People who never tasted such a marvel dont know what they've been missing!

growing up my mother used to make those. Then one day she did the unthinkable...she made cabbage roll casserole. She didn't have time to go through all the steps to make the rolls but my dad wanted cabbage rolls for dinner. She used her crockpot and chopped the cabbage like she was going to make coleslaw and layered the bottom of the pot then added the filling in a layer and kept doing that until she ran out of room or fillings and let it go. Dad asked what it was and she said just eat it. He did and loved it, so did I. I guess I should add, I had an accident earlier in the year and had doctor's appointments all that day and that's why she did the crock pot.

Grew up enjoying Mom's cabbage rolls which were excellent. Tried this recipe yesterday and the best flavor ever!

I haven't made cabbage rolls in years and decided to use your recipe as a guideline. Needless to say, I over ate because they tasted delicious! Thank you! I'm writing it on a recipe card 🙂🥰😋 Jesus loves you!

I made these cabbage rolls today. My son,who rarely complements a meal with more than, “ It’s okay.” Raved about the them. My husband enjoyed them,too. I’ll definitely placed these on my regularly cooked recipe list. They were easy and worth the time to make.

Turned out very yummy! My European in laws said it was the best cabbage rolls / sarma they have had

I like the dish you cooked it in

We made these for dinner today. They were amazingly delicious. Thank you so much for the recipe and instructions.

My family has been making cabbage rolls for so many years that they have turned it into an art form, for instance ... don't cook the rice in water, but rather chicken soup mix. Freeze the cabbage in the freezer over night, it helps the cabbage come apart .

Made these for dinner! Delicious, big hit by all. Love the sauce!!

Australia - Hello Kristi, what a fantastic recipe !!. I have seen quite a few recipe's, but wanted one that has more flavour, such as the garlic in it. You really nailed this one, it is the best by far. Both my crushed tomato and soup cans were the same size, so I had to google conversions as here they are in Grams and not Oz size cans. Also I would like to say I really liked the way you presented this in front of the camera. Calm, well spoken and really easy to follow. Stay well and thank you for your video

Thank you from Canada

I agree that the sauce is key to cabbage rolls. I see some recipes with no sauce. I love a lot of sauce on mine. Am going to try canning cabbage rolls for the first time, so hope they will turn out well. Loved watching your video.

This was my first time ever making cabbage rolls, I watched a dozen KZfaq videos and decided to go with yours and they turned out absolutely amazing! Thank you for taking the time to make a video and share! Happy New Year! 🎉❤️

Great idea for dinner tonight, I will probably shortcut on the sauce as my family is diehard Ragu tomatoe sauce lovers. But you gave me some good ideas for improving my cabbage rolls. Thank you!

Everything you did was great, one trick that I learned from an old Polish lady is to do is bake the rolled cabbage rolls in chicken broth, then add all of the goodies that you made, it is delicious keep up the good cooking

Tried your recipe tonight. Very good. Thank you.

This is absolutely delicious. This is the 1st time that I have ever made cabbage rolls, though my mom use to make this when I was a kid. If you have an extra set of hands, that would help a lot. A heads up on the sauce is that its taste changes from the time when it goes in, to the time when it is cooked. I was not expecting this, but then again, I am just a beginner at cooking. I made a few changes to the sauce, which you may find helpful. I did not use brown sugar, but used Jaggery (labels says Jaggery Powder) in its place. Use the same amount of Jaggery as you would Brown Sugar. I also added some fresh Italian Parsley to the sauce. I was not going to initially use it. However, the sauce had a blah taste to it, so I quickly chopped up about 3 tablespoons (no need to be exact by any means) and added it to the sauce. I got that idea from another similar cabbage recipe. When you add the ingredients to the meat, make sure the onions are chopped fine enough. I did not do this and wish I had once I started adding the mixture to the cabbage. Also, I did not use rice, but instead used Organic Riced Cauliflower (Brand: 365 Whole Foods Market). I baked and broiled it in the oven to try to get the moisture out so that it would be more like dry rice. If planning ahead, you may want to let the Cauliflower just sit out to try to reduce the moisture. I would not recommend what Kristi did, which was to cook the rice, let it cool, and then use it. This is because the result, as I found out the hard way, makes the mixture moister than you would like. At least it did for me. Rather, I would cook it until half way done (if possible) and then let it sit overnight in the refrigerator. I set the oven to 356° Fahrenheit (176.667° Celsius) and cooked for 1hr 30 mins. Took it out, let it set for about 2 minutes and then took one out because I was dying to see what it tasted like. Mine had a slight spicy taste (peppery), which was not expected, but that is OK because I liked it, a lot!! In my opinion, this recipe could be modified to be WHOLE 30 compliant by leaving out the Brown Sugar or the Jaggery. I do not think that it is going to make or break the sauce part of this recipe. And yes, it is true that the sauce is what makes this dish. In the event that you are try to minimize the work to prepare this dish, I would suggest using Rao's Homemade (Roasted Garlic). I was going to do this, but then changed my mind because I wanted to try the sauce recipe, which I am definitely glad I did. The beauty about making your own sauce is this: you control what goes into it and how much. So you control its taste. If you try Kristi's recipe with or without modifications, I think you will love it. Definitely something that I will be trying again in the future.

Looks good!

Thank you for your time and amazing knowledge best regards MAM

I made them today in crock pot unreal my 6 year old ate two huge ones lol with garlic and cheesy bread

Made this , loved it ,Kudos

Ty! Making these :)

Thanks. I first rinsed the rice in a steel bowl a few times with cold water bc of all the starch. then rubber soond it into a fine screen then dumped into the already boiled water. cooked 15, quick cooled.

I know I'm a couple of years late to the party here, but I highly recommend trying these with sour cream the next time you make them. They're very much like the Ukrainian cabbage rolls my grandma used to make and we always put a generous dollop of sour cream on top of them. 😋

My absolute favorite meal with mashed potatoes!!!!

This is a convenient way to make cabbage rolls; however, I would omit the canned tomato soup and add my homemade beef stock containing tomato paste; just use an uncooked 15 min rice 🍚 as this would thicken the 🍅 sauce.

Very nice videao

Hey Kristi! Happy New Year! These look fantastic!! We loved these!! My Grandma always made these for us. I definitely want to try this!! Ooh the tomato sauce sort of has a sweet and sour vibe! I love it!!

Look great!!!I just made some but, I undercooked them.They are going back in the oven for an hour.

Polish name is : "Gołąbki". These are delicious 😊

For my family it’s a dash of cumin and tons of garlic but Gehenna I make it I make a roaster full and freeze and give away rolls.

Ok, I’ll give it a whirl. Gotta be better than a cabbage sandwich. Thank you

That looks delicious I don’t make a per se sauce but I do you cut tomatoes and a large can of tomato juice I fold mine differently but I don’t have to use the all mighty toothpicks mine stay together nicely and I cook mine on top of the stove for a good hour and a half I do not use cooked rice use rinsed white rice basically everything else is The same .

My husband needs to lose five stone, so I made them but with a few adjustments. I had some frozen wholemeal breadcrumbs, and I used oil instead of butter. Well see how it goes,

This is new to me and thanks for the video. 2 questions: 1. What do you eat together with the rolls? 2. What to do with the left over sauce in the cabbage roll pan? Throwing it away?

Sour cabbage is the trick

Hello from Canada! Very excited to try this! Can you tell me is it condensed tomato soup you use or is it ready to eat? Our soups up here in that size are always condensed so I don’t wanna make a mistake! Thanks 😃

Use leftover cabbage. Make Cole slaw.

A very nice recipe . A great and tasty meal . Best Wishes for a Good and Happy New Year .

tomato soup is it make a good sauce

So when we eat. Me Hungry.

You look just like my girls kinder teacher!

You should try cutting the cabbage leaves differently. Yours was the hardest to handle compared to other recipes.

Kristi, I have a question about the salt you use. Is it ordinary table salt (like Morton's salt) or is it Kosher course salt or is it sea salt or is it something else?

Can you do this with pork and BBQ sauce

ROLL IT UP!

My cabbage rolls are made with onion , bacon and garlic, mine are the size of baby finger

I have recently found out that I can't eat eggs. What can I substitute for the egg in the recipe?

What boiling water?

Great video..I'm going to do this in the next few days for xmas Can we premake, then freeze? Also at the end of ur video's can u plz make a list what we need 😇 Lol...I screen shot the ingredients for now

Can ground turkey be used in place of ground beef and if so would I need to do anything different? I can't eat ground beef

Your supposed to cut the head of cabbage off & put the cabbage in boiling water & when they drop off put them in a colander,then do the roll & put them in a pot rolled with a plate on top & cook = lahano dolmades Greek style

OK, so I made this again. Since my last comment, things in my health condition have changed, so I modified the recipe. One change involved using Bison rather than ground beef. Another change was not using using white or brown rice, but rather using wild rice (not a blend). I cooked it and then let it cool down until the next day. Wild rice contains resistant starch, being often considered to act like a prebiotic. So if you are watching your carbohydrate intake, this can help tremendously Note 1: no need to change the amount of rice in the recipe (1 cup). Note 2: If you are following the whole 30 plan, you may be able to eat wild rice, since it is not truly rice, but rather a grass.

Secrets in the sauce

❤️🙏🌸

I don't put any tomato sauce, i use butter and onions

Thanks. now to make a vegan version. and not a lab meat thing. I first rinsed the rice in a steel bowl a few times with cold water bc of all the starch. then used a rubber soon it into a fine screen then dumped into the already boiled water. cooked 15, quick cooled.

where can I get the recipe?

I’ve tried twice to make cabbage rolls, but cabbage is so tuff, what do I do?

Did you forget to boil cabbage

Would you write all this recipe to me....I can't keep up

No dollar store ingredients for me , I am a brand name shopper because I like nothing but the best! 😊 maybe because I shop healthy and didn’t use butter in recipe because u know butter is not healthy for u, lol as I eat as healthy as I can. lol I will look more into healthy eating recipe. But thanks for the input lol

I don’t know what I did wrong? I followed the whole recipe and it came out tasting bland. I feel like I wasted my meat and time. Sorry, just want to be honest

No disgusting onions please