Reviewed: Mar. 16, 2007

This was truly delicious. I did make my own changes, however. I used ground chicken instead of turkey and threw in a couple cloves of minced garlic with the onion. I also added 1/4 tsp. poultry seasoning to the chicken/onion/garlic mixture. When the meat mixture was cooling I added 1 cup shredded mozzarella to it. As far as the liquids, I used 3 8oz. cans tomato sauce (instead of 1, paste and water). This made alot of yummy sauce!!

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Reviewer:

vinlisavin

Cooking Level: Intermediate

Home Town: Saint James, New York, USA

Living In: Staten Island, New York, USA

Reviewed: Feb. 22, 2007

Delicious, just like how my mom used to make them. Thank you for allowing me to share with my family.

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Reviewer:

That Guy

Reviewed: Feb. 10, 2007

I followed the recipe except I used two 15 ounce cans of tomato sauce instead of the tomato paste and water and I added a little Italian seasoning to the filling and sprinkled some Mrs. Dash tomato, basil, and garlic on the top of the sauce before baking, and some parmesan cheese after they were done, and these were the best cabbage rolls I've ever had! Much lighter and better tasting than using ground beef. I highly recommend this recipe!

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Reviewer:

Jody D.

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

Living In: Dover, Delaware, USA

Reviewed: Dec. 2, 2006

This was pretty good, if I had any qualms it would be that it's a little bland but that can be tweaked to ones liking. Overall a very good base I will experiment with.

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Reviewer:

RAPUNZELL

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Springfield, Massachusetts, USA

Reviewed: Oct. 24, 2006

I really appreciated the specifics and well outlined details. I took others suggestions and used ground sirlon instead of turkey. Followed all the ingredients. Time to prepare was lengthy, but SO WORTH IT IN THE FINISHED PRODUCT. Was yummy and I will make again perhaps with the turkey next time.

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Reviewer:

wendy

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: San Diego, California, USA

Reviewed: Oct. 17, 2006

Very good and easy - I used ground beef and maybe double the sauce next time.

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Reviewer:

lapeerite

Reviewed: Oct. 2, 2006

These really didn't turn out as well as I'd hoped they would. The filling of the cabbage rolls was pretty tasty, but the sauce covering it turned out pretty badly for me.

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Reviewer:

Dawn S

Cooking Level: Intermediate

Home Town: Wauwatosa, Wisconsin, USA

Living In: Madison, Wisconsin, USA

Reviewed: Aug. 24, 2006

everybody is right, the time to prep is kinda long and a little messy; however, it is well worth the time. My wife and I agree that this is truely a keeper. When I make this again I will double the sauce to pour over the rolls. We like extra sauce to pour over the rolls and use as gravey for the mashed tators ;-)

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Reviewer:

mark arnold

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Bedford, Wyoming, USA

Reviewed: Aug. 20, 2006

Was not flavorful enough for my american tastes, but I will do it again adding more salt, pepper, lemon, brown sugar, and worcestire, for inside of the rolls as well as the sauce on top. I would also not use tomato paste but only sauce as one reader did, as there didn't seem to be enough spoonable sauce.

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Reviewer:

hpw19

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Aug. 1, 2006

I liked this recipe - I didn't think it was spectacular, but I'd make it again; my husband thought it was just ok. I added some grated cheese to the meat mixture for a little more flavor, and it still seemed a little bland for his taste. I might make it again.. if I do, I'll add shredded sharp cheddar cheese to half of the meat mixture for him (I enjoyed the lower-fat version). Hopefully that'll help - it was a lot of work for a dinner my hubbie thought was so-so!

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