By TheDancingCook on October 31, 2005
"I love stuffed cabbage rolls but don't have the time or patience to stuff them. I usually make a casserole version in the oven but after fooling around with a few recipes I had on hand, I found this way much quicker and just as tasty. Makes a great busy weeknight dinner. I like to serve this with some warm bread or dinner rolls. I also like to make the rice with a recipe posted by Jan S, #53546 Perfect rice every time we cook it!"
Serving Size: 1 (455 g)
Servings Per Recipe: 4
"My family liked this just fine but felt that it was not really comparable to the original and it still took much longer than 20 minutes to soften the cabbage. I agree with Debilyn_ks that it seemed like it was missing something. I even added a little butter and a dash of vinegar like my original rolled recipe. I think it was the tomato sauce/water that diluted the taste down."
" I also love stuffed cabbage and this was so quick and easy to make! I used ground round, pre-shredded cabbage and tomato sauce with garlic. Added some additional lemon pepper, celery seed, and red pepper flakes as it needed just a bit more flavor for us. Will make this again!"
"It was quick and easy, but we didn't care for it. I did add 1 tb each of brown sugar and lemon juice. But it seemed to be missing something. "
"Loved it. I'm always looking for new ways to cook hamburger and this is one of the best. There is never left overs of this stuff. Thanks. "
"This was the first step in my campaign to get my family to eat cabbage rolls. We had this for two dinners and the kids ate it without question. I added about a tablespoon of brown sugar and squirt of fresh lemon juice. I liked that this was served over fluffy rice. I used a new "premium" Minute Rice. Roxygirl"
"YUMMY! Exact tast of stuffed cabbage without the frustration of the rolling! Thanks to you, Dancing Cook I will NEVER roll again!"