I took cyndib's advice and made the whole thing on the stovestop; worked like a charm!!! After browning the beef in my large stock pot, I added the rest of the ingredients except the cabbage. I brought it to a boil, reduced to a simmer, and put the cabbage on top of it all (didn't stir it). Put the lid on and let everything simmer for 15 minutes; cabbage was nicely steamed and rice got cooked. I halved the recipe since I only have a family of 3, and that was very easy to do. Overall I really liked the flavor, though I did add plenty of salt, pepper, garlic powder, and 1Tb of brown sugar (to cut the tomato acidity). Nothing beats a homemade cabbage roll, but this was a good way to cheat :)

Even my ultra picky husband loved this.

This is a good basic recipe, but it is kind of bland. On the other hand, everyone in my family was willing to eat it which is nothing short of a minor miracle. The kids aren't really into cabbage, so the fact that they ate it and said it was good... Now, I did spice it up and make a substitution or two. I used only 1 pound of ground lean turkey. I fried some frozen onions in a little grapeseed oil, added the ground turkey and cooked until it was browned. I like a little white wine to flavor my onion and ground turkey, so added a good splash of vermouth and let it reduce to almost nothing while I chopped the cabbage. Instead of tomato sauce I used crushed tomatoes and I used instant brown rice. To spice it up I added a tsp of crushed garlic, 1/8 tsp thyme, and "a bit" of freshly ground black pepper. I let it simmer covered on the stovetop for 30 minutes so everything got well cooked. Then I tasted it and added about 1.5 cups of sour cream. I served it with Emeril's Essence on the side so we could all add it to our own taste. In every other way I pretty much followed the recipe proportions and ingredients.

Wow! What a winner!! Did not change the recipe at all. Made enough for two meals and didn't have a teaspoon left over. Great to make and it is easy. A real keeper. Thanks

I gave this 4/5 bcs of 2 factors: 1) I think cooking this dish this way is inspired, as it gives you so much more ability to fine tune the textures and flavours of your ingredients. 2) I'm not a fair critic of cabbage rolls. I'm not sure I've ever tasted one, as my culinary background & training is Asian, Italian & French, not to mention I don't know much about casseroles. Basically, I have no clue about this recipe style. I thought the recipe would be too bland for my taste, & listened to the reviewers who commented on that. To add flavour, I took a screaming hot cast iron, tossed the onions about a bit to get some browning but not soften them too much, then popped them in a bowl. I added garlic, whole fennel seed, a few cloves & some oregano to a bit more oil in the still HOT pan & flashed them, Asian style, for under a minute to pop their flavour. Then I tossed in the meat - the pan was still hot enough not to stew it. Meanwhile, in my larger cast iron I sauteed the rice risotto style to give it more flavour & bite. When it was a light tan colour I tossed in everything else, including the meat, tossed it well, covered the pan with foil & stuffed it in the oven. I cooked it for about an hour, stirring a few times & checking the moisture levels. It was still not quite as flavourful as I'd have liked, but the cabbage had the perfect chew, the rice was tender but not mushy & I liked the flavour combinations. Cheap, fun and easy - with leftovers. Yay!

So easy and quick to make and tasted the same but less work.

This recipe is very good! Like others suggested, more spices is definitely a good thing. I also added my rice to my ground beef/onion mixture. Once I drained the beef/onion mixture, I put the rice in and covered the pan and let them simmer for about 10 minutes before continuing on with the remainder of the recipe. This is very delicious and even better reheated!

Perfectly delicious! Tasted just like my Polish Cabbage Rolls. So many people changed the recipe and it sounded good as is, so I pretty much made it as it's listed except cooked the onion with the beef (it didn't need oil), used a whole head of cabbage (I don't know how many pounds it was), used beef boullion instead of broth. I had only small 8 oz. cans of tomato sauce so used 4 but it was a little too much. Next time I'll use only 3. Also, I needed it cooked quicker than 1 1/2 hours so did as one reader suggested and cooked it on 400 degrees. It came out perfect, the rice and the cabbage! It doesn't need all the extra seasonings that so many were adding. Family loved it so I'll definitely be making again. Oh, and it made so much that I had to put it in a 11 x 15 pan. It's OK though, there's enough for dinner another night!

I layered the ingredients like a lasagna. Cabbage, meat & rice, then cabbage with tomato sauce on top. I think next time I won't cook the meat first, just as an experiment.

So easy!