Cabbage Rolls

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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.

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I made this for my family and they loved it . My wife is polish and with her heritge there is a lot of sacred ground that you want to avoid .
But I had to try this one , they all loved it . It turned out great .The only thing i would do different is to use tomato sauce instead of chopped .
You wont have to reduce it , it is already at the right consistincy .
Every thing else was good . A keeper for the polish supper .

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I followed this recipe as printed with the exception of adding 1/4 t. crushed red pepper to the meat mixture because it seemed kind of bland as written. That didn't help at all. I was right...the meat was bland, almost to the point of being tasteless. The sauce was also very bland and, although I let it simmer, it never thickened. After I tasted the first roll, I cut it open and added salt, pepper, and hot sauce. There is no way to taste the meat mixture prior to stuffing the cabbage leaves since it is raw. I would NOT make this recipe again.

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These were absoulutely wonderful! - and I don't normally like cabbage rolls. Thank you Emeril for the excellent gourmet meal.

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I HAVE MADE THIS RECEIPT SEVERAL TIMES BECAUSE OF SPECIAL REQUEST. I HAVE RECEIVED NOTHING BUT RAVINGS ON HOW GOOD THEY ARE. VERY EASY TO FOLLOW. IT MUST BE GREAT WHEN I DON'T EVEN EAT THEM. THANKS AGAIN. STEPHANIE FROM VANCOUVER, USA

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I have been looking for a recipe that resembled my mom's. This is the best recipe I have found. It is easier than I thought and you can adapt as you wish for seasoning. I used sour cream instead of cream, sauerkraut in between the layers. That's how my mom made it. I used Emeril's sauce once and used my mom's choice of tomato juice once. Both were wonderful. Thanks Emeril. I have created a monster-my family loves these and wants them more often than I want to make them. I finally followed another reviewer's advice and make extra and freeze.

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I've put off making this recipe because I've never used this cooking method with cabbage leaves before, and always thought it would take forever... Funny enough, I made them when I was limited on time, and let me tell you it was alot easier than I thought!!! Of course it did take some time, but I thought it was going to be alot more tedious than it actually was. As far as taste goes, these rolls were SO delicious, OMG! I probably ate like 8 rolls no joke and that was even before I served them up. :

The trick on this is to make sure you've made your Essence ahead of time (I always make sure I'm stocked. The filling in this recipe can also be made in advance!!! Just prepare according to recipe and store tightly covered in the refrigerator up to two days ahead. I would be sure to make the sauce fresh, though.

I served my rolls with baked potatoes with sour cream and green onions. Everyone wanted thirds. : Enjoy!

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I browned the beef and drained off the fat. Mixed with the remaining ingredients thereby cutting down the amount of bake time to 45 minutes instead of 2 hours.