Reviewed: Jul. 9, 2010

I had to give this three stars, I realize every family has their own way of doing stuffed cabbage, but I NEVER freeze the cabbage plus the mixture was too bland. I always core the cabbage and boil it first. I also use 1 pound ground beef and 1 pound ground pork, 2 eggs, parsley, and a bit of garlic powder. I also use tomato sauce mixed with a bit of leftover cabbage water instead of tomato soup. I baked it the oven for 2 & 1/2 hours. This is always best served with mashed potatoes.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: May 2, 2009

I adore stuffed cabbage!!! I have never heard of freezing the cabbage, I will try that next time. I get tired of burning my fingers when I peel off the leaves during the boiling process. To the person who gets gas, (tee hee, me too) I use "Beano" first. I doubt it makes a difference in THAT department if you blanch the cabbage or freeze it. Cabbage is a roughage, made to cause gas, if you ask me!! I have never made these with tomato soup. I love to use the hot V-8 juice with mashed up canned tomatoes. I have never cooked anything without garlic, so of course I added that too. Other than that, these are my stuffed cabbage rolls!! Super recipe. I also like to do the same with green peppers!!! Stuff them with all the same stuff, and hot V-8 and mashed tomatoes. Yum yum!!!! Thanks so much.

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6 users found this review helpful

Reviewer:

Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

Reviewed: Dec. 15, 2008

This is a good basic stuffed cabbage. I didn't pre cook the rice at all. Also, to make it a little easier I used jarred marinara sauce and it was just as good.

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1 user found this review helpful

Reviewer:

LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

Reviewed: Sep. 29, 2008

The reason i'm even giving this recipe 3 stars is because, at no fault of the person who submitted this, at the advise of someone who previously reviewed this recipe, I did not cook the rice first. Big mistake! It was like eating raw rice. (My fault). But with that aside. The cabbage turned out still somewhat crunchy and also a bit dry even after basting about every 10 min. The meat was also very dry. I used lean ground sirloin. Not sure if that would make a difference. Also bland for my taste. In addition to salt and pepper, I also used garlic salt and a dash of worchester sauce in the meat. Very disappointed. I love cabbage rolls and was so looking forward to making my own for the first time. With the good ratings thought I couldn't go wrong. Won't be making these again.

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2 users found this review helpful

Reviewer:

brandica8

Cooking Level: Intermediate

Home Town: Montclair, California, USA

Reviewed: Mar. 3, 2008

Somehow the cabbage turned out very chewy and difficult to cut....but the inside was yummy!

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Reviewer:

Janet

Reviewed: Dec. 11, 2007

One of the Best is the only thing that comes to mind, thanks my family and i will be doing this one quite often.

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2 users found this review helpful

Reviewer:

maggie_gurl_luvinmafamily

Cooking Level: Expert

Reviewed: Oct. 26, 2007

Yum! I added some podered garlic to the meat mixture. I also used two cans of soup, one can of water, and added about a teaspoon each of basil and oregano to the sauce. I cooked these a little longer than stated and they turned out great.

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4 users found this review helpful

Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Jul. 21, 2007

I prefer to blanche the cabbage and I added garlic powder to the mixture (I'm a garlic lover.) The only thing I did differently was instead of using the soup, I mixed a can of tomato sauce with a 1/4 cup of brown sugar and a 1/4 of cider vinegar (you can also use a 1/4 of lemon juice if you prefer but I like the cider vinegar.) Pour over rolls and continue with the orig recipe. I also make extra sauce and boil it down until it thickens and add that over the cooked rolls.

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21 users found this review helpful

Reviewer:

MARNEE

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Glendale, Arizona, USA

Reviewed: Oct. 22, 2006

I separated the leaves from the cabbage head and steamed them in the microwave for a few minutes, covered with some wet paper towels. That saved a LOT of time. I made the stuffing as the recipe stated and found it too bland. Next time I will add garlic powder and will use uncooked rice. The rice will cook in the oven.

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18 users found this review helpful

Reviewer:

ltlkrow

Cooking Level: Expert

Reviewed: May 30, 2006

This is just like the recipe I remember as a kid! Very good taste, and I loved the freezing the head of cabbage idea, however make sure you have enough time to thaw it before cooking--mine took about 9 hours. So, you may be better off steaming if you are in a time crunch. The only difference I made in the recipe was not cooking the rice. As stated before, it cooks in the oven, so there isn't any need. I also used tooth picks on some of my rolls b/c teh ones with smaller leaves started unrolling a bit. And, like the others, I used a family size can of tomato soup b/c I wanted extra sauce for the white rice side dish. Will make again, but next time will check them more frequently in the oven because mine got done slightly quicker.

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14 users found this review helpful