This is about as easy as it gets for a cabbage roll recipe! I've made it a couple of times and I really love the results. I usually double it (I'm very big on leftovers!) and use 1/2 ground beef and 1/2 ground turkey to lighten it up a wee bit. I also add a pinch of ground nutmeg and a bit of garlic powder to the meat mixture to bring out the eastern european flavor.

Reviewed On: Jun. 21, 2002

My husband and I both loved this recipe (and I loved having dinner "in the can" in the morning and not having to think about it again!) Here are my modifications: I removed the skin from the thighs but left the bones in - less fat, more flavor. I also used 12 thighs instead of eight (I had a "bonus buy" package) and it worked great - I would do it that way again as it yeilded lots of leftovers and there was plenty of saucy stuff to go around. I also used fewer olives than recommended and none of the olive brine from the jar. I will definitely be making this one over and over again!

Reviewed On: Jun. 21, 2002