Reviewed: Oct. 12, 2007

Make this with some tweaks from other reviewers. I froze the cabbage 2-3 days then defrosted & had no problem separating the leaves. I also added &/or changed 1 large onion, chopped, 1 teaspoon garlic powder, 3/4 teaspoon pepper & tripled the sauce. I also baked these covered for just over an hour. Very tasty!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

HAUSER49

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Chandler, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2007

very easy, sauce was a little sweet but otherwise good :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

YUMMAMAMA

Cooking Level: Expert

Home Town: Kingston, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 13, 2007

I kicked it up a bit by adding a little Italian sausage to the ground beef, and extra seasonings. I also cooked them in the slow cooker (great). They were a little "loose" right from the crock, but the left overs -- after being refrigerated -- WOW! They were much much better the second night -- they firmed up very nicely and stayed more together after reheating in the microwave. Huge hit -- can't wait to make them again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cristi Zbella

Cooking Level: Expert

Home Town: Norco, California, USA

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2007

Very Good base recipe. Used Meatloaf mix instead of plain beef. Also used tomato soup for extra broth as I served mashed potatoes toped with the broth.Lastly I threw in a bag of sourkraut something my mom always did with her piggies (cabbage rolls). I like the zesty taste the kraut adds

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ricci

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2007

This is the first time I've made cabbage rolls. My cabbage was a little tough around the thicker part, not sure why. The meat mixture was a little bland for our taste but it was still a good dish. Thanks for submitting your recipe!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Samantha

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2007

Okay, easy. I used a precooked brown rice from Trader Joe's as well all organic and fresh produce and homemade stewed tomotatoes in place of tomato sauce. Added some extra seasonuing to the beef mixture as it was a little bland

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stinabina

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2007

I used this recipe for the filling - I always cook the cabbage rolls in canned tomatoe soup mixed with a bit of water.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAROLINE1919

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2007

FREEZE the cabbage, old polish trick. Let it thaw, absolute easiest way. Double the sauce or it will come out too dry. I used ground turkey. Also add a little horseradish to the mix if you like it. I married into a polish family.I impressed my in-laws with this recipe so much they bragged about it to my husbands grandparents, who are from Poland, and now I'm required to make it every Christmas!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

S. Rave

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2007

This is the first recipe I made in my new slow cooker. I liked that it was pretty quick and easy to make and the cabbage leaves were forgiving even when I ripped big holes in them (note: cooked cabbage leaves are as fragile as wet tissues!). I used ground turkey and the resulting rolls were very nice and tender, but I didn't care for the sauce. Too sweet for my tastes. Unfortunately, these sat in the fridge and were thrown away after a week. I'd like to try it again though with a slightly different tomato sauce. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shiloh

Cooking Level: Intermediate

Living In: Fairbanks, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2007

Just like my grandmother used to make for us at Christmas every year!! A true recipe that reminds me of home, and one I certainly never get tired of. I left out the brown sugar because I don't like my cabbage rolls sweet, but these still ended up tasting really yummy, especially served with some homemade bread :)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 16, 2007

I added more onion than stated, as well as a few minced cloves of garlic; however, the filling is very bland. For the sauce, I used 2/3 pasta sauce and 1/3 stewed tomatoes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DetectiveL

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2007

I ended up with a little too much water in the bottom of my baking dish. The flavor was great though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brian J.

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Washington, D.C., USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2007

This recipe was delicious. The only thing I will do differently is double wrap the rolls in cabbage because we love cabbage and found it was lacking. Other than that the meat is so good and it turned out perfect in my slow cooker.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Chef Tiffia

Cooking Level: Expert

Home Town: Paihia, Northland, New Zealand

Living In: Queen Creek, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2007

i didn't care for this recipe

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

becky

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2007

These were awesome after a little tweaking. My very picky, cabbage-hating friend even loved them! I browned the beef with 4 cloves of garlic before mixing it with the rice etc. I took others advice and added garlic powder, mustard powder, minced onion and a few spoonfuls of the tomato sauce topping. I also substituted 2 shallots for the 1/4 cup minced onion. I only got 8 or 9 leaves from a head of cabbage (I'm new at this and they kept tearing!)but it worked out beautifully, just the right amount of filling. I doubled the sauce, which is a must. My husband said he preferred less cooked cabbage, but that's fairly impossible in a slow cooker. Everyone really enjoyed them, and I'll be making them again soon.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Erin

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2007

My daughter loved!I too doubled up on the sauce, and it came out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dina

Cooking Level: Beginning

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2007

Made this dish tonight and it was really tasty...the only change i made was to add a lg. can of italian crushed tomatoes, and a small can of goya tomatoe sauce...also added a small amt. of water and had lots of sauce...cooked on low 7 hrs...then kept it on warm...great on a cold wintry night..

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dipseydoodle

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2007

This recipe is really good! I only had to make 1 change and it was to add more tomato sauce. I also cooked it on high for about 3-4 hours instead of on low as suggested.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SPICKENS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 15, 2007

The pepper was too much, and sauce too little. In the future I would add some condensed tomato soup and a touch of cloves to the sauce. Also, we prefer to make our cabbage rolls with hot italian sausage rather than ground beef. Thanks ladies for the tip of freezing the cabbage it helped speed the prep up! Anyone have tips to keep the cabbage from disintegrating in the crock pot?

Was this review helpful? [ YES ]
2 users found this review helpful