Now THIS is my kind of cabbage roll and what I grew up with. People think I'm nuts using sauerkraut, I think they're nuts NOT to use it. THANKS!

We have always combined sauerkraut w/our baked cabbage rolls, covered in tomato sauce... don't forget the caraway seeds for a great taste (not too much) just a little.

This is the exact recipe I make and have been making since I was a child with my mother and grandmother. I love making hungarian dishes for friends and let them in on the marvelous tastes of Hungary's heritage ..... Enjoy and have fun cooking ..

Try a change-up of ground pork instead of beef, or a mix. These are what we know as Halupkies. I have seen people use sauerkraut, though not very common..

Lots of Eastern Europeans in the coal regions. They were known as "Hunky". My grandmother's neighbor couldn't be understood in english. ;-)

This is exactly how my Mom made it. My Dad showed her how to make it and then she showed me. I never thought I would find a recipe that showed the sauerkraut. It's perfect!!!!!

You can find the exact Hungarian recipes on the web, there are some excellent Hungarian websites.

Made cabbage rolls for our Canadian Thanksgiving. They were super using layers of sauerkraut with liquid and covered to top with combination tomato juice and diced tomatoes. Covered and baked till tender. Yummy, got many raves from the 26 adults seated for turkey dinner, Thanx much.

To truly be (Louisiana) Hungarian, you need to use 3/4 hamburger and 1/4 ground pork

I grew up calling these pigs in the blanket or pigs. Our family makes them with a mixture of hamburger and ground pork for new years day. Side dish mashed potatoes.

Everything is correct, except the meat. Hamburger is a travesty in this recipe. Cubed pork butt is the way to go.

This is very similar to how we make it. My mother learned from my Hungarian grandmother and they used 1/2 ground beef and 1/2 ground pork. Also, NO onion or tomato of any kind, and always served with a dollop of sour cream. I think my mom modified the recipe to include uncooked Minute Rice instead of regular rice, which works great. The polish cabbage rolls include tomatoes and no saurkraut.

I learned to make these about 10 years ago from a dear friend that worked with me. She had been born in Germany a couple of years before WWII. She taught me just this way, but in addition to adding layers of sauerkraut she also taught me to add smoked pork ribs we were able to get from a Polish butcher. They are the best stuffed cabbage rolls I have ever eaten.

This is close to the recipe my grandmother, who was a chef for over 40 years made, except she cooked in tomato juice. I have adapted her recipe and sometimes cook in V8 juice..it's FANTASTIC!! I make very large batches of cabbage rolls each fall and freeze for quick meals in the cooler temps!

Exactly like moms! I've tried to remember the recipe for years and this is exactly what I've been making and have remembered as moms.

This is very similar to my mother-in-law's recipe but she mixes 1 lb of Italian sausage in with the hamburger and cooked rice and omits the tomato paste. And it's cooked in the over at 350°F for 6 to 8 hours. It's served it with sour cream on the side with mashed potatoes. This is a traditional New Year's Day dinner. I'm actually cooking it as I type this. So delicious!

I am Hungarian. I always rinse the sauerkraut in cold water and in the pot add a good 1/2 tsp. of caraway seed. This is said to add a mildness to the cabbage,

This is very close to my Hungarian Mothers way of making these. I do add a teaspoon or more of Caraway Seed, which really works well with cabbage. Like that these are done on top of the stove or in a crock pot, rather than the oven.