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Reviewed: Aug. 1, 2008

These were quite easy to make and flavourful but how the heck do you get the leaves off the cabbage without ripping them?! I added paprika to the meat mixture and, instead of boiling for an hour and a half I used a pressure pan - HIGH setting for 20 minutes and it worked out great. Thanks!

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Lesley Maria

	Cooking Level: Expert Home Town: Durham, Durham, England, U.K. Living In: Dundas, Ontario, Canada
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Reviewed: Oct. 26, 2007

Unfortunately the recipe wasn't quite as flavorful as I had hoped. I think it was mostly the cabbage's addition (even though its called Cabbage Rolls) that gave it an odd flavor. However, the filling was quite good when it was made into meatballs and baked with mushroom soup instead. Maybe next time.

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ChrisMac

	Cooking Level: Expert
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Reviewed: Jul. 29, 2007

I love this recipe. It's the exact same that has been in my family for over 50 years.

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Savannah Natalie

	Cooking Level: Intermediate Living In: Savannah, Georgia, USA
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Reviewed: Mar. 14, 2007

My husband and I thought these turned out so delicious! I'm not an expert cabbage-roll-roller because they fell apart (I think blanching the cabbage leaves first would help), and the tomato soup burned to the bottom a bit but it didn't affect the flavour at all. Definitely will be making a double batch next time!

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Emma

	Cooking Level: Professional
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Reviewed: Oct. 1, 2003

I might be me, it might be the cabbage, or it might be the recipe, I wasn't craving more when I finished.

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Reviewer:

TLEMMONDS


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Reviewed: Jul. 10, 2003

The rolls had a wonderful flavour to them. Quite easy to make but a little time consuming. Overall it was a recipe i will repeat in using.

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Reviewer:

CDN-KRITTERS


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Reviewed: Mar. 3, 2003

This one just wasn't for us, no one really cared for it... maybe next time!!!

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Reviewer:

KRISTI MARRS


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