Reviewed: Mar. 21, 2008

I chose to make these for St. Patricks day. I wouldn't say my family loved them, but they ate them without complaint. My 12 yr old said "it's just meatloaf wrapped in cabbage, big deal", but I enjoyed them very much. I followed the recipe closely except I baked mine in the oven (350 for an hour) and I added a little of the sauce to the meat mixture, but then of course I was short on sauce - so I just poured a can of Tomato soup over the top. Next time I'd add some of the tomato soup to the meat and mix the remaining with the sauce (or just double the sauce). Also, if baking in the oven like I did, cover to keep them from drying out.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Mar. 20, 2008

We loved this recipe. Had a little pizza sauce to use up so it went in also, and had to add plenty of garlic. Otherwise followed the recipe. Thank you BJ for posting this!

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DECAFinNW aka Kahleia's Grammy

Cooking Level: Intermediate

Home Town: Sidney, Nebraska, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Feb. 1, 2008

I think these are perfect w/ only minor adjustments. Increase the sauce (if you like it saucy, like I do) & add soft bread crumbs to the meat mixture. Otherwise, don't change a thing. DELICIOUS!! A very traditional cabbage roll!

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MRSBARRYLOU

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Reviewed: Jan. 23, 2008

Easy to make. Nice taste. Will make again but will but a little of the sauce in with the beef mixture

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Angel

Cooking Level: Beginning

Home Town: North Bay, Ontario, Canada

Living In: Arundel, Maine, USA

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Reviewed: Jan. 10, 2008

These turned out wonderful. My sweetheart and I marveled at the taste. I used brown rice, otherwise, the recipe was as written. I will make these again. Thanks for the great recipe.

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Bob of Show Low, AZ

Cooking Level: Intermediate

Home Town: Uniontown, Pennsylvania, USA

Living In: Show Low, Arizona, USA

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Reviewed: Jan. 10, 2008

This recipe held up well in my slow cooker, the fiancee loved it!

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POPPYGIRLLL

Cooking Level: Intermediate

Home Town: Terrace, British Columbia, Canada

Living In: New Westminster, British Columbia, Canada

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Reviewed: Jan. 10, 2008

Excellent recipe ..no muss ..no fuss ..it's great.

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Karen

Cooking Level: Beginning

Living In: Parry Sound, Ontario, Canada

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Reviewed: Jan. 6, 2008

A fabulous recipe we will eat again and again. We changed nothing. Just prepared it directly from the recipe and it was wonderful. A great Sunday supper!

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WHALEBONE

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Reviewed: Jan. 3, 2008

Good, but a little bland.

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jubbah

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 2, 2008

These were very good. I loved being able to put them in a slow cooker. I didn't remove the hard spine from the cabbage leaves and wish I had. The spine made them rather difficult to roll up. Season the meat mixture to your taste (I added some garlic powder and Old Bay) and you'll really enjoy these.

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Keep It Simple Cook

Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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Reviewed: Dec. 17, 2007

I was looking for a meat dish to take to a pot luck and thought this would be a good choice because it is cooked in a crockpot. I had never made cabbage rolls before but found that this recipe is very easy. The only thing I would add is to boil the entire head of cabbage after carefully cutting out the center stump. It made removing the individual leaves easier. The sauce was good, but I might want to double the sauce next time, if I wanted a lot of sauce. The meat was delicious, and most of my family just ate the meat mixture inside after taking it out of the cabbage leaves (you know kids). Over all, I would make this again because I myself loved it. The only reason I gave it a 4-star is because it has been years since I have tasted any other cabbage roll recipe and I have nothing to campare it to as to being the BEST.

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Sharlette

Cooking Level: Intermediate

Home Town: Filer, Idaho, USA

Living In: Pocatello, Idaho, USA

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Reviewed: Dec. 3, 2007

Perfect for the pressure cooker, I used this recipe in my pressure cooker, made the rolls and covered with sauce and 1 cup of water for extra liquid and pressure cooked over med heat for 15 mins. Tender perfectly done and easy. Loved it.

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MISSCANADA

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Metcalfe, Ontario, Canada

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Reviewed: Nov. 30, 2007

Awesome! Didn't change a thing! They were very very good. Oh wait, I used brown rice. Delish!!! We had never had these before so I was taking a risk in something with cabbage and we loved it!

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twinn

Cooking Level: Intermediate

Living In: West Des Moines, Iowa, USA

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Reviewed: Nov. 19, 2007

This was the first time I ever made cabbage rolls and I was surpised at how easy it was. These tasted good, the filling was good, but I thought the sauce was a little too sweet. Everyone else liked them a lot. I think it may have just been me! I'm going to try these again but tweak it a little. Great recipe overall though.

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Kristin

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 12, 2007

Delicious with venison also! I didn't have worcestershire sauce, and the sauce was still good. This was my first attempt at cabbage rolls and I will make this recipe again!

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JM1016

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2007

This recipe needed serious adjustments, but the end result was quite good. For the mixture I used 1 lb. Italian sausage and rice with the egg, two minced shallots and five cloves of garlic along with salt and pepper. For the sauce I mixed one 28 oz. can of diced tomatoes and one 14 oz. can of diced tomatoes (both with juice), one 8 oz. can of tomato sauce, 1 T. sugar, 2 T. lemon juice. 2 T. Worcestershire sauce, 1 cup of milk, 1 T. apple cidar vinegar and 2 T. melted butter along with 1/2 cup of onions and 3 cloves of minced garlic, plus a dash of cracked pepper. I also recommend serving over rinsed kraut and mopping up the extra sauce with Polish beer rye bread!

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Daisy Doodlebug

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Nov. 11, 2007

I substituded tomato sauce for 3 cans of condensed tomato soup ... one can for the meat and 2 cans for the sauce. It was so delicious! This recipe was very simple and easy to make... best of all. I 5-year-old loves it!

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Hi_Carm

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

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Reviewed: Oct. 30, 2007

How can you not give cabbage rolls 5 stars? This is almost exactly like the recipe I always use. For some variation, instead of plain cabbage leaves try sour cabbage wrapped with bacon, or grape leaves canned usually in a jar-from your local italian grocer (gives a very different flavor than the typical recipe but amazing)!

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gourmetgirls3

Home Town: Edmonton, Alberta, Canada

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Reviewed: Oct. 28, 2007

This was good...I made 1/2 with rice and beef and the other with stuffing and beef. People seemed to like the stuffing one better. I added the sause in the cabbage rolls with some mustard and garlic. You also have to add sause intill the rolls are covered. I can see eating this twice a year...its a little too much work for me, Other than that my family loved them=) Thanks

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Tammy27

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 15, 2007

We loved this dish. For cabbage lovers, it's a great twist. The only problem I had was with removing the leaves from the cabbage head. It was difficult to do without tearing. I'm curious as to how it would work to actually boil the entire cabbage head a few minutes before attempting to remove the leaves. I also doubled the sauce topping, and it came out just perfect. Thanks for the great recipe!

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Sidman

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Grand Haven, Michigan, USA

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