Reviewed: May 23, 2012

I used this recipe as a base for cabbage rolls. It was my first time making cabbage rolls, and I will definitely make again! I used an entire onion, and I substituted the egg with a can of plain tomato sauce. I followed the top reviewers suggestion and skipped the tomato soup (I don't really like it). Instead I used tomato sauce, lemon juice, and Worcestershire (like recommended), but I also added a splash of red wine, garlic, marjoram, oregano, basil, and a little sugar. I put it in the oven for about 45 minutes and topped it with Parmesan cheese. I was very impressed with the final result!

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Reviewer:

Ashley

Cooking Level: Intermediate

Home Town: Crystal River, Florida, USA

Living In: Kissimmee, Florida, USA

Reviewed: May 18, 2012

I followed the recipe except where it called for the tomato soup, I substituted Marinara sauce. The tomato soup is way too sweet, imho, and throws off the taste of the cabbage. I also used a lot more spices in the filling, including a dash of cumin, a large pinch of Italian spices and just a couple of scrapes of a whole nutmeg. If you aren't used to cooking with nutmeg, it's mind blowing how many things you can add it to that really make the dish. Best way to test, grate a little bit of nutmeg over plain sauce and give a taste. We just love it.

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Reviewer:

PSKITTY

Reviewed: May 16, 2012

First time making these. I added some Jimmy Dean Pork sausage to the mix for more flavor and to make 10 total. Also did 1/2c chopped onions instead of just 1/4c. For more flavor I added a bit of garlic powder. My family likes extra sauce so I added a whole can of Italian Stewed tomatoes to the mix. Served over white rice and steamed what was left of the cabbage head, carrots, and broccoli.

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Reviewer:

amersss

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: May 15, 2012

These were good. I thought they could use more flavour though. I wasn't sure if I was supposed to brown the ground beef first or not, so I browned it first to be safe. Overall a good recipe.

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Reviewer:

david

Reviewed: May 8, 2012

Yummy! This was my first time making stuffed cabbage and they came out great! It was intimidating making these for my husband, especially since he is used to his Polish mothers cabbage. But he loved them! He even said they were better than his mothers. I did make just a couple of modifications. I added some italian sausage just because I didn't have enough ground beef. And I used tomato bisque with a can of diced tomatoes instead of just the soup. Great recipe!

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Reviewer:

alexandra82

Reviewed: Apr. 30, 2012

My family really enjoyed this classic recipe. I may have overdone the tomato soup but we like extra for our mashed potatoes.

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Reviewer:

Marion

Reviewed: Apr. 30, 2012

very good, gave it 4 only because of the stove top cooking, i did mine in the oven at 350 for 1 1/2 hrs. I also do my stuffed peppers the same way. using tomato soup, make my meat mixture, stuff the green peppers and bake 1 1/2 hrs,

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Reviewer:

Sherminator

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

Reviewed: Apr. 27, 2012

Have never made cabbage rolls before. These were bland and and the sauce was tasteless. Will try again but will use more seasoning in the meat and tomato sauce.

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Reviewer:

Lalu

Reviewed: Apr. 22, 2012

While tasty, it was rather bland. I will make it again, but I think I'll add different spices, and certainly more tomato sauce, maybe even Tabasco for flavor. Just one more thing to try to make better in my kitchen!

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Reviewer:

ladyzbyrd

Reviewed: Apr. 20, 2012

It is a Lebanese famous dish. Try replacing the tomato paste with pomegranate paste, water, minced garlic and dried mint, simply yummy. my favorite dish :)

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