Used wild rice, not white. Didn't have full cabbage leaves (had already used half the head in another recipe), so overlapped half leaves, and it worked ok, though I had to spit the rolls with toothpicks. Omitted water and tomato sauce. Used comparable amount of salsa instead, as suggested by previous member. Used 1 tbsp of agave, not brown sugar. Added grated carrots, fresh minced parsley, and abt a half pkg of well drained/dried/chopped frozen spinach for additional nutrition & color. Since I was using Himalayan pink salt, which comes in large crystals, I cut the amt of salt in half. Added about a tsp of lemon zest, too. Didn't simmer cabbage leaves before making rolls; I like a little texture to the dish. Have large skillet with lid, that can withstand 350 degree heat. Used it to brown turkey, etc, used it to mix sauce, then used it to cook the rolls in the oven. Cut down on the clean up significantly. Result = awesome!
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Used wild rice, not white. Didn't have full cabbage leaves (had already used half the head in...