By Michelle Berteig on January 07, 2007
Photo by Redsie
Photo by Redsie
"From a free Penzey's recipe card... Edited 3/24/08 to add that I have now made this recipe for the first time. We really liked it, but found it a bit bland, so I doubled the amounts of vinegar and brown sugar and also added some ketchup to jazz it up a bit. Definitely a keeper, though!"
Serving Size: 1 (345 g)
Servings Per Recipe: 4
"My family ate this right up. I used 1 1/2 lbs ground beef, 1 head cabbage, diced tomatoes and 1 cup tomato sauce, 2 tsp caraway and 3 tbs each vinegar and sugar. I made rice (1 cup dry) and stirred it in at the end, cooked for 10 more minutes."
"My family really enjoyed this. It was MUCH LESS labor intensive than cabbage rolls but tasted just as good. I made a few modifications for my family as follows: used 93% fat free ground turkey and omitted caraway seeds and the water for a 14 oz can of chopped stewed tomatoes. Also added 3 Tbs of ketchup. I made this 3 days ahead of time so I did not simmer the ingredients at the end. I placed it into a sprayed casserole and covered until ready for use. Baked the casserole covered for 30 minutes at 350 and served with steamed white rice. My family loved it and it was a great make ahead meal!"
"I used this as well I got the recipe when I went to Penzey's in St. Paul, MN. I add more cabbage however, I think the spices are fine but I truly never measure anything...It was a real crowd pleaser even for my picky brother who came to dinner one night. I serve it over brown rice because I am a cabbage roll fan. Its basically the same but not all the work. LOVE IT."
"I love cabbage rolls but rarely make them due to the fuss factor. This recipe puts all those comforting flavors together in an easy alternative. To make this vegetarian, I used the Morningstar Farms burger crumbles in lieu of beef, adding them just before simmering for 30 minutes. The caraway was just the right amount and I liked the way the vinegar and brown sugar balanced each other. Thanks Michelle!"
"Perfect for when you have a craving for cabbage rolls but don't have the time or the energy to make the regular cabbage rolls!! Easy to prepare and delicious - perfect for a weeknight meal! Made for PAC 2007. Thanks Michelle!"
"Super late autumn meal. I used quorn mince in place of beef and cream of tomato soup in place of the crushed tomatoes because that's what my mom used to make cabbage rolls. Loved it. Can't wait to have the leftovers for lunch tomorrow!"
"I quote: "You should save this recipe and make it again, SOON!" I never expected this to be such a success, but there ya have it. I guess the rice is part of the stuffed cabbage thing, but I served it over egg noodles and will probably stick with that. This was easy, healthy (with lean beef), and the caraway seeds + slight tanginess made for a nice change from the usual flavors. I used about 5 cloves of garlic, added with the onion (which I cooked ahead of the beef b/c I like it brown) , rather than the garlic powder. And also served witha bit of shredded parm. Thanks!"
"This is yummy! My mother used to make unstuffed cabbage and I loved it. This reminds me of it. And it is so easy to make without having to stuff those little rolls!"