Reviewed: Feb. 25, 2010

I loved this reciepe! Making it tonigh but, instead of using ground beef, I'm using ground turkey to make it a really low-fat meal. Will report back and let everyone know if it was just as good.

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1 user found this review helpful

Reviewer:

aswheeler11

Reviewed: Nov. 11, 2008

I will never make cabbage rolls again. I have rarely heard my husband rave as much or as often as he does about this recipe. I make only a couple of changes. I use regular brown rice in the meatballs, and use a teaspoon of blackstrap molasses in evaporated cane juice in place of the brown sugar. I doubled this because I have a family of 11, and I usually think when it says "serves 10" they don't mean 10 of my kids! In this case, though, the recipe is abundant. I made it in a big Nesco roaster, and it was fabulous. A few kids would have preferred it without raisins, but I think the flavor is important. Fabulous recipe! I am so thankful to have it!

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7 users found this review helpful

Reviewer:

WINDYMOM

Cooking Level: Expert

Living In: Cumberland, Wisconsin, USA

Reviewed: Nov. 5, 2007

Very good, thanks for the recipe. I cooked the meatballs in the oven so the grease didn't go into the dish and I left out the raisins and didn't use all the brown sugar. Also, I used V8 for the broth, I didn't have any tomato paste.

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Reviewer:

AMBERLEENA

Reviewed: Oct. 16, 2007

I too grew up with this recipe. It is truly wonderful and worth the time. It was always a special occasion at our house when mom made this. However, I have never tried the brown sugar. Sounds yummy. I prefer to use splenda or sweet n low instead of any sugar and leave everything as the original recipe states. Mom used to make a separate pot like this for my dad who was diabetic and it too is fabulous. Pete's sister.... :)

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Reviewer:

bornagainrainbow

Cooking Level: Beginning

Reviewed: Oct. 19, 2009

Exactly what I was looking for, flavor of the sauce is excellent. Meatballs could use more spice they were a little bland. Next time I'm adding a little garlic, coriander and cloves. I omitted the raisins, personal taste don't like them in this dish. I halved the recipe and substituted 2 packets of splenda for the sugar, but used the honey. YUM This is a keeper.

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Reviewer:

Weekend Cook

Cooking Level: Expert

Living In: Lomita, California, USA

Reviewed: Mar. 1, 2008

This is a fantastic recipe! I used more rice than called for (1 cup brown instant rice), and I cooked it before adding to the meat mixture. The meal is not too sweet (my husband can't handle sweet with savory), and has wonderful flavor! I omitted the raisins (see above reason!!!) Thanks for a great recipe.

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Reviewer:

Tam (Canada)

Cooking Level: Expert

Reviewed: Oct. 25, 2009

Loved this dish! It's a lot easier than making cabbage rolls. I used ground venison instead of ground beef.

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1 user found this review helpful

Reviewer:

DebbieK

Reviewed: Oct. 27, 2009

OH Chef Daddy Pete...all I can say is yumm yumm yumm! What a wonderful recipe and its so so easy..The only things I did different is added more rice, some garlic powder to the sauce and meat, and I sweetened and soured the tomato mix before I put in the cabbage so that the flavors would soak into the cabbage..I just made this the other day and I am dying to make it again!!! Make this tonight for dinner You will love it!

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Reviewer:

eddievedderandme

Cooking Level: Professional

Reviewed: Nov. 20, 2007

This is the original recipe, except I substituted BROWN SUGAR for the White Sugar. Tastes vary, but if leave out ingredients, you don't get the full flavor effect.

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Reviewer:

Chef Daddy Pete

Reviewed: Oct. 20, 2008

This is the first recipe I have done a review on. I have made this multiple times and it is awesome. I made it as written. Don't leave out the ingredients you add at the end. They are what makes this recipes flavor so unique.

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16 users found this review helpful