It was too late in the day to cook these in the slow cooker, so I baked them at 350 degrees for about 1 hour. The filling I made exactly as written, but slightly modified the sauce. I substituted El Pato Salsa de Jalapeno tomato sauce to give it a little kick, and added some freshly-chopped ripe tomatoes which needed to be used up. I’ve made a number of stuffed cabbage roll recipes and although OK, always thought they were a little bland. That Mexican-style tomato sauce really made these incredibly tasty, my husband said he’d give them a “10.” This will now be my go-to recipe.
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It was too late in the day to cook these in the slow cooker, so I baked them at 350 degrees...