Reviewed: Aug. 7, 2011

Very good! I adopted this recipe by browning the ground beef with the onion and some garlic before putting it in the slow cooker, and adding several tablespoons of vinegar and some water. I also chopped the cabbage into chunks instead of shredding it . I used short grain rice and it cooked up very well. This had a very goo flavor to it and was very easy to make!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

I give it 5 stars, although I did tweak it a little bit. Instead of 28oz of tomato sauce, I used 1/2 tomato soup and 1/2 tomato sauce. I also chopped the cabbage into chunkier pieces, because my family loves cabbage and shredding it would've shrunk it down too much. I cooked it on high for 3 1/2 hours to save time. The taste was so close to my mom's cabbage casserole recipe that she makes in the oven, but with way less work! My boyfriend, 6 year old son and I all loved it. I added a sprinkle of worcestershire sauce along with tabasco when I ate my serving. My boyfriend added worc. sauce to his as well. Great time saver, thank you! :)

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Reviewer:

cwoods81

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Cooking Level: Expert

Home Town: Fayetteville, Texas, USA

Living In: Columbus, Texas, USA

Reviewed: Dec. 23, 2010

Excellent recipe. No modifications needed.

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Reviewer:

Buddha

Cooking Level: Expert

Home Town: Coventry, Rhode Island, USA

Living In: Concord, North Carolina, USA

Reviewed: Dec. 20, 2010

Bland

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Reviewer:

SweetNov88

Reviewed: Oct. 23, 2010

Great flavor and really easy to make. Definite crowd pleaser. I made this for my wife and 1 year old son, both of whom loved this dish. Only adjustment I made was to pour 3/4 cup water after reading reviews about crunchy rice. I used Bismatti and it turned out perfectly. I even had enough confidence in this recipe that after trying it just once I committed to making it for this years big Christmas family feast. I KNOW it will be enjoyed by all!

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Reviewer:

Garygok

Reviewed: Aug. 16, 2010

I make this exactly as the recipes calls for and I can't get enough of it. My rice always turns out perfect and the cabbage is melt in your mouth tender. I have it about once a month and I don't even mind eating the leftovers!

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Reviewer:

JmeMcK

Cooking Level: Expert

Home Town: Rochester, Washington, USA

Living In: Olympia, Washington, USA

Reviewed: Mar. 26, 2010

Pretty good! Will try the following mods next time to give it more flavor: 1 TBS dried onion, a few shakes each of garlic powder, seasoning salt, and pepper, 3 TBS worcestershire sauce, a 26 oz can of mushroom pasta sauce, 2 TBS brown sugar, 1 tsp lemon juice, an 11 oz can of tomato juice, 1 cup uncooked instant rice, and ½ head of cabbage

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Reviewer:

CTREYNARD

Cooking Level: Intermediate

Reviewed: Mar. 22, 2010

This was a great meal on a cold day. Even my one year old ate it up! We did serve with a little bit of sour cream and loved it.

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Reviewer:

megameaghan1

Reviewed: Jan. 13, 2010

Aside from burning to the walls of the crockpot a bit, this turned out (just) alright in the end. I had to add a can of beer and a can of tomato soup because it was a pretty thick consistancy by the time I got home. They also helped to make it a bit less bland and. The beer, in particular, really helped add flavor and depth. I don't think I'll make this frequently, but I'll probably give it another go next October.

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