I have made this several times and it is a winner. The only thing I do is add some vinegar with the tomatoes for the sauce. The gingersnaps really put this over the top. It takes a bit of work but is worth it. You could probably omit the carrots and celery but give it a try as is first.
Packed each leaf with as much filling as I could (large head of cabbage) and had no problem using all the filling. Gingersnaps gave dish an unusual and wonderful flavor.
Tried this and doubled sauce ingredients because I used a very large head of cabbage It was different and tastier than others I've made and was a hit at a recent family gathering. Next time I'll make two pans and freeze one for another meal.
Because of the originality of using gingersnaps and the sauce flavor itself, I am giving this my highest rating. Having leftover filling does not detract from the originality of the recipe, and since the recipe clearly states salt and pepper can be adjusted and the recipe should have a sweet/sour flavor, my adding a bit more lemon juice, salt and pepper did not change the intent of the recipe. My head of cabbage was medium to smaller-sized, so if that is in the case next time, I will use two.
These tasty cabbage rolls worked very well for us. I made a half recipe exactly as written & DH esp liked them. I thought they might benefit from more salt & even some garlic. A truly good balance of sweet to sour is hard to achieve, but you hit it just right! Pls see my rating system. This is a very worthy 4*. Thx for sharing your creation w/us.
This was my first attempt at making cabbage rolls. It did take some work...but the end result was very good. I also had to make some meatballs because there was too much filling for my cabbage leaves. I would prefer more spices but the mild sweet and sour flavor was very nice. If I made it again I would double the sauce and add some tomato sauce to it.
Terrific concept with the required ingredients. The beef filling was "blah" to us however and there was too much; I needed more cabbage. It also needed much, much more sauce. Ours was cooked after an hour and a half and would have been dried to a crisp after two hours. We ate the leftovers with a big can of tomato sauce we spiced up and they were great. I love the gingersnap idea and know this can easily be made a five star recipe.