Reviewed: Jan. 31, 2012

These were really good. Made them with our organic savoy cabbage from our garden. The sauce was too thin, even with 4 tablespoons of flour and some cornstarch. Next time I'll reduce it in a double-boiler (otherwise it will burn). Dill is great. Winner!

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Reviewer:

MeloraLee

Cooking Level: Beginning

Home Town: Dunwoody, Georgia, USA

Living In: Federal Way, Washington, USA

Reviewed: Nov. 26, 2011

Excellent recipe! I have been looking for a recipe that had no tomato sauce and this is it. I did add 1 cup of par boiled rice to the mixture and some nutmeg as well. I used more flour, about three TBS and the sauce was perfect. Great recipe!!

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Reviewer:

Go Sabres

Reviewed: Nov. 17, 2011

This was my first ever attempt at cabbage rolls so I followed the recipe exactly and they were a big hit. Being my first time, I didn't realize how much the leaves on top would shrink so I'll overlap more next time.

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Reviewer:

hoodiemama

Reviewed: Oct. 8, 2011

I turned this into a vegetarian dish by substituting fake meat crumbles for the ground pork and veggie broth for the chicken stock. It worked pretty friggin' good! I'd reduce the pepper a bit, and reduce the salt by a little bit more. (I think that's only cause of the veggie crumbles; not a meat-ful problem.) I did use vinegar in the boiling water. I used savoy cabbage and cored it but did not cut the leaves off. They weren't hard to get off at all. I did boil them longer than instructions, and found them surprisingly easy to roll and have stay put. Not too sure if the cooking time had anything to do with that or not, though.

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Reviewer:

magpie81

Reviewed: Jun. 8, 2011

Excellent trip off of the beaten path! We don't use ground pork, so I used beef instead and it was still wonderful. I also followed the vinegar boil suggestion and it was perfection. I made mine HUGE, and that made 6 big rolls. I could have eaten them all--beefy, chewy from the cabbage, hearty from the stuffing ingredients (I used rice and oatmeal), and zippy from the sour cream and dill combo. Will definitely make again!

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Reviewer:

Dana H.

Reviewed: Nov. 21, 2010

I changed the recipe slightly and sauted garlic and mushrooms with the onions, and I used ground beef versus pork. I also added some condensed cream of mushroom soup to the broth (about 2/3 a cap). I also added two tablespoons butter and a quarter cup of half and half to the sour cream topping. It came out AMAZING. But my props are to the original recipe--I had mushrooms I had to use so this is the only reason I changed the recipe. The meat filling was succulent---this recipes so tops the tomato-based versions in my opinion. P.S. this was my FIRST time with stuffed cabbage rolls. It's easy (albeit time consuming) and a recipe I plan to use for many years, thanks for sharing it, it's a treasure!

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