These were delicious. I used ground turkey instead of ground beef since it is less fattening and tomato sauce instead of V8 juice because my BH does not like V8. These were so good and I normally do not cook cabbage. The only problem that I had is that my cabbage was really tough and not very soft after it was done cooking. I don't know what that was all about but other than that. Delicious! Thank you for a great recipe.
So easy to make and so darn good we kept going back for more. The whole family raved about these, so you know they get 5 stars from us! Thank you!
Divine! I always make the cabbage beef casseroles, but wanted to try out the actual recipe. This was super easy! I made the meat and rice the night before and threw the rest together in the morning so that it was ready to pop in the oven when dinner rolled around. And, I used ground turkey to make it lighter...it was the nicest I'd ever tasted ground turkey and had it not been for the color, no one would have guessed it wasn't beef. Thanks for the terrific and easy new recipe for my keep file!
this is just like my moms recipe, my mom also freezes the head of cabbage for ease in preparation. I find that this makes the cabbage leaves a little rubbery and prefer to put the head of cabbage in boiling water and remove the leaves as they soften. If you are going through the trouble of making golumbki-you may as well do it this way so the cabbage is tender.
I Used 1 lb. 75/25 Ground Beef And 1/2 lb. Ground Pork But No Rice Absolutely Fantastic Great Flavor Cooked In My Pressure Cooker For 25 min.
This recipe made amazing cabbage rolls and actually made more than enough for 12. My husband really liked them. Yay! A couple notes; firstly, I don't own a Dutch oven, so I used a skillet that can go in the oven (Giadda De Laurentis for Target) and they still came out amazing. Secondly, there are no instructions on how to prepare the cabbage before you roll it. I just boiled them in water for 5 minutes then put them in an ice bath. Other than that, these are delicious. :) definitely worth a shot.
What a treat this dish was. It has transported me right to my grandmother's kitchen back in Poland. I have some leftover cabbage and I think I will make it again tomorrow... Yum! Thank you.
This recipe IS very easy! I boiled the head of cabbage for about 10 min to soften the inside leaves more. I used tomato past mixed with water instead of v8 juice and brown rice instead of white. The second time I made it I doubled the filling recipe and added a bit more salt and pepper. I would recommend this recipe to anyone even a begginer.
Fixed these and they were very good and simple to make. Hardest part was getting the rolling down. I cooked mine in an electric slow cooker and they were delicious.