Rolls into Hungarian Stuffed Cabbage! The sauerkraut makes all the difference in the world! - 15 Mar 2011 (Review from Allrecipes US | Canada)