Reviewed: May 2, 2009

I adore stuffed cabbage!!! I have never heard of freezing the cabbage, I will try that next time. I get tired of burning my fingers when I peel off the leaves during the boiling process. To the person who gets gas, (tee hee, me too) I use "Beano" first. I doubt it makes a difference in THAT department if you blanch the cabbage or freeze it. Cabbage is a roughage, made to cause gas, if you ask me!! I have never made these with tomato soup. I love to use the hot V-8 juice with mashed up canned tomatoes. I have never cooked anything without garlic, so of course I added that too. Other than that, these are my stuffed cabbage rolls!! Super recipe. I also like to do the same with green peppers!!! Stuff them with all the same stuff, and hot V-8 and mashed tomatoes. Yum yum!!!! Thanks so much.

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Reviewed: Dec. 15, 2008

This is a good basic stuffed cabbage. I didn't pre cook the rice at all. Also, to make it a little easier I used jarred marinara sauce and it was just as good.

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LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: Sep. 29, 2008

The reason i'm even giving this recipe 3 stars is because, at no fault of the person who submitted this, at the advise of someone who previously reviewed this recipe, I did not cook the rice first. Big mistake! It was like eating raw rice. (My fault). But with that aside. The cabbage turned out still somewhat crunchy and also a bit dry even after basting about every 10 min. The meat was also very dry. I used lean ground sirloin. Not sure if that would make a difference. Also bland for my taste. In addition to salt and pepper, I also used garlic salt and a dash of worchester sauce in the meat. Very disappointed. I love cabbage rolls and was so looking forward to making my own for the first time. With the good ratings thought I couldn't go wrong. Won't be making these again.

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brandica8

Cooking Level: Intermediate

Home Town: Montclair, California, USA

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Reviewed: Mar. 3, 2008

Somehow the cabbage turned out very chewy and difficult to cut....but the inside was yummy!

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Janet

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Reviewed: Dec. 11, 2007

One of the Best is the only thing that comes to mind, thanks my family and i will be doing this one quite often.

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maggie_gurl_luvinmafamily

Cooking Level: Expert

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Reviewed: Oct. 26, 2007

Yum! I added some podered garlic to the meat mixture. I also used two cans of soup, one can of water, and added about a teaspoon each of basil and oregano to the sauce. I cooked these a little longer than stated and they turned out great.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Jul. 21, 2007

I prefer to blanche the cabbage and I added garlic powder to the mixture (I'm a garlic lover.) The only thing I did differently was instead of using the soup, I mixed a can of tomato sauce with a 1/4 cup of brown sugar and a 1/4 of cider vinegar (you can also use a 1/4 of lemon juice if you prefer but I like the cider vinegar.) Pour over rolls and continue with the orig recipe. I also make extra sauce and boil it down until it thickens and add that over the cooked rolls.

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MARNEE

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Reviewed: Oct. 22, 2006

I separated the leaves from the cabbage head and steamed them in the microwave for a few minutes, covered with some wet paper towels. That saved a LOT of time. I made the stuffing as the recipe stated and found it too bland. Next time I will add garlic powder and will use uncooked rice. The rice will cook in the oven.

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ltlkrow

Cooking Level: Expert

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Reviewed: May 30, 2006

This is just like the recipe I remember as a kid! Very good taste, and I loved the freezing the head of cabbage idea, however make sure you have enough time to thaw it before cooking--mine took about 9 hours. So, you may be better off steaming if you are in a time crunch. The only difference I made in the recipe was not cooking the rice. As stated before, it cooks in the oven, so there isn't any need. I also used tooth picks on some of my rolls b/c teh ones with smaller leaves started unrolling a bit. And, like the others, I used a family size can of tomato soup b/c I wanted extra sauce for the white rice side dish. Will make again, but next time will check them more frequently in the oven because mine got done slightly quicker.

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Staci

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Reviewed: Sep. 17, 2005

These were great. We enjoyed the leftovers for a couple of days. I like more sauce, so at least two cans of tomato soup for me.

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SpecialKsGirl

Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Camarillo, California, USA

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Reviewed: Jul. 1, 2005

stuffed cabbage is a great idea, but after freezing the head of letuce, i found that it was not nearly soft enough to wrap the meat/rice mixture around. it works much better if you boil the cabbage leaves, fill them and then stew the stuffed cabbage on the stove top. also it helps to mix up the meat using box beef and pork and add fried onion to the mixture. this recipe can definately be tweeked.

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ALEKSJAI

Cooking Level: Intermediate

Home Town: Kiev, Kiev (Special City), Ukraine

Living In: Staten Island, New York, USA

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Reviewed: Jun. 13, 2005

Recipe kind of bland. I added sausage and used a family size tomato soup. I loved the idea of freezing the cabbage overnight before using it. Will make again but with noted changes.

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SHEAJERRY

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Reviewed: Apr. 1, 2005

Never would have thought of freezing the cabbage; great touch. Used crushed tomatoes in puree instead of soup ( soup is too salty ). Added a handful of raisins for a little sweetness.

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MATTHEWF335

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Mar. 16, 2005

Fantastic recipe! My husband doesn't care for cabbage but loved this. I too added more tomato soup for extra sauce for the mashed potato. I also cut the rice down and used UNCOOKED rice; it bakes itself in the oven. Freezing the cabbage is the coolest tip I've found on this website. So easy to make. Too cool!!!! Thank you :)

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Kathy, Cuyahoga Falls, OH

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Reviewed: Dec. 21, 2004

Excellent recipe. I make something similiar/quicker. I chop the cabbage and saute with ground beef, spicy pork sausage, mix in cooked rice and tomatoe soup for one pot meal. Thanks Barb.

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KSAZA

Cooking Level: Expert

Home Town: Imlay City, Michigan, USA

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Reviewed: Dec. 2, 2004

Hubby loved this and so did I! Prefer that it is baked instead of cooked on stovetop! Only variation I made the second time was that I used the family size can of tomato soup and poured over to basically submerge the cabbage rolls. I also added 3 tablespoons of soup to meat mixture and a clove of garlic to add a little more taste.

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ETOTARO

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2004

This was an excellent recipe which we enjoyed tremendously! It took over 12 hours for the cabbage to thaw though. Think next time I'll take it out of the freezer the night before I want to cook the stuffed cabbage.

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Brandy

Cooking Level: Intermediate

Home Town: Belvidere, New Jersey, USA

Living In: Lake Ridge, Virginia, USA

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Reviewed: Oct. 17, 2004

I did not freeze the cabbage. I think by par broiling it, you "de-gas" the cabbage. I also cooked mine in a crock pot on low for 8-9 hours. It turned out better than I remember as a child!

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NTHUZASM

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Reviewed: Nov. 24, 2002

Thank you for a terrific, traditional recipe. It was very good and I will make it again for the family. A special thank you for the freezing suggestion. What a time and effort saver!! No boiling or straining, Thank you Barb, I never would have thought of it. Liz

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LIZ5

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 12, 2000

I liked it, but found myself in the bathroom due to tremendous gas. It gave me the poops! It was tasty though. Jeez, I just farted.

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STEVE34

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