Yum looks so good..Now I want to make some for dinner,

Can you share your recipe?

Yummm!

1 cup cooked long grain rice mixed with a pound of ground meat (pork is the traditional way) I used 1/2 lb of gr beef & 1/2 gr chicken extra lean. 1 chopped onion small pcs 1 egg. Cut the end off a large head of cabbage & remove the leaves carefully Place leaves in a wide mouth pan with boiling water & a sprinkle of salt boil 3-4 minutes each then place in a bowl of cold water & then place on towel to remove excess water. Mix cooked rice with egg, then add meat & diced onions & 2 tablespoons of tomato soup. Scoop out (I use ice cream scoop) meat/rice mixture into the end of each leaf & roll pushing sides into roll with the last bit of leaf tucked underneath like in my pic. The I layer the roast pan with foil shiny side down & use the extra leaves to line bottom & side of pan so they don't burn I add the remaining soup with a jar of tomato chunks & spices (oregano & garlic are good with a couple cut up tomatoes) & a jar of Garden cocktail Tomato juice & mix it well then pour enough to cover the bottom of pan then layer the cabbage rolls then I pour the rest on top & bake in a covered pan @375 for 1 hour 15 minutes. We will have some for dinner & then freeze the rest

When I was a little girl,we lived across the street from a florist shop.It was a large family,that all lived together,some old bacholors & some old maids and only one married couple that were old too.They used to have a large kitchen downstairs and they would make these,LOTS of them.I loved them,the cabbage rolls and the people.I would sit and watch,I was a good girl,until I went in the flower shop room, where they made the arrangements.I couldn't see what and how they were making so I had to move around in their way, and they would say I had 'ants in my pants'.No wonder I can't even put flowers in a vase and it look good!....I also remember the smell of the cooler, where the live flowers were,no reason I love flowers to this day.

I am do happy you shared this with us - I can't wait to make them.

Don't you just love this site, not only wonderful embroidery projects to share, but gorgeous recipes from our friends from all over the world?

This sounds an easy recipe Loralye, glad you shared it with the rest of us Cuties. Love Chris

What time's dinner? I don't want to be late and hold you all up...

These look yummy, thank you for sharing the recipe. I've always wanted to try these, now maybe I will. Thanks, Leaha

It has been awhile since I have had this dish, I may need to make some. Can you share your recipe?

Hay i had these for supper oh you call it dinner mmmgood:):)

Oh yummm, holubki!

These pictures made my mouth water. Just a tip on the cabbage..if you freeze it and then let it thaw, you don't have to put it in boiling water. Once it is thawed, its soft just as if you had boiled it and you don't burn yourself trying to take the leaves apart.

I don't roll my anymore but layer it Lasagna . A lot less time and the same results.

Yummm!!! I've often thought we should have food here too. lol! I wonder if we can have a food tab too? For recipes, pics, that would be nice to see what everyone is cooking.

They look delicious! I made a bunch of these for my kids as part of their xmas present (something a little different as they don't really need anything and they love homemade) - along with lazy cabbage rolls.
I can just imagine the taste of these - mmmm good!

proud of you!!

They look so professionally rolled :) GREAT presentation!! My DH mom always put a layer of bacon on top when she made them. Sounds extra healthy, huh? lol. Flowers to all! Thanks for your recipe!

What a surprise! This is an old German recipe too - we call it
"Krautwickel" and it seems you do it the same way - only we use to
have potatoes with it and that younger people even do not know
about it. I use to do it sometimes but that's a real lot of work but so tasty.
Have to do it again in autumn when my daughter is back after one year New Zealand. By the way? Where do you live and maybe some immigrants brought this recipe? I just wonder because every recipe has a history behind - Maria