"Dump all ingredients in pot and cook." Doesn't get any easier. The result captures the mild sweetness of the cabbage perfectly, the ingredients all enhance the flavor without competing.

Reviewed On: Nov. 17, 2009

Made it a few times, IMO 1/4 cup olive oil was too much, second time 2 TBs worked for me. I added fresh bread crumbs with the cheese as first layer on the meat interior, also used arrugala and shallots in the stuffing, (if and when I use spinach I'll saute it first) subbed virginia ham for the prosciutto. Had no problem with the garlic. Tied the rolls with folded strips of aluminum foil a la Jacques P. I did grate my own Parmesan and I subbed for the mozzarella according to what I had in the fridge. Easy to make, easy to improvise and impressive when sliced and served.

Reviewed On: May 7, 2009