Aahhh traditional cabbage rolls! We liked them but I had a problem with the sauce. It gelled up in my fan assisted oven (I live overseas) and required water to thin it out about half way during cooking. So, in the future I will use tomato sauce or my Grandmom's trick of taking tomato paste, adding water that the cabbage was boiled in and a splash of vinegar. I think I will use the spaghetti sauce and sour cream served on the side because it did add a nice creamy flavor that we liked. Also, I will add a can of diced tomatoes to the meat mixture next time. I got exactly 20 large cabbage rolls. Thank you!
The combination of sauce and sour cream gave these a unique flavor and a smooth and creamy texture.It was an over all good dish.