This was my first time making cabbage rolls. Very time consuming but well worth the effort! Here's what I did different: used 1lb ground pork, used a little more garlic, omitted dill weed and sugar, and used progresso tomato basil soup instead of condensed. I went ahead and pre-cooked everything for the filling. I didn't want the grease from the meat in my finished product. This also cut my cook time down to an hour. I ended up with one 9x13 and one 8x8 pan because my cabbages were small. The leftover filling reheated well for lunch the next day and my husband said the rolls themselves were also good reheated. (I think the filling would also work great for stuffed peppers.) We loved this dish and I definitely plan to make it again!
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This was my first time making cabbage rolls. Very time consuming but well worth the effort!...