Reviewed: Nov. 21, 2009

Tastes just like homemade cabbage rolls, but without all the work. Will definitely make it again.

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Cristina O

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Reviewed: Nov. 16, 2009

I made this recipe just as printed. My husband liked it, I thought it was Ok. I will make again but will use some of the suggestions and spice it up and add a can of chopped tomatoes too.

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KarenP

Cooking Level: Intermediate

Living In: Springfield, Ohio, USA

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Reviewed: Nov. 16, 2009

I have made this several times. The last time I made it I gave some to my my daughter, my sister and her daughter. They loved it as much as I do. They all want the recipe. It is a low cal recipe but I made it even more so by using ground turkey. I also used brown rice, but you do have to precook this a little before adding to the cabbage. A great, easy recipe.

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AndreaPA

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Reviewed: Nov. 14, 2009

This is a great recipe but I had to only give it a 4-star because I had to add a lot of spice to it. It's kind of a basic recipe. I also socked the seasoning to the meat/onion while it was browning -- salt & pepper, a lot of garlic, oregano and basil and a heavy dose of both red pepper flakes and cayenne pepper. Also sprinkled some of all those things over the cabbage I'd chopped.

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Angela

Cooking Level: Intermediate

Living In: Byron, Illinois, USA

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Reviewed: Nov. 12, 2009

My husband loved this, and I did care for the taste, so we will move on to other recipes

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betsypgarmy

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 10, 2009

Very good, and freezes well. I parcially cooked the rice. I sauteed garlic and onion with the ground beef and added black pepper, salt, hot pepper flakes and oregano. This recipe can also be made ahead.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Nov. 8, 2009

I have made this recipe a few times now, our family loves it. I did add 1-2 teaspoon of Worcestershire sauce, 1 tbs.of chopped garlic, 1 teaspoon-Italian seasoning, added celery(1-2 stalks), added 1 can of diced tomatoes, added 2 cans (8 oz.ea.) tomato sauce(instead of 29 ounce), few drop of hot sauce. Cooked on top of stove 50mins. Next maybe cook in the crock pot. This is very Good!

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Laurie D.

Cooking Level: Expert

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Reviewed: Nov. 4, 2009

easy to make

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ANGIESCHULZ

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Reviewed: Nov. 1, 2009

This is a great recipe and a super time-saver. Our family has always added some sauerkraut to the recipe to give it a bit more zip. Make a double batch because it is even better the next day!

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leighlou

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Reviewed: Oct. 31, 2009

i lost this recipe when i moved, and now i've found it again. thank you!!! my family loves this stuff. only tip i have is to put a cookie sheet on the lower oven rack-sometimes it tends to boil over.

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chris

Cooking Level: Intermediate

Home Town: Efland, North Carolina, USA

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Reviewed: Oct. 21, 2009

My whole family loved this! The only thing I did different was put the onion in with the ground beef while I was browning it and use chicken broth instead of beef broth. This was like cabbage rolls without all the work! It's a keeper!!

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chellc

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Reviewed: Oct. 20, 2009

I made this for supper using two cans of stewed tomatoes and no rice. I gave my 7 year old granddaughter a taste of the broth, and I've caught her twice trying sneak another taste while we wait for Pawpaw to be ready to eat. I did it all on the stove top, and we're having cornbread with it.

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Ruth

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

This tastes just like my grandma's recipe, without all the work of rolling the cabbage. It is very easy, and very hearty. I will make this over and over.

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newtownchic

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Reviewed: Oct. 18, 2009

I've made this twice, in a electric pot. The second time I used ground sausage and it is good both ways.

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mimi52

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Reviewed: Oct. 16, 2009

very good~~ soooo easy to make

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tswarrow

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Reviewed: Oct. 14, 2009

This was fabulous and sooooo easy. I thought it had a good deal of flavor though I did add garlic thyme and ginger. I loved it and the kids ate their fair share. This will definatly be put on the family menu. So much easier than cabage rolls but still the same taste and presentation. I made it just as the recipe stated except used brown rice (just a preference) and cooked at 375 for an hour just to quicken things up. Fab dish!

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Tinkerfaire

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Deadwood, South Dakota, USA

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Reviewed: Oct. 14, 2009

Just like cabbage rolls without all the work!I cut the recipe half but kept the amount of tomato sauce about the same (I used maybe 20-22 oz.)Also, I gave the rice a head start by bring a cup of beef broth to a boil and then adding the rice. Removed it from the heat.After sauteing the onion (I put some chopped garlic in as well,3 cloves) and browning the beef, I combined everything in a 9x13 in. pan. Covered and baked for 1 hour. We ate this 2 days in a row. Excellent recipe. Thanks!

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Oct. 9, 2009

This was very good. I made it with Turkey though and needed to beef the seasonings up a bit more to make up for the bland meat. I doubled the sauce too!

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HOLLISKAT

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Reviewed: Sep. 29, 2009

I also make this in my crock pot so I come home to to the fabulous taste of Cabbage Rolls with minimal work! I add an additional can of tomato sauce, use 1 can of chix broth and 1 can beef and also add a splash of white wine (the taste is amazing and of course the alcohol cooks off). And of course I add garlic to everything! A fabulously easy meal!

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Beth James, Midwest Cooking

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Sep. 17, 2009

Tasty, easy, and feeds several. I added 1/4 lb of ground pork (reduce beef) for a little more kick. Next time I will use a spicy/medium hot pork. Easier than wrapping up the mixture into cabbage, but same great taste.

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