This is such a quick, simple and funky recipe!! My mom and I tried this recipe while we were in a rush, and we were having a lot of fun, watching it cook in the oven! The edges/crust rises up and curves over. It's really quite neat to see! Very nice crust for those who like the thin kind. I really enjoyed this recipe, especially with the herbs and toppings right into the top of the dough. Neat variation! Thanks!

Reviewed On: Nov. 24, 2002

I've tried homemade perogies at a ukrainian friend's home a couple times before, and I had a craving for them so I decided to make them myself using this recipe... They were good, but not excellent. The filling was good but could have had a bit more flavour. The problem was the dough was so tough to roll out and it was hard to get it nice and thin. Then in the boiling process, it just didn't seem to come out nicely, so we fried them up, which improved it a lot. Everyone enjoyed these, but I have had better, and am still searching for the perfect recipe.

Reviewed On: Oct. 23, 2002

I like cabbage rolls, so of course I enjoyed eating this recipe. It was my 1st time making them and I don't think I'll make this one again. The meat/filling inside was excellent (I added a dash of cinnamon which was great). I did not care for the use of savoy cabbage. My brother said "Ew, the outside looks like brains. but the filling's good". I also found the leaves need to be boiled in water instead to make sure they are moist, not shriveled from the microwave, and thoroughly cooked. Also, more liquid (water) needed to be added to the cabbage rolls when they were cooking.

Reviewed On: Oct. 23, 2002