Stuffed Cabbage Rolls

Would make again, but prefer to use the crock pot, use tomato paste, and use some sausage meat to give a bit more flavor.

Don't use spaghetti sauce. Use tomato juice and sauce. Add in salt and pepper to it

Need more spice but was easy to make!

OK SO I AGREE WITH THE FIRST TIME PREP TOOK FOREVER. SO I AM A MOM WHO DOES NOT HAVE TIME FOR THAT SO I MAKE MY MEAT LIKE GROUND WITH THE SEASONING THEN ADD THE RICE AND WHILE IT IS COOKING I BLANCH THE CABBAGE. THEN WRAP POUR SAUCE ON TOP AND COOK LIKE 20 MIN JUST TO HEAT UP THE SAUCE AND GOOD TO GO. LESS THEN 45 TOTAL TIME FOR ME TO GET IT DONE.

ok ladies & gents, first, cut the cabbage leaves off the head b4 you start. Make sure you remove the outer leaves as they may be tough. Have a pot of rolling salted water, and blanch the leaves in the water for aprox 2 min, then drop in cold water, shocking the leaves. This process makes your job easier to roll the leaves. (makes them softer) Generally it is made with tomato sauce, not spag. sauce. However, this is a yummy recipe, just takes time to get the hang of it. Roll them like you would make a wrap, or burritto! Its just like stuffed peppers only cabbage.

The only problem I had with this recipe is the prep time. It took me more like 1 hour to prepare it because the cabbage leaves were difficult to get off the head. I had to boil it to get them loose. Additionally, the ground beef would NEVER register done with a meat thermometer. I don't know if the rice contributed to the lower temp--but I had to finally break it open, look at it, and decide it was done enough. I started prep at 515 and we ate at nearly 800pm. I would not to this again on a weeknight.

It was good, but I don't think my family approved.

These were easy to make and turned out really good, ill def make again

To cook the cabbage, take the core out of the cabbage. Use a sharp boning knife. Then put the head of cabbage in a pot of water. Par cook the cabbage. With tongs, you can removed the cabbage leaves. Let them cool. Regarding the meat mixture, brown the ground meat. Drain the fat from the meat. This should cut down the Saturated fat-ugh-and the taste it brings. Then mix the rice with the meat and your herbs. Trim the heavy part of the core still on the leaf. Put the mixture in each of the leaves and roll them First the sides in and then roll to the end of the leaf. Then put them in a Dutch Oven for over the stove or in a pyrex dish or corning for the oven. Cover the container until cooked. Use your tomato sauce topping or for something different you can make a lemon-egg sauce to top the cabbage rolls. Now this is good eating. I would make the recipe my way. Takes longer, but is tasty. This one takes time.

steam the cabbage on the stove in pan of water is easier. add extra salt & pepper. delish!!