Pro tip. Freeze a head of cabbage about 2 weeks so it’s really good and frozen. Thaw out on counter for a day before you’re ready to make your rolls. No more boiling a head of cabbage. After thawed, the leaves are super soft and pliable from the outer leaf to the core. And you haven’t boiled out all the flavor and nutrients. Trust me on this, it’s a game changer!

Everything I need to know in sixty seconds with some eye candy 👌

Mmm mushy rice. Don’t cook the rice people it’ll cook in the oven!

Leave the sugar out

This is a very ‘Italianized’ cabbage roll recipe but I’m sure it tastes fantastic.

Why Waste the whole cabbage? can you just peel off & cook a few Leaves?

That should have been kraut instead of kraft.

I grew up on cabbage rolls. We always smothered the top with shredded kraft and crushed tomatoes with the juice. I always make a big roaster full so that I can freeze some of them.

Golompki is what it is called :Edit, this is a polish dish which Is what the recipes is for.

You were interested in that sausage😂

This is the best recipe I’ve seen on here so far ! Making this for tm husband this weekend

I wish this was longer !!! So much good information

Man I haven't had that in forever! Gonna have to make it soon!

Another one to add to the repertoire! 🔥🔥🔥. Looks amazing!

I love stuffed cabbage!

Im about to make Mexican cabbage rolls with salsa & RoTel for the red sauce & Mexican rice.

I like to add some red wine to the filling and tomato sauce … I don’t drink at all but I love red wine in my stuffed cabbage , stuffed peppers , beef roasts, lamb and my special occasion tomato sauce .

Whew boy you can cook

I’m making these now. Cabbages are all stuffed! Sauce tastes delicious! I altered the recipe a little bit using basil paste and adding smoked paprika and Italian parsley to the meat filling. Smells great!

If you're wondering why your tomatoes never soften no matter how long you cook them (even though you're following your nonna's recipe), try a canned tomato that doesn't contain citric acid.