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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Reviewed: Mar. 21, 2009

My family liked this, but I used an old meatloaf recipe. My husband doesn't like rice in his cabbage rolls. I used 1 lb ground chuck, oatmeal, egg and worcestshire. It was great, will make again.

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Susan B

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

This was a very good recipe. My kids of course didn't like it due to its appearance. The sauce was pretty sweet,so if you're looking for something not to sweet reduce brown sugar. I also doubled the sauce, I think I might triple next time. These were alot like a mini meatloaf rapped up in cabbage. Have fun!

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Brooke

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Reviewed: Mar. 18, 2009

I really liked this recipe. I followed others advice and doubled the sauce. I misread the recipe and put two tablespoons of worcestershire sauce (instead of two teaspoons) and we loved it. I tried cooking the cabbage in the microwave per another reviewers suggestion and didn't like the way it turned out so next time I make it I will go back to steaming the cabbage in a pot. I also baked the rolls at 350 degrees for an hour. To save time I used Uncle Ben's precooked brown and wild rice that comes in the microwave pouch. Thanks for the delicious recipe

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KATHLEEN_J

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Reviewed: Mar. 17, 2009

Ok, so I am Russian. Have been looking for authentic Russian recipes. This is one of them...

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Dasha

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 15, 2009

I too read the reviews before I headed to the kitchen. Here are the things I added/changed: I used ground turkey for the filling and added finely chopped carrots, mushroom and one clove of garlic. Also, I doubled the amount of sauce and baked in the oven 350 for an hour. This one is a keeper! PS- My husband made a yucky face when I told him what I was making for dinner. He ate 6 of them!!!

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luv2cook

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Mar. 13, 2009

Made these for my husbands(who said i don't like cabbage at first) St. Patricks Day lunch at work and they loved. I too, baked in the oven at 350 for one hour. Due to my husbands high blood pressure and fish allergies I used Ms. Dash table blend for seasoning instead of the salt, pepper and left out the worcestershire sauce. Great recipe! Thanks!

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momofjmh

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Reviewed: Mar. 5, 2009

I have made these twice. The first time I reduced the pepper to 3/4 tsp. as recommended by others. It was still too much pepper. If you're going to make them with the black pepper, try 1/2 tsp. The second time I omitted the black pepper completely. Instead, I chopped up one small green pepper. These turned out delicious. The sauce is good just as it is, but I did double it and that was plenty. The cabbage rolls were served with baked potatoes a fruit salad and they were a hit with our family and we don't even like cabbage.

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Marsha

Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Mar. 4, 2009

These were very good and easy to make.

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Mar. 3, 2009

These were pretty good. Missing some flavor though. I think next time I'd use a really good marinara sauce to go in and on top on the rolls. Inside I added a lot of garlic, with all other ingredients. But I definitly think next time a pasta sauce will add flavor it needs

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Heather

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

This recipe was okay, but I thought overall it was kind of bland and the tomato sauce was too sweet for my preference. My mother used to make cabbage rolls when I was young and used spagehetti sauce instead, which I prefer as it adds good flavor but isn't overpowering. For the meat mixture I increased the rice and onion and added in some garlic and parsley which seemed to help a bit. I baked these in the oven this time around and they came out good. Next time I make this though I'll try the crock pot method and use my homemade spagehetti sauce instead with the additional changes I made.

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Chele Smith

Cooking Level: Intermediate

Home Town: Massapequa, New York, USA

Living In: Gray Court, South Carolina, USA

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Reviewed: Mar. 1, 2009

This one always turns out great on days I work. I use canned tomato soup instead of the tomato sauce. Tastes great and it smells wonderful when you walk in the house after work!

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ttringham

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Feb. 25, 2009

These are sooo freaking good!!! I didn't even like this kind of stuff before I made these. It is my husbands favorite and mine. I did'nt have any lemon juice so I used basalmic vinegar instead.

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mia_pia_garcia

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Reviewed: Feb. 23, 2009

So good!! I only changed a couple of things, I used Lawry's seasoning salt in place of sal and pepper and added one and 1/2 minced cloves of garlic to the meat mixture and 1/2 clove minced to the sauce mixture. Plus I doubled the tomato mixture and added about 1/2 cup of beef broth to the tomato sauce mixture. These were fabulous, the only draw back is my house smelled like cabbage all day! but they were soooooo tasty!!

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