Cabbage Rolls

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These were great!! Thanks Emeril!!

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I didn't have ground pork but I did have bacon!... So, I chopped up the uncooked bacon and mixed this with the meat and rice instead. It was DELISH!!! I had to taste it before my husband got home and almost couldn't stop... I have a feeling he is gonna be a happy man tonight.

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Wow, this recipe, although a bit time consuming, is fabulous! I do add red pepper flakes and a bit more essence into the meat mixture, just to add more flavor. But, all in all, this recipe is really good. Thanks Emeril!

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Due to the complaints about the bland stuffing, I substituted the ground pork with fresh cajun sausage from Rouse's. It was great with black eye peas for New Year's.

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Made this tonight for dinner and my husband and I loved it. I only gave 4 stars because we too thought it was very bland. When ever I make a meat mixture like this (meat balls, meat loaf ... I always fry up a test patty before I go to the trouble of rolling the balls or in this case the leaves. This way you know how it will turn out. I added garlic salt, red pepper flake, and cayenne pepper. The sweet cabbage and cream sauce was a nice balance against the heat.

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I am making this recipe for the third time it has always been super tasty, I like to use a little bit of sriracha sauce on the rolls, I have used italian sasuage in the past instead of ground pork which tasted great. Tonight I had no rice so I am using quinoa as a alternative.

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Thanks, Emeril! I've made these for years. We do a vegetarian version with meatless ground and brown rice. And sub creamy tomato soup for the cream to cut the fat. We also add caraway seed to the mixture a la my great grandma. The addition of the apple cider vinegar and sugar (Splenda for us adds a lovely tang to the sauce that kicked it up notches and we're so grateful to you for preparing it this way!!

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First, let me say that I LOVE Emeril! He is my "go to" whenever I'm in a Culinary Quandary. My husband comes from Germany, so when I wanted to make Cabbage Rolls with our bumper crop of cabbages, it had to be good, so I went with this recipe. I made a few adjustments to suit my circumstances. First, with a tomato cream sauce, I can't resist a little Sherry, so I added about 1 Tbs. And when I went to pull out the cabbage, there was a zucchini that HAD to be cooked ASAP! So I chopped it finely and added it to the onion mixture for the stuffing. I didn't have the cooked rice, so I added a half cup of uncooked rice to the onion mixture and toasted it, then added a cup of cabbage liquid and let it cook a little before adding it to the stuffing. YUM! If you don't have (like me a HUGE jar of Emeril's Essence in your pantry, I encourage you to make a bunch and have it available for any time you want to put together an AWESOME dinner out of whatever you have!

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I've used this recipe for years, only instead of cabbage, I stuff the meat mixture into red bell peppers...YUM!

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Bravo! I've been using this recipe for a few years now. I don't substitute anything. It doesn't need it. Delicious and everyone I've made it for thinks so as well.