Reviewed: Feb. 21, 2012

This was the first time we made cabbage rolls and they're were very yummy!! We will be doing these again! One thing though, you need to double up the sauce portion. We found that some of the cabbage was not covered and dried out. And make sure you line the bottom and the side of the slow cooker with the left over cabbage so the bottom doesn't dry out.

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Reviewer:

403D

Reviewed: Feb. 17, 2012

Brings me back to when I was a kid and my grandma would make cabbage rolls, this is very good and a perfect comfort food.

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Reviewer:

gigiblu222

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 15, 2012

Three star crock pot recipe, five star cabbage roll recipe. I followed the recipe exactly except that I doubled the sauce, as suggested. When I came home from work nine hours later, they still weren't cooked to my liking. The cabbage seemed a little tough. FYI, I have a new crock pot and I cooked them on low. New crock pots tend to be hotter than older models. Having burnt cabbage in the slow cooker before (and it literally took MONTHS to get the smell out of my apartment), I didn't want to cook it on high in case it scorched the cabbage. I took the cabbage rolls out of the crock pot and put them in a 9x13 baking dish. I baked them for an additional hour at 350. They were absolutely DELICIOUS! I will definitely make them again, but I'll do it when I have time to properly bake them.

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Reviewer:

pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 14, 2012

I made this for my mom whom is a chef and it was a hit. I don't measure anything exact and used homemade spaghetti sauce in the meat mixture tripled as well as some garlic I just adore garlic and topped with more of my special spaghetti sauce witch I added sausage to I blanched the cabbage for 5mins it saves time and baked 325 for 1 hour then 30 minutes at 350 as someone else suggested even my 1yo and 4yo devoured their share :)

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Reviewer:

Shawna

Reviewed: Feb. 12, 2012

Although these were good they were way too sweet for my taste. I grew up eating more traditional cabbage rolls that were cooked in tomato juice but like to try different versions. I would make these again but not use so much brown sugar

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Reviewer:

NELSONPANOS

Home Town: Spanaway, Washington, USA

Reviewed: Feb. 12, 2012

Recently had a little Polish lady teach me her recipe. One of her secrets is to slip slivers of fresh garlic in between the rolls before cooking- she bakes these in a roasting pan, actually. Also, she uses slices of bacon in between the layers as well. Yummy!

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Reviewer:

TerryO

Reviewed: Feb. 9, 2012

These were very tasty using the tips from another member, thanks! I added garlic powder, 1/2 onion, and tripled the sauce. Perfect. Using the 1/4 cup measure made it easy to stuff.

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Reviewer:

Sunny

Reviewed: Feb. 8, 2012

this was good...but found the sauce a bit bland so I added some garlic salt..perfect.

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Reviewer:

GLTJAT

Cooking Level: Expert

Reviewed: Feb. 5, 2012

Need Help!!! My meat mixture was dry and hard. Growing up, I remember the meat almost falling apart when you were eating them.

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Reviewer:

CSHUTZER

Reviewed: Jan. 30, 2012

Easy and yummy. It's like meatloaf in a cabbage! I also doubled the sauce and made extras. Is it wrong that I had the leftovers for breakfast this morning?

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