My grandma never measured. I watched her as an adult and counted "glugs" and " hand-fulls" and after about 5-6 tries I came up with the measurements regular people can use. This was my favorite dish that she cooked. It was always ready when I came over. Hope you like it.
1Core cabbages (remove core), and steam one at a time in about 1-2 inches of water until cabbage leaves are easily peeled from head without ripping. Separate leaves and set on paper towels to soak up moisture
2Prepare meat mixture in medium bowl while cabbage is steaming, mix well. Set aside.
Line bottom of Dutch oven with sliced apples .
3Fill each cabbage leaf at the vein end (bottom end up) with about 1 heaping tablespoon of meat mixture, and fold over sides and roll up. Place each one in large Dutch oven seam side down. Fill each leaf according to size. Place around bottom of pot in circle, laying cabbage rolls over the spaces between the rolls on previous rows going upwards.
4In large mixing bowl, mix sauce ingredients together.until well blended. Pour over the cabbage rolls, making sure the liquid reaches the bottom. Add enough water to have liquid cover the rolls by one inch . Cover tightly and cook on a low flame for 1 1/2 hours, check for taste and correct. Cook 1 hour more
5Remove from pot and serve with Kugelis or mashed potatoes.