I made this last night, exactly as written. I used a whole head of cabbage, and it make two 8 x 11 pans. The only thing I added was a cup of chopped tomatoes, as with all the cabbage, it seemed a little light on tomato. It was very good. I cooked it exactly 1 hour and it was cooked perfectly. I want to cook the second pan tonight and serve it with mashed potatoes, so I will probably add another can of tomato sauce and maybe another can of chopped potatoes so we have enough gravy for the potatoes. This was an easy and tasty recipe that will go in my recipe box. Thanks BUCHKO for sharing.

Reviewed On: Mar. 4, 2013

I have made this recipe seven times now. These rolls get better every time. Not only do they taste good, they look beautiful. I roll the individual rolls as demonstrated several times on line by chefs. I am getting better at that too. Be sure to let them rise well for both rises. I set my oven to 200 and then turn it off and stick my bread or rolls in to rise. If you roll these into 12 rolls, they will fit perfectly in an 8 x 13 baking dish. They end up as beautiful pull apart rolls. By making only a dozen, you get nice large rolls that are great for sandwiches. I make them in my kitchenaid and let it do all the work of mixing and kneading. Thanks so much for the recipe JoCatlin. I can't imagine a better dinner roll recipe

Reviewed On: Mar. 3, 2013

I made this for the fourth time today. This time, I quadrupled the filling. That is how much we all love this ravioli. I am still experimenting with making ravioli from scratch, but everytime I make it, one of the fillings I use is this one. We like it with a red sauce, but last night we had it with a little melted butter and salt and pepper. We loved that too. If you like mushrooms, you will love this filling. I do suggest making the filling the day before. Otherwise, it will be a long day of making ravioli. This filling takes a bit longer than the cheese variety.

Reviewed On: Feb. 22, 2013