Reviewed: Nov. 13, 2009

I modified the recipe a bit. I browned the meat and sauteed the onions ahead of time. I'm glad I did, because following the baking instructions barely heated the rolls through all the way. Part of that is because I made 6 larger rolls. I reserved the tomato sauce from the canned tomatoes to pour over top along with some extra tomato sauce. Next time I'll cook for longer - these tasted much better text day.

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raesquared

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Oct. 5, 2009

I could hardly get the cabbage leaves stuffed as my husband, and son's were eating it as fast as I could stuff! I will make them again and again!!

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Shelia

Cooking Level: Expert

Home Town: Salem, Indiana, USA

Living In: Montello, Wisconsin, USA

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Reviewed: Sep. 30, 2009

i used turkey instead of beef however the cooking times and degrees are not very different. it was completely raw inside i had to cook for an additional 2 hrs. they were delicious though.next time i'll cook filling first.

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eedorsey83

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Reviewed: Jul. 8, 2009

Had the same problem as a previous review. Rolls have been sitting in the oven for well over an hour and the meat is still pink. Followed the recipe exactly, and yes our oven works just fine. Not sure what the trick is, but we had to make something else for dinner. Darn! We were so looking forward to trying this too. Won't attempt again though.

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Clhasel

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Reviewed: May 18, 2009

I had too much cabbage sitting in the fridge and wanted to get rid of it by making something with lots of cabbage. This recipe turned out great and my family loved the dish, I heard a wonderful compliment from my husband. One thing i improvised was since I didn't have canned tomatoes, i used spicy ketchup when cooking the cabbage rolls and it tasted great!

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mongolzaya

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Reviewed: Apr. 17, 2009

Good but save a step and use instant rice. That's what I do and it tastes great and there's one less pan to clean. No need to browned beef as one reviewer suggested. If all the ingredients are put together, rolled in a cabbage leave and cooked, then the dish will come out perfect. Again I say, stop using rice that needs to be cooked ahead of time. Instant rice will cook up in the juices that the meat and tomato sauce create.

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MO

Cooking Level: Expert

Home Town: Ozark, Alabama, USA

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Reviewed: Oct. 26, 2008

Good taste. For me it makes almost 20 with an avg size head of cabbage and it's better to get 2 heads to get the big leafs that make it easier to wrap. Browning the beef shortens baking time- I did 30min. Didn't need to use a toothpick, wrapping in foil is good enough.

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Victoria

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Reviewed: Apr. 12, 2008

I didn't like this, not at all what I was expecting. I like cabbage, like ground beef, like rice, like tomatoes ... but this just didn't taste. I did however kinda like the meat filling, hence the 2 stars, but won't be making this again.

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Emma

Cooking Level: Expert

Home Town: Nelson, Nelson-Marlborough, New Zealand

Living In: Auckland, Auckland, New Zealand

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Reviewed: Feb. 28, 2008

This recipe was terrible! I should have listened to my instinct and browned the ground beef before assembling the cabbage rolls. After more than 50 minutes of cooking, the filling was a pinkish, pile of mush--inedible. I threw all of the rolls into the garbage.

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Paula

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Reviewed: Feb. 7, 2008

Adding curry powder to taste gives it a very nice flavor.

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Gary McCabe

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Reviewed: Feb. 6, 2008

The cabbage is very tricky to work with, but the contents taste great.

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Kenickie97

Cooking Level: Beginning

Home Town: Rialto, California, USA

Living In: Moreno Valley, California, USA

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Reviewed: Jan. 6, 2008

Excellent recipe. I almost didn't use the cinnamon, but am glad I did. There were only smallish heads of cabbage at the grocer, so I ended up using 3 heads, and made 48 rolls. I sent some home with my in-laws, and froze some. They were even good re-heated.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Dec. 18, 2007

Thanks for recipe, I used tomato soup and garlic instead of tomatoes and poured it on top......then put cheese on top of some and kids loved them...thanks again, will definately keep using in future.

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SHERI12

Cooking Level: Intermediate

Home Town: Elliot Lake, Ontario, Canada

Living In: Copper Cliff, Ontario, Canada

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Reviewed: Nov. 8, 2007

Great recipe!!! Changed a few things to make it easier. Used Hunt's spaghetti sauce insted of whole canned tomatoes. Great if you don't like chunks of tomato. Browned the meat and added onions, 1/2 the sauce, minced garlic, uncooked rice and bread crumbs. Used one big baking dish and covered it with the rest of the sauce. Spinkled with cheese the last 10 min of baking. My kids couldn't get enough!!!

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horseluv79

Cooking Level: Intermediate

Living In: Cleveland, New York, USA

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Reviewed: Sep. 15, 2007

I added mushrooms and didn't boil my cabbage. It's a little harder to wrap but the cabbage taste better not boiled and the mushrooms where a great addition if you want a little more flavor

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Kisha

Cooking Level: Intermediate

Home Town: Monahans, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Sep. 9, 2007

This was great! Thank you for the recipe! Though, I did change a few things when I made it. I did not use cinnamon or bread crumbs. I added a little ground pepper, oregano, and caraway seeds to the mixture, instead. I poured some tomato sauce on the bottom of the pan and lined the bottom of the pan with some of the large, green, outer leaves of the cabbage so the rolls would not burn. Then I set the rolls on top and poured a can of tomato sauce over the top of the rolls. I did not individually wrap each roll in foil. I covered the whole baking dish with foil and cooked at 350 degrees for 1 hour. Then I uncovered the dish, and continued cooking for 30 minutes. I served with extra cooked rice. We really enjoyed it! Next time I do want to try them with the cinnamon, but my dinner partner doesn't like cinnamon so I left it out for the first time that I made it.

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Pastina

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Reviewed: Apr. 18, 2007

I liked them....the family wouldn't touch em. Alas. Their loss!

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KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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Reviewed: Oct. 26, 2006

My mother's is very similar! Only instead of putting the cinnamon and tomatoes inside, we add tomato soup (mixed with cinnamon) and diced tomatoes over them in a casserole dish and bake! (We also put the rice in uncooked and let it cook in the oven).

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Deidra

Cooking Level: Intermediate

Home Town: Caribou, Maine, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 23, 2006

My husband thanks you dearly. Such a picky man, but he fell in love with this saying it reminds him of grandma's, but he remembers her being in the kitchen for much longer than it seemed to have taken me to make these. Either way, great recipe! Will definitely make again and again!

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