Reviewed: Nov. 3, 2011

VERY timely, as I suppose all cabbage rolls are. Did not care for the tofu mixture. I am vegetarian and maybe I picked the wrong brand of tofu? It just did not taste like a "real" cabbage roll. Would not make again.

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2 users found this review helpful

Reviewer:

Gizmo&Spike's Mom

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Jan. 10, 2010

This recipe was outstanding! I made a few very minor changes for my taste but fully credit the creator of this for the amazing recipe! Instead of using egg I added 2 tbsp flaxseed meal mixed with 4-5 tbsp water. I also did not add the peas because they did sound a little out of place in this and I'm not a huge fan anyway. Like other reviewers, I used tomato sauce instead of soup. And, lastly, I used pressed extra firm tofu that I had run through the chopper instead of the veggie protein. The meal was great. As others have said as well, even my 'meatatarian' hubby liked it! Truly a delicious, satisfying meal, that doesn't take TOO long to prepare and I even had some leftover to bring to work for lunch tomorrow! :)

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6 users found this review helpful

Reviewer:

SailorJane

Cooking Level: Intermediate

Reviewed: Oct. 16, 2009

It was a good start but I can't give it 5 stars since I made more than one change.I didn't use tomatoe soup, I used two cans of stewed tomatoes. I used a large can of diced tomatoes rather than the whole peeled. I also cut out the egg (I'm vegan), the peas (seemed wrong), the onion or garlic powder (we're already using onions and garlic in the recipe., and substituted chili powder for the cayenne, and cumin for the red pepper sauce. Gave it a pleasant southwestern flavour. This was a lot of work but it made a a generous amount which I froze a great deal of in meal size portions so I would say it was worth it.

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3 users found this review helpful

Reviewer:

JustDMarine

Cooking Level: Expert

Reviewed: Jan. 1, 2009

Made this for New Year's Day and it turned out pretty well. I did make quite a few modifications, though. I used 1 (12 oz?) package of MorningStar Farms veggie crumbles (same as TVP, just one less step). I didn't add carrots, peas, red pepper, or wine to the filling. After cooking the onion and garlic, I added some mushrooms as well (the rest of the stuff just seemed wrong to me - I was trying to make it closer to the meat versions I grew up with). I also didn't like the idea of putting whole tomatoes in the rolls, so I just added a can of diced tomatoes the the filling. For the sauce, I used the one from the Turkey Cabbage Rolls listed on allrecipes.com. It was okay, but it would have been better without brown sugar, as it was on the sweet side. All in all, a LOT of work, but yummy. Glad New Year's only comes once a year!

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7 users found this review helpful

Reviewer:

Anichka

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

Living In: Cambridge, Cambridgeshire, England, U.K.

Reviewed: Mar. 7, 2008

Made this the other night it was very good I used sauce instead of the soup and it was great

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2 users found this review helpful

Reviewer:

morgan

Reviewed: Feb. 3, 2008

Worked well! Thanks for the recipe! I used LightLife Smart Ground for the fake meat and it was delicious. I needed a little extra water for my rice. Didn't put a whole tomato in each one, probably about a third. Also didn't add red pepper (store was out) and no peas because I don't like them much. Used tomato sauce instead of soup as others had suggested. Added a little dried oregano with the basil. I had about half a cup of extra filling at the end so I will probably use less of everything next time or use a bigger cabbage. I also didn't bother with toothpicks, just put them seam-side down in the dish.

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17 users found this review helpful

Reviewer:

junglepeachpie

Cooking Level: Intermediate

Living In: El Cerrito, California, USA

Reviewed: Oct. 28, 2007

I really liked this recipe. It is time consuming, but it was worth it to me. My husband is not a vegetarian, so I browned some ground beef and sprinkled some in the rolls that he would eat. We ate them a couple of days in a row and then froze the rest. I'm sure they'll come out fine, as I have frozen regular cabbage rolls with success.

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4 users found this review helpful

Reviewer:

MARGE12

Reviewed: Apr. 4, 2007

Loved this recipe and so did my anti-vegetarian husband. I also removed the cabbage leaves, boiled them for 2 minutes. Added dried cranberries to filling mixture - a nice counterpoint to the other flavors. Don't like tomato soup as a sauce so also made a quick tomato sauce by simmering 2 cans of tomato sauce with italian herb seasoning, garlic, salt, pepper and a pinch of sugar. Will definitely make again.

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12 users found this review helpful

Reviewer:

Gloria

Reviewed: Oct. 14, 2006

I made this as a vegetarian alternative to the reg cabbage rolls since I have alot of vegetarian friends and needed something for them to eat at a potluck! I found these alot harder to roll than other cabbage rolls but I left out the veg protein...didn't have any maybe that is the difference. Once they were cooked they held together very nicely and the flavour was great!!

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3 users found this review helpful

Reviewer:

LITTLECHILE

Cooking Level: Intermediate

Home Town: Penticton, British Columbia, Canada

Living In: Cabo San Lucas, Baja California Sur, Mexico

Reviewed: Sep. 10, 2006

I thought this was pretty good. It was one of my favorite dishes growing up, but I haven't had it since becoming a vegetarian years ago. This wasn't quite like Mom's, but close enough. As others suggested, I used watered-down tomato sauce instead of the soup. Definnitely time consuming, so I'll stick to making it on the weekend. Thanks.

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1 user found this review helpful