Reviewed: Nov. 6, 2007

Very very good. I didn't have any beef broth, so I used chicken broth instead. Added a little garlic salt and pepper. Will make this dish again!

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Gumblyna

Cooking Level: Intermediate

Home Town: Brookhaven, Mississippi, USA

Living In: Jackson, Mississippi, USA

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Reviewed: Oct. 28, 2007

Good. In addition to other reviewers suggestions, I added hot Sriracha sauce for garlic and chili flavor.

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iphee

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 25, 2007

I followed the recipe to the "T" and although I absolutely love the ease of the recipe I felt as though something was missing.I personally found it to be a bit bland. I will be tweaking it to suit my families taste next time I prepare this dish.All in all a great base recipe with unlimited versatilities....Thanks for the recipe!

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BlyJean

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Ozark, Missouri, USA

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Reviewed: Oct. 23, 2007

I altered this recipe by adding fresh tomatoes from our garden and by adding a jar of sauerkraut. I end the layering with a second can of tomato sauce. I also choose to steam my rice first and therefore eliminated the broth it called for. The juice from the tomatoes and sauerkraut keeps it moist enough. very good recipe though. Easier than rolls and just as delicious.

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ALLMAXEDOUT

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Reviewed: Oct. 21, 2007

I make this all the time, only found the recipe today looking for variations. I cook the rice separate as well as the meat, while I cut up my head of cabbage, I put the cabbage, minced garlic and some no salt added beef broth in the pan to simmer, once it starts to cook down some I add 2 8oz cans of no salt added tomatoe sauce. I also put in paprika and some worchestire sauce and a healhy dose of hot sauce,for extra health benefits, I add a big scoop of ground flax seed, you don't taste it at all but it's so good for us. Once the rice is done I combine it all in a big pan & let it cook the rest of the way on the stove. I like my cabbage to stay firmer so I've never put it in the oven.

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kernshel

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Reviewed: Oct. 19, 2007

If you love cabbage rolls, you'll love this recipe. it tastes just like cabbage rolls, but takes only a fraction of the time and energy to make. SUCH A GREAT RECIPE!!!

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Meggibritster

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Reviewed: Oct. 19, 2007

did'nt have any tomatoe sauce on hand so I used 2 cans tomatoe soup and one can of diced tomatoes. Also I used 1 lb ground beef & 1 lb ground italian sausage. This is definitly a recipe I will make again & again. Perfect for a cold winter meal.

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SNAKEBIT

Cooking Level: Intermediate

Home Town: West Haven, Connecticut, USA

Living In: Little Elm, Texas, USA

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Reviewed: Oct. 17, 2007

I gave this five stars but I made changes based on other reviewers-I used two cans of low sodium tomato soup and two cans of water with a splash of Worcestershire sauce...by doing this I omitted the tomato sauce and beef broth. Also cooked the onion and a clove of garlic before adding the meat as others suggested, and I used 1 lb. ground beef and 1 lb.ground pork. I seasoned the meat with a little onion powder, parsley flakes and a dash or two of pepper. I layed the cabbage and meat-rice mixture in a casserole dish and then poured the tomato soup and water mixture over the top. Covered with foil and baked for 1 hour. It came out fantastic! I was worried the flavor might be bland because I used low sodium soup-and basedon what other reviewers said but it was not bland at all. Very tasty!

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sueasinsue

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Reviewed: Oct. 16, 2007

My Mom made traditional Mennonite cabbage rolls all the time when I was little. This casserole is a great way for me to get the same flavours but without the time consuming process of making the rolls. This one is a favourite in my house!

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Valeen

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 13, 2007

Definitely more simple than traditional cabbage rolls. Even though this was good as written, I think it could use more meat. I will make that change the next time I make this.

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Oct. 12, 2007

great...quick and easy i love it!!!

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mrs.pereira

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 7, 2007

I really like this one! I love stuffed cabbage, but hate going through the trouble to make it. This is a great time-saver. I made some changes as others suggested by adding garlic to the beef and seasoning with parsley, Worcesteshire, and brown sugar. I also added about 1/2 can of sauerkraut, drained. Definitely will make this again.

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CLYNCH1

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Reviewed: Oct. 4, 2007

this is an awesome recipe my whole family loved it i will definitly keep this one

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BABYCAKES7

Cooking Level: Expert

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Reviewed: Oct. 3, 2007

My brother, who is a chef and doesn't always like my cooking, LOVED this recipe

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Melissa

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2007

I generally make stuffed cabbage (halupki or blind piegons) using ground pork. So I substituted the pork for the beef, and used tomato soup rather than tomato sauce, and added some stewed tomatoes. This is much easier than the process I normally use. I like them rolled but this was great & wasn't an all day project.

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TGRIGAS

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Reviewed: Sep. 30, 2007

we love it, shared w/ a friend and he had to have the recipe too, wonderful good and very economical meal. Delicious!!

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KARENSFIXINS

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Reviewed: Sep. 17, 2007

This is an ok weeknight meal. Based on prior reviews, I halved the recipe and browned the beef w/the onion and some minced garlic. After draining the meat mixture, I added a can of diced tomatoes, a can of tomatoe sauce, 1/2 cup brown rice, and about 3/4 of a head of cabbage to the same pot and simmered covered for about 20 minutes. I'm not sure if the cabbage is "supposed" to be soft, but I like it w/a little "crunch" still, those this worked out well. I also added a dash of Worchestershire sauce, a dash of garlic powder, & a dash of Italian seasonings for some flavor. Served w/a dollop of fat-free sour cream and a sprinkle of 2% cheese.

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lovestohost

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2007

This is very good. I use veggie burger in place of ground beef and leave out the extra salt. You really don't need the extra salt with the tomato sauce and broth. Also, watch it carefully so the rice doesn't overcook. I usually sprinkle a little cheese on top at the end of baking so it gets a nice, melty crust. Very kid-friendly since the cabbage isn't all that noticeable. Yum!

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AEROGRRRL

Cooking Level: Expert

Home Town: Milton Freewater, Oregon, USA

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Reviewed: Sep. 10, 2007

This was a pretty good approximation of my mother-in-law's famous "Halupki" (stuffed cabbage rolls) but with much less effort. I added about half as much ketchup as tomato sauce and would try it with half ground pork to really give it traditional flavor. Since I was halving the recipe, I just did it all on the stovetop and it's much quicker that way.

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springer3

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Reviewed: Sep. 9, 2007

I have made this a number of times for a number of audiences and it has always been a hit. I have used garlic, Italian seasoning and chicken broth depending on what was on hand, all to delicious results. Great to top off with a little sour cream or Tabasco. Very versatile recipe, thanks!

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Rinzee

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