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    You are in: Home / Recipes / Stuffed Cabbage Rolls Recipe
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    Stuffed Cabbage Rolls

    Average Rating:

     71 Total Reviews

    Showing 1-20 of 71

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    • on September 24, 2002

      Wow, I love cabbage rolls but avoid making them because of the long involved process!!! They were very simple to make and so very tasty! I did use my own homemade tomato sauce and added some garlic. Thanks Inez!

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    • on February 25, 2003

      I used this recipe for a potluck dish and it was well received and absolutely delicious. I only changed the meat used...I mix ground lamb and beef and it's fantastic. I also used a red pepper due to my own preference for its taste.

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    • on June 03, 2002

      Very quick and tasty. I wouldn't change a thing. I served these with bert's "new potatoes roasted with garlic and olive oil", and asparagus.

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    • on May 29, 2002

      Hey Dear..the recipe was great though I could use only part of it because I cannot take sugar at all and have to limit salt intake as well. I made the cabbage rolls using mixed veg. leftovers instead of beef and baked them spraying olive oil. It was healthy and still very tasty. Hope you will not mind the twist !

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    • on March 16, 2003

      MizzNezz, I also avoid making cabbage rolls even though I adore them, because they are time consuming. Great recipe! The only thing I did differently, was use (Spaghetti Sauce) AngelicFantasia's Spaghetti Sauce and omitted the sugar for that reason. My husband who never cared for cabbage rolls, is now a convert. hehe I'm lovin' it. Thanks!

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    • on March 31, 2010

      Oh I hate to do this but these were awful! The sauce was very bland and IT DOESNT MAKE ENOUGH TO COVER ALL THE ROLLS. I was really looking forward to making these too.

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    • on March 03, 2011

      Made this last night and used sausage instead of beef. The husband approved of the meal. He never had stuffed cabbage before and isn't a big fan of tomato soup, but he was amazed and says it's a keeper! Thank you!

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    • on July 19, 2010

      These were okay. They seemed really bland to both my husband and myself. I also only barely got 10 rolls out of this with using the 1/3 cup.

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    • on December 20, 2003

      These were very tasty...we froze half of them and served them at a later date and they were still very tasty.

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    • on November 03, 2003

      This was delicious and very easy. Better yet the second day for leftovers!!

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    • on September 04, 2003

      Good receipe. Left out the part with the cornstarch. Also, I placed kielbasi in between the cabbage rolls & topped with sauerkraut. It was the best kielbasi EVER eventhough I had to use the lean version (yuck)

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    • on July 21, 2003

      I loved this recipe..the sugar mixed with the tomato sauce made a real good taste. A big thumbs up for this one, and I am not just saying that because MizzNezz is my aunt.

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    • on July 11, 2003

      This is a great time-saving recipe. The tomato sauce mixture added to the top of the rolls is wonderful! My husband thought it was his birthday, because I never make this...Too time consuming. This one is a keeper.

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    • on April 17, 2003

      Easy & delicious. I added a few pinches of crushed red pepper flakes & it spiced it up. My husband loved it.

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    • on March 07, 2011

      I used this recipe the first time I ever made cabbage rolls. There are so good and easy to make. Thank you

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    • on January 25, 2011

      We made these last night and my family loved them. I had some trouble getting the cabbage seperated but once I did, it all went smoothly. I doubled the recipe and we are freezing the leftovers. I used half ground beef and half ground venison. I also added some garlic to the tomato sauce on the top and it helped the flavor. Thank you so much for this recipe that reminds me of my childhood.

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    • on December 17, 2009

      ok, kind of bland. however since i grew up on these, (we called them pigs in the blanket) ive learned to adapt my own recipes. thanks for a good recipe, a good "starting point"

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    • on July 24, 2009

      These were pretty good! I added about 2 T. garlic to mine for more flavor. We will have them again!

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    • on May 06, 2009

      Very nice, a deffinit keeper :) I used flower instead of cornstarch due to personal taste. I also wanted to add, i asked a freind of mine who asked her mother how to remove the cabbage leaves from the cabbage and the answer is you want to first core the cabbage and then put it into a large pot of boiling water leave is sit for a couple min remove from heat and then let soak 15 - 20 min, Cool to touch then carefully remove. You can also steam then fro a bit untill the leaves start to wilt. Hope that helps all us new cabbage roll cookers

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    • on October 20, 2008

      I was feeling nostalgic for mom's cabbage rolls so I took a crack at a vegetarian version of them. I used soy crumbles (in the frozen food aisle) and they were delicious. I looked up some other recipes to figure out how to soften the cabbage leaves, and followed instructions to cut a line around all four sides of the core and then submerge the whole head in boiling water for 10 minutes. This worked loads better than just peeling them off raw (they all split & cracked). Next time I'll add a few more spices to the mix, but they were still tasty as-is.

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    Nutritional Facts for Stuffed Cabbage Rolls

    Serving Size: 1 (373 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.6
     
    Calories from Fat 156
    42%
    Total Fat 17.4 g
    26%
    Saturated Fat 6.7 g
    33%
    Cholesterol 77.1 mg
    25%
    Sodium 650.5 mg
    27%
    Total Carbohydrate 28.8 g
    9%
    Dietary Fiber 4.0 g
    16%
    Sugars 8.9 g
    35%
    Protein 24.9 g
    49%
    Detailed Nutrition Values About Nutrition Info

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