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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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morgan


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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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junglepeachpie

	Cooking Level: Intermediate Living In: El Cerrito, California, USA
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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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MARGE12


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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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Gloria


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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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LITTLECHILE

	Cooking Level: Intermediate Home Town: Penticton, British Columbia, Canada Living In: Puerto Vallarta, Jalisco, Mexico
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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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migsy


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Reviewed: Jul. 31, 2005

Liked the idea of this recipe.First I removed leaves from cabbage and boiled 2 minutes,removed to collander and rinsed in cold water;much easier.Second I was not fond of the tomato soup sauce.I used one can tomato paste mixed with 4 cans water,bay leaf,garlic,1/8 teaspoon allspice,pinch cinnamon and some dried parsley which I simmered on stove beforehand.Otherwise pretty good.Next time I think I'll add some raisins to filling.

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KEYSOLA


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Reviewed: Apr. 10, 2005

This wasn't bad per se but I had way too much filling left over. I also thought it could have been more flavourful. I was not a fan of the tomato soup and if I make this again I will use marinara sauce instead. Thanks though for your effort.

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Jean Marie

	Cooking Level: Expert Home Town: North Vancouver, British Columbia, Canada Living In: Port Moody, British Columbia, Canada
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Reviewed: Feb. 21, 2005

This was my first time making this with canned tomato soup. Next time I will probably just use tomato sauce like I have done in the past. Other than that, the recipe worked really well.

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BIOPHILE


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