Reviewed: Nov. 5, 2009

It is an easy way to make and serve stuffed cabbage. It was good.

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Reviewed: Feb. 7, 2009

I really liked this recipe! I should have cut the recipe in half, but it is even better the next day. I did add more sauce and stewed tomatoes.

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mudderjim

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Reviewed: Jan. 28, 2009

This is an excellent recipe. I changed it a bit - rather than use ground beef, I used ground chicken. Also, instead of thyme and sage, I used poultry seasoning. Brown rice tasted really good in this recipe.

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SUPERHIPCRYSTAL

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Reviewed: Jan. 6, 2009

better if you skip the thyme!

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glamgirrl

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Aug. 13, 2008

This recipe was good and much easier than making the rolls. Thanks.

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DebbyV

Cooking Level: Intermediate

Home Town: Edinburg, Illinois, USA

Living In: Decatur, Illinois, USA

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Reviewed: Jun. 2, 2008

I was really excited about this recipe, it saved a lot of time compared to the labor intensive job of making cabbage rolls from scratch. However, I'm learning to read reviews BEFORE cooking items. I agree with another poster that this recipe needs much more moisture to cook the cabbage thoroughly and for the casserole to end up more moist. I fixed it for the first time for company and it was a disaster. The cabbage was tough and crunchy. The casserole was very dry. I think adding more broth and tomato sauce would be helpful as well as perhaps parboiling the cabbage first. Next time I'll try the additional steps as well as cooking longer at a lower temperature. Over all very tasty but too dry and undercooked.

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Halbert

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Reviewed: Feb. 25, 2008

We liked this very much, but I did make a few changes. Like some of the other reviewers, I thought it might need more sauce, so I used a 36 oz. can of commercial spaghetti sauce AND an 8 oz. can of plain tomato sauce. Also, I baked it covered for an hour before uncovering it to put on the cheese. It came out great! The cabbage was fully cooked, and there was plenty of sauce. I'll make this one again!

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Mary McCarthy

Cooking Level: Intermediate

Home Town: Braintree, Massachusetts, USA

Living In: Lakeville, Massachusetts, USA

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Reviewed: Feb. 1, 2008

A very unique dish. I ended up using twice the amount of tomato sauce because the casserole did seem very dry. I used a spicy tomato sauce which gave it a delicious kick. I didn't use the cheese to avoid the unnecessary calories & I don't think it was missed! Does anyone else find it funny that almost every other dish on allrecipes.com has a ton of cheese in it? Once it came out of the oven, the casserole was just okay. I left it in the fridge overnight & then reheated some for lunch the following day. Like most tomato based dishes- this casserole is meant to sit & "blend"! The second day it was just fantastic. Take a chance on this recipe! You won't regret it.

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Rebekah

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Owensboro, Kentucky, USA

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Reviewed: Jan. 21, 2008

Delicious! I substituted veggie ground round for the beef, omitted the bacon and used a splash of liquid smoke instead and added mushrooms and red pepper. Will definately make again!

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SHARIBERRY1

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 5, 2007

way easier and more flavorful/easy to eat than cabbage rolls. there were no cabbage 'carcasses' left on the plate by my kids!thanks!

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karisco

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Reviewed: Sep. 1, 2007

Tried this yesterday and loved the meat ingredients and it came out pretty good except that the cabbage didn't cook thoroughly and it was tough....next time i would also use tomato juice besides the sauce so that the cabbage would cook better, even better, I would parboil the cabbage . liked the concept of a lasagna -like dish.

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bizee

Home Town: Grosse Ile, Michigan, USA

Living In: Lexington, North Carolina, USA

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Reviewed: Jul. 11, 2007

My husband really liked this casserole, but I didn't like the taste of it as much. I must just like things simpler because what I disliked most were the different spices, I would have preferred the dish seasoned with just salt and pepper.

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Cat Berner

Cooking Level: Intermediate

Home Town: Immokalee, Florida, USA

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 15, 2007

My whole family really enjoyed this. I used 1 pound of ground turkey, and substituted the missing pound with lots of veggies (carrots, celery, bell pepper, and mushrooms). I also used cheddar cheese because I didn't have the other, and I left out the bacon. It was VERY good. Even my picky son who doesn't like veggies ate it without complaint. I have already made it twice. It reheats really well, in fact I think it tastes even better the next day. It's also very flexible, I don't really think you could mess this one up.

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leona

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Reviewed: Jun. 11, 2007

Yummy - I was looking for a cabbage casserole dish that wasn't so bland and I found it! The bacon adds a nice zip to the flavor. I, too, spiced up the sauce and used extra. Thanks for the awesome recipe. Will make again...

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DEBIZZHERE

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Reviewed: Feb. 8, 2007

This is a good recipe. Nicely seasoned, good cabbage roll flavour. The casserole held together well. I used more tomato sauce than called for - about 40 ounces in total and I think mine would have been too dry otherwise. I also seasoned the tomato sauce with garlic powder, dill, and pepper before puring it over the casserole at the end. Anyway it went fast and I would make it again!

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