Cabbage Rolls

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REALLY good. I had another recipe that I tried once for cabbage rolls that left me thinking maybe I don't like cabbage rolls. Not so with this one. I did alter the recipe slightly, using only ground beef instead of beef and pork, and going dairyless (olive oil instead of butter, soy milk mixed with flour instead of cream. Of the twelve rolls the recipe made, the two of us ate eight. I froze the other four, but have not reheated yet so I give advice on the best method for that.

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thought that it wouldn't be that great and the time seemed to be forever to make but afterwards everyone was hooked on the taste

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Sauce was great, but next time I will make a little extra for the side. Great flavor!!

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Growing up with my grandmother making cabbage rolls, I suddenly had an adult craving. So, I went on a hunt, and decided this looked like the best recipe. Great call! I was shocked at how delicious it was. I was a little worried about the smell of the sauce, as the vinegar was overpowering, but, when it all came together it was delicious. I like the suggestion of a recent reviewer, who mentioned he cut the end off of the cabbage, then boiled it. That would be a lot easier. I found it difficult to not tear the way the recipe called for. Secondly, I would add slightly less rice than called for, as I found the rice overwhelmed the meat. Again, this was just my opinion, I would still love it as it is... ENJOY!

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This is one of my favorite "cook a bunch and freeze them" meals. I found that cutting the end off the bottom of the cabbage and then putting the whole cabbage in the boiling water was easier than trying to pull off raw leaves without tearing them. I usually cook up 12-15 of them and then vacuum freeze them for later "don't feel like cooking" nights. I serve with cooked carrots and wild rice. Serve with a good cold white wine.

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This was my first time making cabbage rolls. My family loved them. I used vidalia onions which gave the sauce and stuffing a nice sweet flavor. This is a recipe that will stay in my family recipe book.

Thanks Emeril

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We loved it! I added a little extra spice, cajun, because we like hot, but absolutely wonderful!!

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The sauce on this is so good!! I do make a double batch of sauce. The flavor of the whole dish is wonderful. I served it for dinner when we had company and none was left over. Everyone had seconds and thirds.