Reviewed: Apr. 1, 2009

I have been a cook for a while, at home and professionally. I always make the recipe exactly to spec's, the first time. this recipe needs LOTS of work, the basics are there, thats it!!!

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Reviewer:

JULIANNE

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Reviewed: Oct. 10, 2008

I used the remainder of a chinese cabbage I had and found it easy to roll up after I had microwaved the leaves for a few minutes. I used 250g ground pork,100g rice,i small onion and 1/2 teaspoon minced garlic.I added a teaspn or so of sweet paprika and a tin of tomatos (instead of the condensed soup)which i put through the blender with a teaspn of minced garlic.If I make it again I will be sure to add tomato paste because the flavours were quite bland.(my husband put tobasco sauce on his).I baked it in oven for hour and half at 200C.We ate the lot without extra rice or potato on the side.

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Reviewer:

jasi

Cooking Level: Intermediate

Living In: Hobart, Tasmania, Australia

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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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Reviewer:

Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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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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Reviewer:

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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Reviewer:

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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6 users found this review helpful