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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3 users found this review helpful

Reviewer:

SpecialKsGirl

Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Camarillo, California, USA

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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Reviewer:

ALEKSJAI

Cooking Level: Intermediate

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

Living In: North Bergen, New Jersey, USA

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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Reviewer:

SHEAJERRY

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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11 users found this review helpful

Reviewer:

MATTHEWF335

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Princeton, New Jersey, USA

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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Reviewer:

Kathy, Cuyahoga Falls, OH

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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53 users found this review helpful

Reviewer:

KSAZA

Cooking Level: Expert

Home Town: Imlay City, Michigan, USA

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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41 users found this review helpful

Reviewer:

ETOTARO

Cooking Level: Intermediate

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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23 users found this review helpful

Reviewer:

Brandy

Cooking Level: Intermediate

Home Town: Belvidere, New Jersey, USA

Living In: Lake Ridge, Virginia, USA

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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Reviewer:

NTHUZASM

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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3 users found this review helpful