Reviewed: Jun. 23, 2009

I made these the other night for dinner and loved them. My husband thought they were the best cabbage rolls I have ever made. I did use the freezer method for the cabbage. It worked great and was so easy. Just through the cabbabe in the freezer the night before you are going to make this recipe, the following day take it out and as it starts to thaw, you can peel the leaves right off.

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Belinda

Cooking Level: Intermediate

Home Town: Weatherly, Pennsylvania, USA

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Reviewed: Jun. 19, 2009

I had a house full of guys and they ate these up! I did use a half and half mix of ground sausage and ground beef and they were great!

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alicia conner

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Reviewed: Jun. 18, 2009

Very good, I made this with ground turkey instead of beef. The meat mixture is great, the sauce is a little sweet. I would recommend making 3x the sauce, but only double the brown sugar.

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ChrisPDX

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Reviewed: Jun. 17, 2009

These were awesome!!! I used tips from lots of the past reviews.....First I cored and microwaved the cabbage until the leaves came off very easy. I doubled the recipe and used half ground pork and half ground beef, also added garlic powder. I used brown rice but didn't have enough tomato sauce to quadruple the sauce so doubled it and added a can of tomato soup near the end of baking (350 for 1.5 hours). My family loved these, I will definately make again SOON.

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faeriesmom

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Reviewed: May 30, 2009

First of all I do not know how to core cabbage so it was really difficult to pull the leaves off in whole pieces to boil. I ended up piecing the torn pieces together to roll. Quadrupled the sauce as recommended from one of the other reviews and put it in the crock pot to go. They came out good, but the filling need a bit more umph for my taste... will definitely try again!

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Mrs.SugaCain

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Reviewed: May 29, 2009

I love this recipe, but I like to make it easier. Freeze the cabbage like the other reviewer said, then mix the hamburger meat and UNCOOKED rice, salt and pepper. Wrap it up in the cabbage leaves, lay them in the bottom of the crock pot pour two cans of tomato sauce on top and water to cover... Just as good and a whole lot easier....

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Melijane2

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Reviewed: May 28, 2009

Three words...too much pepper. I used the calculate button next to area that says how many the recipe serves, and changed it from 6 to 10 servings. So, I assume that even at 6 servings the amount of pepper called for was too much. I used twice the amount of tomato sauce (putting 8oz. IN the meat mixture)so it would be more moist. Aside from that, this was soooo good. Cooked it on high in the crock for 4 hrs. Then left it on warm til we were ready to eat, about an hour later. Next time I make this I'll probably cut the amount of pepper called for in half.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: May 22, 2009

great recipe. Wanting to use my crock pot more this summer, i was looking for something different. this worked great in the crockpot, i varied it to suit my family's taste, but it is a good recipe to do that with. will make again and again. :-)

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rcrn03

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Reviewed: May 13, 2009

Instead of making it into rolls I altered it to a casserole. I did increase the sauce, onions and added garlic. I still found it lacked a little flavour and needs more adjusting. I cooked it in the oven at 350 for an hour and it could have still used more time.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: May 12, 2009

This was a great starting point! I had cabbage sitting in my fridge and I wanted to find something to do with it so when I saw this recipe was for the slow cooker I was sold. I did follow others instructions on freezing the cabbage and that worked great. I used cooked brown rice made in chicken broth and added a tsp of minced garlic to the mix. I didn't have any plain tomato sauce so I used jarred 4 cheese sauce. I also doubled the recipe but I would recomend layering the sauce with the rolls and using extra suace. My whole family had seconds. It is going to be a favorite around my house. Thank you for the great recipe!

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photoang23

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Reviewed: May 5, 2009

I was really disappointed with this recipe. First.... a crock pot dinner should not take this much work just to get into the crock pot.. The point of a crock pot is to put it in and go. You have to cook for about 30 minutes before you get it into the crock pot... not helpful when you're working. Secondly, it says to cook on low for 6-8 hours. 6 Hours would probably be the best, at 8 hours, you pretty much have sludge to eat. My family could not figure out what they were eating. I love cabbage, but I won't make this again.

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Philboyca

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Reviewed: Apr. 20, 2009

I thought it was amazing! The only thing I changed was the meat...I used 1/2 ground beef and 1/2 ground sausage. It really added a nice flavor

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chrislovesjas

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Reviewed: Apr. 3, 2009

This was good. I did not salt the meat, and I should have. With a little salt and pepper right on top, it was great. We ate the leftovers too. Also very easy. I did double the sauce as suggested in other reviews.

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shayziep

Cooking Level: Intermediate

Living In: Morgan, Utah, USA

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Reviewed: Mar. 31, 2009

Having made many different cabbage roll recipes, this one was not a fave for me. It was the sauce. I am not sure which ingredient didn't taste right for me. Regardless, the recipe should call for the sauce to be mixed in with the beef mixture instead of just being poured on top, to avoid dryness. I always mix my beef with the sauce to roll, then pour the remainder of the beef mixture and sauce on top of all.

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Mar. 27, 2009

Eh...i was really hoping for something great b/c of the ease of use in the slow cooker, but even after adding some garlic powder and a dash of woretshire (i know i slaughtered that spelling) to the meat, it was just bland. meat was bland, sauce was bland. hubby loved it tho and said he'd "allow" me to make it once a month. i will probably try again as a base recipe, but add in my own preferences in the meat and sauce.

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esmama

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Sacramento, California, USA

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Reviewed: Mar. 27, 2009

5 stars for sure! I made this for my daughters 19th birthday. It was loved by all. As suggested I doubled the sauce which was perfect. I placed in 350 deg oven x 1 hour then took lid off 300 deg x 30 mins. We did not find the pepper was "too spicy".Served with parmesan cheese on the side. It was a hit.

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ERIN

Cooking Level: Intermediate

Home Town: Sydney, Nova Scotia, Canada

Living In: North Bay, Ontario, Canada

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Reviewed: Mar. 25, 2009

This is a delicious basic recipe for cabbage rolls. I added garlic & red wine to the meat/rice mixture, & used petite sirloin ground up in my processor. I added some grey poupon mustard to the sauce which I tripled. Cooked covered with foil in oven at 325 for 90 mins., then lowered heat to 300 for 30 mins. with foil removed. I agree with other comments that this would serve up well with mashed potatoes. This is real COMFORT FOOD.

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Granny

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 23, 2009

I did change to brown rice. After reading reviews I thought I'd try adding carrots, celery and green pepper. It was GREAT and healthy! Thanks for the recipe and the great reviews. This will be made for potlucks where I want a healthy dish.

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MaMaw's Girls

Cooking Level: Expert

Living In: Joplin, Missouri, USA

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Reviewed: Mar. 22, 2009

This recipe was VERY close to the one my mother used when I was a child; I thought it turned out just great. I baked at 350 for 1 hr and 15 minutes - superb!

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Joseph

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Reviewed: Mar. 22, 2009

My mother in law is famous for her cabbage rolls. I couldn't find her recipe so I used this one... it was close by I had to make a few adjustments. I used ground turkey instead of the ground beef and used italian ground sausage so my husband wouldn't miss the beef. I doubled the tomato sauce like others here have and also added a 32 oz bag of saurkraut. A litte on the bottom of the pan under the rolls and the rest on top after the tomato sauce was added. I also cooked it in a 9x13 glass dish covered with aluminum foil on 350 degrees for 1 hour. I probably should have removed the foil for the last 10-15 minutes, but my husband said it was the best he has ever eaten... better then his mom's!!! Thanks for the recipe and all the comments. They helped tremendously.

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TALENTHIA

Cooking Level: Expert

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