Reviewed: May 1, 2012

I tried this recipe thinking from previous reviews that it would blow me out of the water. Not the case. My recommendation to anyone trying this recipe is to use a jar of your favorite marinara/pasta sauce (or make your own) to give this dish a better flavor. Everything else turned out good, but the sauce was thick and overly sweet lacking a savory flavor.

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Reviewer:

Lauren Laddusaw

Reviewed: Dec. 28, 2011

Superb recipe, consumed with great enthusiasm, thank you! It even withstood my using what I had, i.e. leftover roast turkey (chopped into small cubes of

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Reviewer:

Suomy

Reviewed: Mar. 29, 2011

A good, relatively healthy recipe. First, I steamed the head of cabbage for about five minutes and had no problems rolling the leaves. I made a few, minor modifications as follows: I added a bit more onion and some garlic to turkey mixture. I also substituted an additional can of tomato sauce for the paste/water, and added a can (15 oz.) of drained, diced tomatoes. The next time I make this recipe, I will probably reduce (or maybe eliminate) the brown sugar, as the sauce was a bit sweet for my tatse. It's a keeper.

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Reviewer:

PattySoCa

Cooking Level: Intermediate

Reviewed: Jan. 16, 2011

This is excellent! I've made it twice and both times added more rice, I think about 1 cup uncooked rice in total; I like this ratio of rice:meat much better. Used the rest of the head of cabbage to make soup!

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Reviewer:

Cara

Cooking Level: Intermediate

Reviewed: Oct. 5, 2010

I did not care for this recipe. I will not make these again.

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Reviewer:

3girls2parents1chef

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

Reviewed: Aug. 25, 2010

The sacue and stuffing mixture are also delicious on stuffed green peppers! This recipe is very good.

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Reviewer:

utley813

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Columbus, Ohio, USA

Reviewed: Jul. 4, 2010

This just did not work for me. The cabbage was too braised and tough for my kids to eat (or to trick them into eating). The tatse was okay. I did substitute tomato soup, and that worked fine (all I had on hand). Like other reviewers, I added more flavor (italian seasonings). I think this would be better wrapped in a crunchy romaine (uncooked) leaf... but then I love sushi spring rolls.

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Reviewer:

yogamom

Reviewed: Feb. 1, 2010

yummy but somehow my cabbage was overcooked

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Reviewer:

inChrist

Reviewed: Jan. 14, 2010

These are AWESOME! I used brown rice. I omitted the water and used one larger can of tomato sauce. To the beef, I added in garlic, freshly cracked black pepper and 2 T italian seasonings. Just taste the beef mixture before you stuff the leaves and add a little more italian seasonings if it tastes really bland. The suace on top will flavor the rolls as well. I made these the night before and popped them in the oven the next night. VERY good. I doubled the recipe for my neighbor and she raved about them toO! My 12 year old and 6 year old son both ate 2 rolls and wanted MORE!

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Reviewer:

BABYJIMMIE

Cooking Level: Expert

Home Town: New Lenox, Illinois, USA

Reviewed: Jan. 13, 2010

I followed the recipe to the letter, as I always do the first time aroundThe mixture of the wet ingredients gives the cabbage roll a "blah" kind of taste in my opinion. I will definitely not make this again.

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