My mother always browned the cabbage rolls in bacon drippings before baking.

I make the rolls but use a good marinara sauce that I make all the time.They are delicious.

My Mom made these all the time and she put the tomato suace on before baking along with strips of bacon. Nothing better ever!

My adult kids love this. While the meat is baking I make sausage and when all is done I put the sausage with the golumpki and cover it with sauce and grated cheese. I bake it for about 10 min until cheese is bubbling. Have served it with different sides like veggies, tater tots and rye bread.

The tomato soup is essential. This is NOT what we know of as stuffed cabbage. The sauce is mild (milk or cream can sub for the sour cream). You can also put some fried bacon or salt pork cubes in with the soup. My mother always put the tomato mixture on BEFORE baking.

My mom has made these since I was a child. She always used ground beef and rice only. She pours tomato sauce over them before baking in oven. I dint think I would like them any other way.

We always mainade our pigs already dressed up in vinegar overnight, pour that off and cook them in tomato juice til done, yep sauerkraut and hard bread, yum,

This recipe was excellent just like my mother-in-law made. The only thing I recommend is to double the sauce so you have extra.

I learned to make stuffed cabbage or pigs in the blanket from my mother who is German. I core the cabbage and boil until the leaves come loose with a fork. My mother uses ground beef, tomato sauce, onion, salt, parsley, 1 egg and Uncle Ben's converted rice (uncooked) for the filling. I do mine the same way but instead of using only ground beef I add ground pork and use ketsup instead of tomato sauce for the filling. The pork gives a better flavor and is more moist. Once you place the stuffed cabbage in a casserole, top with left over cabbage, quartered. To finish pour tomato sauce and a little water over the top. Bake for about an hour, depending upon how many you are making. I make my meatloaf the same way, but in the southern tradition I top it with tomato sauce, a little water and dark brown sugar.

My Ukrainian grandmother makes hulupucha (sp?) very differently. No tomato anything. Rice, pork, onions rolled into leaves. Sour salt, or lemon juice in H2O put in bottom of oven-proof pan. 200-250°F for 1 hour, turn off till cool. Freeze individually, then together. Lasts 1 year in freezer. When ready, fry in butter and small amount of oil so not to burn and fry till inside done and cabbage is desired brownness. I like mine black! Eat with sour salt!

My recipe is a combination of the Polish from Maryland and the Germans from Pennsylvania.. We use ground pork, ground beef, ground veal and celery sausage as our meat base. Mostly served with country ribs and sauerkraut.. Or like the poles with tomato sauce..

I use a good hamburger plus veal and sausage combined with rice.. Egg and spices-then roll in cabbage. I use tomato soup and some tomato paste/water mixed together poured over it and put in some Kolbassi for added flavor. I cook it in the crock pot for about 5 hours on high.---

Good but you MUST bake them IN the tomato soup or tomato sauce in my opinion. That makes the whole dish more tender and tasty!! Pork mixture is nice but I have done with beef for a long time and it's still very good. I don't use boullion, just a good can of tomato soup with half a can of water.

I use beef and pork mixed with onion, salt/pepper, paprika, a little garlic and par boiled rice. Line a dutch oven with sauerkraut, place cabbage rolls on top and cover all with tomato soup diluted with water (can also add canned tomatoes, smashed). Cover with unused cabbage leaves, bring to a boil, reduce heat and simmer till done. Serve with sour cream and mashed potatoes.

GEESE! For those that think their recipe is the correct one, I think the bottom line is, there is no CORRECT way of making them. Everyone adjusts their recipe according to what they like. It doesn't make them wrong and it doesn't make you right. I say enjoy them whatever you like them, because any way they are made, they are delicious!