AWESOME!! This is very tasty and scores real high points with family and friends. The only thing I did differently, was, I omitted the egg, and added a small can of mushrooms(stems & pieces) and a 14 oz can of spaghetti sauce, to the rice and groundbeef mixture, instead of the tomato soup. I did however use the tomato soup, to pour over the cabbage rolls, after placing them in the pan, for the oven. That gives the cabbage rolls an awesome tomato flavor. *** Just a Note*** Make sure to not over cook the cabbage leaves. They only need a few minutes in the boiling water, to make them soft. If you over cook them, they may tare when you take them out to drain. I would suggest about 4 minutes maximum, after the water begins to boil. The leaves are suppose to be soft enough to roll the mixture in, but firm enough to hold the shape, once the rolls are stuffed. Also, as a tip, instead of trying to pull the cabbage leaves off the head first ( as that might tare them up becasue the leaves are so brittle) you can put the whole head of cabbage in water, bring the water to a slow boil , and you can see and can feel that the leaves would drop away from the head, with ease.This is just awesome. I know it takes alittle time to prepare, but believe me, it is so worth it. GOOD LUCK !!! & BON APPETITE!!!
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AWESOME!! This is very tasty and scores real high points with family and friends. The only...