Reviewed: Mar. 30, 2007

This was much easier than I thought it would be. I sauteed garlic & onion before adding the beef to cook. Also, recipe says to boil cabbage for 15 minutes. That is not nearly enough to get more than 6 leaves off of the outside. The inside was still quite uncooked. Next time I'll cook for 30 minutes. Also, I used half white sugar and half brown sugar. It was very very good and I will definitely make this again!

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4 users found this review helpful

Reviewer:

DSULLI2222

Reviewed: Mar. 18, 2007

I tried this recipe this evening---it was the first time I ever made sufed cabbage. I used the suggestions of substituting spaghetti sauce, fresh garlic, dash fo sea salt and added some chopped onion. My husband's family is from Hungary and he sears he has never tasted anything better...thansk so much for the recipe. It was fabulous!!!!

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118 users found this review helpful

Reviewer:

Tish

Reviewed: Jan. 16, 2007

This is the same recipe I have been using for 30 years, wouldn't change a thing. Everyone has different tastes and that's what makes the world interesting.

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89 users found this review helpful

Reviewer:

Pamela S.

Reviewed: Oct. 30, 2006

With a few twists (used fresh garlic, added 1 tsp sea salt to meat mixture, used spaghetti sauce instead of tomato juice, and baked at 350 for 1 1/2 hours)this turned out scrumptious. This is a fun recipe to experiment with--you are pretty much guaranteed a good result. The perfect comfort food for the fall and winter. Great as leftovers!

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403 users found this review helpful

Reviewer:

amelia

Reviewed: Sep. 27, 2006

I REALLY LIKED THIS, BUT I LIKE TO COOK MY FOR ABOUT 3-4 HOURS ON MED. TO LOW HEAT THE CABBAGE IS EASY TO CUT AND EAT, OVER ALL IT TASTE GREAT THANKS

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3 users found this review helpful

Reviewer:

lisa

Home Town: Southgate, Michigan, USA

Reviewed: Jul. 17, 2006

This was a great recipe, the whole family loved it. I did add some tomato sauce to thicken the sauce up.

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2 users found this review helpful

Reviewer:

jones1ja

Cooking Level: Expert

Home Town: Berkley, Michigan, USA

Living In: Warren, Michigan, USA

Reviewed: Mar. 6, 2006

I added salt and pepper to the meat mixture and used a can of 48oz tomato juice. I used less water to cover the rolls. It tasted just like Dad used to make. Yum!

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Reviewer:

dale

Reviewed: Dec. 22, 2005

tomato juice made this recipe too watery.I drained the juice and replaced with tomato soup -much better.Suggest starting with tomato soup. All else very good.

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3 users found this review helpful

Reviewer:

rich g

Reviewed: Dec. 3, 2005

Wonderful and hearty. We added a little minced onion to the meat mixture. I also layered some sliced onion and sauerkraut with the rolls in the pot. I added brown sugar and a pinch of cloves to the tomato juice.

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46 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Nov. 20, 2005

This recipe was sooooooo good. It was easy to make, but make sure you have plenty if not extra leaves to wrap the meat in. I like the to add sourkraut as other suggested. Big hit with the "in-laws" and great leftovers the next day.

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5 users found this review helpful