I really liked this recipe. It is time consuming, but it was worth it to me. My husband is not a vegetarian, so I browned some ground beef and sprinkled some in the rolls that he would eat. We ate them a couple of days in a row and then froze the rest. I'm sure they'll come out fine, as I have frozen regular cabbage rolls with success.

Reviewed On: Oct. 28, 2007

I'm baking this recipe again this year for the holidays. Thought I had rated it, but I hadn't. It's wonderful! I do bake it 15-20 minutes longer than stated and check it every five minutes. Also, I use parchment paper on the bottom of the pan.

Reviewed On: Dec. 16, 2006

I made this recipe twice and we liked it. I think some of the not so glowing reviews missed the "jiffy" part of the title. Yes, I cooked the onions and meat together also. I did add a bit of garlic and seasoned salt. After the dish was cooked, I added a layer of chopped olives. And I set out sour cream, which several people said was a good addition. The second time I made it, I didn't have enough potatoes, so I supplemented with a cup or two of cooked brown rice. I almost always have some cooked brown rice in the fridge, so it didn't slow me down. This is a keeper because it's QUICK! and also tasty.

Reviewed On: Oct. 13, 2005