Stuffed Cabbage Leaves with Paprika Tomato Sauce

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The sauce for covering the cabbage rolls was fantastic, a very authentic German flavor. I've made the recipe several times now and I prefer regular cabbage to the savoy. I found the savoy, while it stands up better in the prep process, it was quite tough and flavorless once cooked. Also, we don't eat white bread so I substituted brown rice and it was quite delicious. I'm sure this will become a staple in our kitchen.

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I think this recipe is missing some instructions. Cook covered? uncovered? doesn't say, Do I cook the stuffed cabbage by itself or put the sauce on it? doesn't say. Never had a recipe so incomplete, and haven't made stuffed cabbage leaves in 20 years! In the end I cooked one uncovered with some of the sauce on it and saved some sauce for serving.
The sauce does have a bit of a sweet flavor, so if you don't like sweet, leave out the sugar. Paprika will give a sweetness to a sauce as well. I used a whole onion, finely chopped and I think it was a bit much, although I measured it and it was a full cup.
It came out very tasty. In order to cut down on the "oily" ness, I would suggest using less olive oil in the onion saute. The pork/beef mixture can be oily in itself so when it cooks it lends itself to being more oily.

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This recipe is awesome. The sauce tastes like German Goulasch - and I have used it for that with beef and pork roast, cubed.
the Stuffed cabbage Leaves taste great - I can't say enough about thsi recipe.

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I have made this several times and each time it has bee nreceived with praisese. I have used the stuffing to stuff peppers halves and cook them in the sauce. The sauce truly is versatile. I have also used it for sauce on pasta.

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This dish is awesome. I have made it several times for all of my family members. My trick is to put your head of cabbage in the microwave for about a minute and then peel a few layers off and repeat. It makes it easier than boiling and cooling down the leaves. The sauce is what really makes the dish.

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My family absolutely loved this recipe. I will definetly make this again. There is sooo much flavor. We had leftovers and my older son said he was so excited to come home for dinner because he knew we were having it again. I made it with rice on the side which was perfect for soaking up the sauce. The sauce makes this dish great!! I'm even going to make it for my parents one evening.

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This low calorie high flavor recipe is a hearty winter dish that keeps me satisfied even though I'm on weight watchers.

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so salty!!!!!!!!!!! so oily!!!! so gross! not MY MOTHERS stuffed cabbage. How dissapointing! do yourself a favor..dont eat it.

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I used all ground pork. It was just like my mom and busia used to make.
Everyone who has sampled my golabki,(ga-womb-kihas asked for the recipe.









9ga-womb-ki








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All I can say, is when this sauce has a chance to cook, and the flavors get together...it is absolutely wonderful!!!

Enjoy...