Reviewed: May 15, 2012

For the most part the recipe was very good, but adding the tomato soup, diced tomatoes and their juice, and water made the juices very thin. The taste was very good. The next day I drained the liquids from the pan and replaced them with a jar of prepared pasta sauce and reheated it in the oven. Turned out much better the sauce was thick and gave the whole dish a better flavor, in my opinion. I will make again but will take the extra time to prepare my own pasta sauce instead of the tomato soup and water mixture.

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Reviewer:

Bill

Cooking Level: Intermediate

Reviewed: May 4, 2012

Absolutely fabulous. The broth created is a great foundation for a soup. This is one of the best recipes I have ever tried from allrecipes.com.

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Reviewer:

Maverick

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Apr. 2, 2012

This was my first time making cabbage rolls and I sure picked a winning recipe! I pretty much went by the recipe except I added a little more rice and seasonings to the meat mixture, and a little less sauerkraut. I halved the recipe and it makes a bunch even halving it! I had a medium head of cabbage and I still needed a few more leaves because I didn't get to use all the filling. I would think the full recipe would for sure need 2 heads of cabbage. I quickly learned that you only need to boil the cabbage until the leaves are just pliable. If you cook them for more than a couple minutes, they will break while trying to roll up. I also learned while rolling them, that its best to have the stem end facing you and to roll from that end first, rolling up to the leafier ends to make them hold up better. Never making cabbage rolls before I did not know all this, but quickly found out! I did add the water in the recipe and also cooked an extra hour than stated because it was very soupy with the water. It still came out soupy, so I just served it in soup bowls with a large spoon and extra sauce with parmesan cheese sprinkled on top. It was actually very good "soup style" because the sauce really moistened the meat up inside. It was straight up comfort food! I will next time omit the water to get a more thicker sauce and see which we like better. Thanks for this great recipe! It takes some time but its well worth it!

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Reviewer:

pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

Reviewed: Feb. 5, 2012

My meat was hard/dry. Growing up, I remember the meat almost falling apart while eating.

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Reviewer:

CSHUTZER

Reviewed: Jan. 7, 2012

WOW!!!!!! This is definitely the BEST stuffed cabbage I have every made. I served this over rice. Made this exactly as written with 2 slight changes, used Venison in place of the beef and crushed tomatoes in place of diced. You will need more than 1 medium cabbage. I had to run to the store to get another head of cabbage, didn't mind because it was worth it. This is now the ONLY stuffed cabbage recipe I will ever use.

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Reviewer:

GAYL*MI

Reviewed: Jan. 2, 2012

Excellent recipe! I have made stuffed cabbage for years from a recipe from my Polish mother-in-law. The bacon is a wonderful addition. She taught me to make them with homemade mashed potatoes which is a wonderful way to enjoy all of the rich sauce that this makes!

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Reviewer:

PSiecinski

Reviewed: Dec. 3, 2011

Wow, this is awesome! I did not deviate from instructions and it came out scrumptuous. yus

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Reviewer:

Brian B

Reviewed: Nov. 7, 2011

Never made them before, and wanted them to be just like Mom"s I added the crushed ginger snaps that one reviewer suggested. They came out almost a good as my Mom's Will make again

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Reviewer:

dianaj

Reviewed: Oct. 22, 2011

I had a friend who was Slovak and we exchanged recipes often so I had to try this when I seen the titile. This recipe is so delicious!!!! I opted to use V8 juice instead of tomato soup. YUMMO!!!! Best stuffed cabbage recipe ever!!! Kuddos to Kelly!!

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Reviewer:

ohiobratttt

Cooking Level: Intermediate

Home Town: Holland, Ohio, USA

Reviewed: Oct. 15, 2011

Like others have said the prep time is a bit off, but that doesn't mean that these aren't simply worth the extra time. Absolutely delicious and comfort food at it's finest. To the meat mixture, I did add about 1 tsp of dill weed and 1 tsp of allspice (of all things), but it really enhanced an already wonderful recipe to a new level. Everything else was exactly as written and such a treat for my friend and her family. This makes quite a bit and found that it all fit beautifully in my covered turkey roaster. I did use the cover for the first 1/2 hour of cook time then removed it so that the watery sauce might evaporate some. Took nearly 2 hours to cook but well worth the wait. Great Fall meal.

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