Reviewer:

Reviewed: Apr. 12, 2012

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!

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Reviewer:

JLKnoth

Reviewed: Mar. 26, 2012

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!

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Reviewer:

Diane

Cooking Level: Intermediate

Home Town: Burt, Michigan, USA

Living In: Phoenix, Arizona, USA

Reviewed: Mar. 25, 2012

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.

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Reviewer:

Angelica Speed

Cooking Level: Intermediate

Home Town: Brainerd, Minnesota, USA

Reviewed: Mar. 22, 2012

So easy!

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Reviewer:

pickyeaters

Reviewed: Mar. 12, 2012

As others have mentioned, I thought this needed a lot more seasoning. I added salt, pepper, paprika, worchester sauce, lemon juice and brown sugar (all the seasonings I put in my cabbage rolls). This is pure comfort food, could eat it every day! Thanks for sharing!

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Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Mar. 7, 2012

My fiance is a huge stuffed cabbage roll fan, so I grabbed this for him and surprised him with it. I made this according to the recipe, but it made way too much for us, so next time I will definitely half or even quarter the recipe. It was really good, and he said it tasted just like cabbage rolls. It is definitely on the make again list!

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Reviewer:

wickedgarden26

Reviewed: Mar. 5, 2012

Used V8 juice in the place of tomato sauce. Added a clove of minced garlic. Also used a bag of shredded cabbage as a shortcut. Tasted great, will have again. Thanks !

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Reviewer:

Elvira Gulch

Cooking Level: Intermediate

Living In: Golden, Colorado, USA

Reviewed: Feb. 29, 2012

I've made this a few times now and it's always so yummy! I recommend shredding or slicing the cabbage thinly and I think Napa cabbage, with it's lighter flavor, is a little better in this dish. I've never used 2lbs of beef - generally no more than 1.5lbs. Also, I've found it much easier to cook the onions and salt with the beef, then mix in the rice and most of the tomato sauce. Layer the cabbage on the bottom of the baking dish and top with the beef mixture. I then mix the remaining tomato sauce with one can of beef broth and pour it on top, followed by the 2nd can of broth. Mix well after the first hour as directed -- the cabbage will have cooked down a lot so it's much easier. Try it tonight!

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