Reviewed: Nov. 5, 2005

I have made hundreds of recipes from this site. I'm reviewing this one first because it's my favorite. I make it just as it is and it's great or I recently started added a big bag of coleslaw instead of the head of cabbage when I'm pressed for time. I've also used two cans of tomato soup to make it taste more like cabbage rolls and that's great as well. Thanks for putting it on Susan, it's my Grandson's favorite food (he's fifteen months old)

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swalker3

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Oct. 17, 2005

Excellent soup! I left out the rice only because I prefer it that way and it was delicious!

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LMINKER

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Reviewed: Sep. 30, 2004

I recommend you exchange a bottle of beer for the water. Also, drop the stewed tomatoes and substitute two 8 oz cans of tomato sauce. This is a fantastic recipe. It gets better the second day..

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CDR164BN

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Reviewed: May 30, 2004

We thought this was a bit bland. I will try again adding more garlic, garlic pepper, green chili peppers, and a couple more seasonings that I like such as, Cavender's Greek Seasoning and Fiesta Fajita. These are great seasonings with a lot of flavor and very versatile for all meats, soups, chowders, beans, etc. I get them at Wal-Mart.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: May 9, 2004

i tried this and this is a fave with my family, especially my mother who is cajun. she thinks it tastes great and has me cook it often. thanks for the recipe!

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mercedes0602

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Houston, Texas, USA

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Reviewed: May 1, 2004

add a little more spices for a better taste (hot chili pepper flakes );a little blend without that.but still good .

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BENBEAR

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Apr. 6, 2004

Mmmmm....good (after some adjustments). I found the cabbage ratio to be a bit high, even considering that I was using a 2lb package of burger, so I also added some extra rice and 2 extra cans of tomatoes with jalepanos. In addition, to combat the blandness of the dish and make it more in the traditional jambalaya flavor I added 2 fresh jalepanos, 1/2 tsp of red pepper, 1/2 tsp of old bay, and 4 extra garlic cloves. It also helped to substitute chicken broth for the water, and due to the extra rice I ended up using about 34 oz of broth. Even so, it was not runny at all...if anything could have used a little more liquid. With a bunch of garlic salt and a little black pepper, this was a dish that my bf LOVED (until I told him it was cabbage, anyway...whoops!) This has been added to my regular cooking reprotoire...thanks Susan!!

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RANCHGIRL_59714

Cooking Level: Professional

Home Town: Belgrade, Montana, USA

Living In: Bozeman, Montana, USA

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Reviewed: Mar. 26, 2004

I browned meat first and drained fat. I didn't have tomatoes so I added about 3 cups of spaghetti sauce, more garlic,beef boullion with water and salt/pepper to taste.Delicious and simple alternative to cabbage rolls.

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maria65

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Reviewed: Mar. 24, 2004

My 5 Nephews 2-10 LOVE IT and my Brother-in-law even asked for leftovers! I give it a 5! Be creative with the spices to liven it up!

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HazelVallette

Cooking Level: Intermediate

Living In: Mount Carmel, Pennsylvania, USA

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Reviewed: Mar. 17, 2004

I made this tonight and it was quite tasty. I used beef broth instead of water and I used Onion and Garlic diced tomatoes. Super easy to make!

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WYLISHA

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Feb. 26, 2004

My family loved it.... The recipe goes good with homemade corn bread.

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COOKINGLADIE

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Reviewed: Feb. 15, 2004

This recipe is one of my favorites. I like to add chicken instead of sausage. Hot peppers make it great!

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RR797

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Reviewed: Feb. 12, 2004

I'm trying to figure out how this got so many good reviews. We did not like this at all. I used a good Andouille (cajun smoked sausage) and x-tra lean gound beef and it was still way too greasy and was just bluck!! Tried adding more spices, etc, but to no avail. Sorry, but will not be making this one again.

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SHANN89

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Reviewed: Jan. 26, 2004

I loved this! I used bulgur instead of rice. My boyfriend couldn't even tell. This is a fantastic cabbage recipe.

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Manda

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2004

I thought this recipe was okay. It wasn't exactly what I expected and I felt it needed a little more zing, but I like my food with a little spice in it.

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LROBBINS

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Reviewed: Jan. 14, 2004

I tried this recipe for the first time 2 weeks ago and it was a huge hit with my hubby and I. I have since passed the recipe on to several others, and everyone loves it. It reminds me of stuffed cabbage without the added work of rolling in cabbage leaves. I did however change the sausage to a mild italian and added basil to this recipe. My son and his family rate it awesome ! Thanks Susan for a new twist on sometimes boring cabbage !!

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NannyJ

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Reviewed: Jan. 5, 2004

Great recipe! I served it New Year's Eve. Even those who said they didn't like cabbage loved this dish. I used diced tomatoes instead of stewed, and added more seasonings. It was delicious.

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CMOM27

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Reviewed: Jan. 2, 2004

This recipe was absolutely great! Even my 4 year old and my husband LOVED this meal. And trust me, that is saying a lot. I will certainly be adding this recipe into our rotation.

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MSMARI4

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Reviewed: Jan. 1, 2004

For a 3 qt crockpot, use 2-4 slices bacon, chopped, 1 lb smoky sausage, sliced, 1 onion, 2 cloves garlic, 1/2 head green cabbage, Saute in dutch oven to wilt the cabbage. Add 1/2 c rice, 3 tomatoes, 1 c V-8 juice (or a can of tomatoes), 1 can blackeyed peas for the best New Year's Day meal ever. 5 hours on high. Cornbread is a great side for this. Suggestions to add rotel or green chiles a good idea, try a touch of sour cream on your plate. Terrific, man-pleaser.

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RUTHWARD

Cooking Level: Expert

Home Town: Kenner, Louisiana, USA

Living In: Boyce, Virginia, USA

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Reviewed: Dec. 23, 2003

This was much better than I expected. Even my picky 2 year old liked it. I cooked the meat, onions and celery and could tell it was going to be way too much food for us. I put half of the cooked meat into the freezer and proceded with the recipe...using the full amount of cabbage and rice and beef broth in place of the water. I did add quite a bit extra garlic, however. We found there was plenty of meat in the finished product with only half of it in there. Plus I have a head start next time I make it! Thanks for a new weeknight favorite!

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RAMY813

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