Reviewed: Nov. 1, 2008

Excellent. Take DiscoBunny's advice in the review section, though. Add lots of spices, and mix the broth and tomato (I used 2 cans tomato soup) in with the meat and onions. As suggested, I also mixed in the rice with the meat mixture and let it sit 15 min (would do 20-25 next time). I used 1 medium sized cabbage. It took about 1 hr and 15 covered in a 9 x 13 pan, and another 15 uncovered. Was a smash hit.

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Necia

Home Town: Neosho, Wisconsin, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 26, 2008

This was delicious and so easy. I did add a couple of spices per other reviews. My boyfriend ate it all up and I made it again a week later.

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Juenessa

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Reviewed: Oct. 21, 2008

Followed the recipe plus some of the suggestions and it was great. Even my 3 year old gobbled it up!

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RynFinn's Mum

Cooking Level: Intermediate

Home Town: Lumby, British Columbia, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Oct. 20, 2008

I love cabbage rolls but I was in a hurry and didn't have time to make the rolls. This was so much easier and tasted great. The only change I'll make is to add some pepper next time. This is a keeper.

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mypini

Cooking Level: Intermediate

Home Town: Eagle Lake, Florida, USA

Living In: Phelan, California, USA

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Reviewed: Oct. 10, 2008

This is a very good base recipe. I sauteed a lot of onions and 3 cloves of garlic, then added beef and browned nicely, Added oregano, basil, salt, pepper, worchestershire, tomatoe sauce, broth, rice and simmered for about 15 mins. I used half sour cabbage and half sweet cabbage. That really kicked the flavour up. Oh, just before I popped it in the oven, I poured a can of whole (chopped) canned tomatoes. Made 2 pans, so froze 1. Thanks so much for the recipe.

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Elaine

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Reviewed: Oct. 7, 2008

Tasted just like the cabbage rolls I grew up w/ but w/out all the work! Used 1 lb grd round, 1 lb bulk turkey saussage. Also added spices and lime juice others recommended.

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Sue S.

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Reviewed: Oct. 2, 2008

Halved the recipe due to other reviews. Used ground turkey for the meat, and barley for the rice. Chopped cabbage very finely and omitted onion. Used 25oz can of undiluted tomato soup. Kids loved it; my veggie-avoiding 8yo son even finished his. Miracle! Thanks for the post. Half the recipe made enough for 2 grownups and 2 kids (8&10) plus another meal to freeze.

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Johanna

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

This is a WONDERFUL recipe, have made for hubby, and now guests. Have shared with family and friends, have heard nothing but raves about it.

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kreweel

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Reviewed: Sep. 23, 2008

Easy, good , simple.

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Sep. 17, 2008

I have made this twice with some modifications and will be making it again tonight. I brown the meat in a big pot with Adobo (Goya) seasoning and salt and pepper(to taste). Once cooked and drained, in the same pot, I add the rice, cabbage and tomato sauce. I obmit the onion and in its place, I add a jar of sauerkraut. I also pour in the juice of about 5-6 "fresh" squeezed limes (not lemons). The limes is what makes this recipe. Mix well and transfer it to the casserole dish and bake as specified. This is a great recipe and it has been a hit with my family and it is one of my favorites. My brothers and sister can't get enough of it. Leftovers are fantastic.

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Yasmin

Cooking Level: Expert

Living In: Pompano Beach, Florida, USA

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Reviewed: Sep. 8, 2008

i followed cindib's advise and made this over the stovetop in my dutch oven. it took more like 20- 25 mins for me to get the rice cooked all the way through. i added worcestershire and vinegar. i will make this again and add even more vinegar next time. was looking for something very easy to go with homemade buttered egg noodles and this did the trick. thanks for the post

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 5, 2008

This was great, but I, too, agreed that this needed more seasoning, the cabbage got a little mushy, and the rice was a little crunchy. I wish I had read the review by "DiscoBunny" before making this. I agree with her assessment and modifications 100%! Will follow her suggestions next time. Thanks for the recipe!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 4, 2008

I made this last nite and loved it. I added a couple handsful sauerkraut and 2 Tablespoons honey and some lemon juice to give it more of the traditional sweet and sour flavor. It was DIVINE, as I am sure the basic recipe is, as well.

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jiminycricket

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Reviewed: Aug. 3, 2008

This wasn't bad but I'm not sold on it. The cabbage was too overcooked for my taste and my husband thought it needed more flavor.

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Jul. 25, 2008

This recipe was a good start but needed a some modifications. I followed the recipe the first time I made it and thought it was a little bland and the rice was a little crunchy. The next time I made it I added some ground pork and some spices...better. The last time I made it I used mostly ground pork and browned the onion with the meat. I added 2 heaping Tablespoons Hungarian Paprika, 1 heaping Tablespoon Garlic Powder and plenty of fresh ground pepper. I also parboiled the rice. It was delicious. I will make it again...with my modifications.

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SUGARSWOOGIE

Cooking Level: Expert

Home Town: Chesapeake, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jul. 21, 2008

Very, Very good dish.

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Hcat

Cooking Level: Expert

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Reviewed: Jul. 6, 2008

This is an excellent recipe and the first time I made it I followed the directions exactly and it took close to 2 hours in the oven before it was done. So the second time I made it I added diced green pepper (to give it a stuffed tomato taste to it) and shredded carrot (to hide another veggie in there). I also used 1 1/2 cans of tomato sauce and brown rice. I browned all of the meat and veggies together, added the rest of the ingredients, put a lid on it and simmered it on the stove top for about an hour and everything was done to perfection!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Jul. 1, 2008

I loved this recipe. My husband was a little leery when I told him I was making a Cabbage Casserole. But, he loved it. I think the longer you simmer it the better it taste. Thanks for the great recipe!

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happycooker

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Reviewed: Jun. 27, 2008

This was really tasty! I read through a ton of reviews and two things stood out -- the dish needs more seasoning and it can become mushy when cooked 1-1/2 hrs. Taking that into consideration, I 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 (I estimate 10-12 cups, fairly large head). To avoid "mushy" cabbage, I gave the rice a head start -- added the tomato sauce & half the broth to the browned meat/onion, then stirred in the rice, turned the burner off and let it hang out for about 10-15 mins. I tossed it all together in a large bowl, poured into lasagna dish (way too much for 9x13) and baked covered for 50 mins. Excellent! Rice cooked perfectly and cabbage, while softened, still had a slight crunch. Try this one, and don't be afraid to add a LOT of seasonings! :)

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DISCOBUNNY

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

Excellent, Excellent recipe! Everyone loved it! I did add some garlic powder, vinegar, and hot sauce for some pizazz. Yummy. Will definitely make again! THANKS!!!

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Kelly

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