Ukrainian Cabbage Rolls Recipe Reviews - Allrecipes.com (Pg. 3)
Photo by sunshinenewday
Reviewed: Aug. 21, 2008
Pretty good, next time I'm going to add meat though.
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Photo by sunshinenewday

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Reviewed: Apr. 8, 2008
This is a really great starter recipe. When I make it, I add bacon, garlic, and plenty of herbs to the rice (whatever is your favorite--I use a lot of rosemary and basil) and it turns out great. I also use a previous reviewer's tip to serve these with sour cream, and it's a delicious combination.
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Reviewed: Nov. 20, 2007
I didn't like this and ended up throwing most of it away. I boiled the cabbage to try and remove the leaves, but I used red cabbage and it ended up turning a blue color (sort of unappetizing and probably partly my fault for not doing proper research). This lacked flavor, and while I did add some things to try and fix this, it didn't do much to correct the problem. Sorry, I just don't think Eastern European food is my thing.
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Photo by Basset Hound Mommy

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 26, 2004
Just like the old country holobchi ma used to makr
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Reviewed: Oct. 16, 2001
I made this last night. My daughter who swears she hates cabbage ate it all up. I topped it with sour cream it was an instant hit! Very simple to make, quick clean up. Will be a repeat dish in our home!!
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Photo by JoyLee

Cooking Level: Intermediate

Home Town: Kittery, Maine, USA
Living In: Farmington, New Hampshire, USA

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Reviewed: Oct. 1, 2001
Great recipe. *Another way to remove cabbage from the head is to freeze it and then let it thaw completely.The leaves will then come off easily. (just a little family trick.)
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Reviewed: Mar. 26, 2001
Good basic recipe but lacks seasoning.
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Displaying results 21-27 (of 27) reviews

 
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