No ImageStuffed Cabbage Rolls

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  1. Shadowless

    We loved it! I used this as a base recipe. I doubled the meat ( I used 1lb ground pork and 1 lb meatloaf mix) adjusted the spices and rice. I did not use a head of cabbage or tomato. I added 1/2 the sauerkraut with some caraway seeds to the bottom of the pot, made large meatballs instead (the way Mom used to) and put a ham hock in the center. Added the rest of the sauerkraut added water and cooked it! Delicious!!

    xxxxxyyyyy

  2. Mirjana

    I am from Croatia, we also make a “sarma”with small differences in preparation. The cabbage is eaten in winter and sweet in the summer. The meat is always pork and veal because the cabbage searches for the lard, which gives the cabbage a taste, is cooked in tomato sauce. Served with corn bread.

  3. Betty Sinclair

    Cabbage does not need to be boiled first. I buy it and put it right into the freezer.The night before I’m making them I take it out of the freezer to thaw. In the morning the leaves are all soft and wilted.They are very easy to work with to fill. Never boil your cabbage again.

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  4. Lisa

    OMG Awesome. But take 3 hours covered on low. U have to try

  5. June

    Elise – I just made these last night for dinner and they are absolutely incredible. They have fabulous flavor and cabbage was perfect- cooked just the right amount! Loved the sauerkraut sour cream sauce too. Thank you so much for sharing such a great recipe.

    xxxxxyyyyy

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