Classic Cabbage Rolls Recipe

Reviewed on Feb. 16, 2013 by Astheart

harv614 is right; it's an East European recipe, but mainly Polish and Bulgarian. Nevertheless, I love them. Usually the rolls are stewed in a good tomato sauce. It's better to use some summer kind of cabbage because it's really hard to remove leaves off the winter cabbage. The leaves of summer cabbage are looser and it's enough to put them into boiling water for a min or two; then they go off very easy. I recommend it!

Reviewed on Feb. 09, 2013 by 614Diane

I thought this was vey good. The prep time is longer than what is listed but I found getting everything cooked and ready ahead of time made it easier to cook the cabbage and make the rolls the next day. I also 1 1/2 the sauce recipe since I prefer more sauce. I will definitely make this again. ~Diane (Columbus, OH)

Reviewed on Jan. 28, 2013 by Dzyner

I really like cabbage rolls, but always have trouble with the cabbage leaves, so I developed a casserole version. Put the meat & rice mixture in the bottom of a greased casserole. Keep the tomato sauce thick. spoon some on top of the meat & rice mixture. Chop the cooked cabbage and layer on top. Spoon on some more sauce and sprinkle with a little Parmesan cheese. Bake at 350 for about 45 minutes or until meat is done. It tastes like traditional cabbage rolls, but, for me anyway, is lots easier to prepare. By the way, leftovers freeze well.

Reviewed on Dec. 04, 2012 by lindatbird

a word to the wise...pay close attention to the directions! I thought it said cook over medium high heat..not medium low..had a huge mess on my stovetop.lol. Still cooking, but lowered the heat. Preparation time took longer than suggested, but hopefully they will turn out ok.

Reviewed on Sep. 29, 2012 by dp2009

excellent, well received comfort food. thanks for sharing.

Reviewed on Apr. 25, 2012 by jorilo

A keeper! Whole family loved it! The sauce is so tasty...even DH, who is not a tomato fan, loved this recipe...

Reviewed on Apr. 23, 2012 by dmm507

These were delicious! The sauce was very flavorful and everyone loved them! The prep time was longer than 30 minutes but definitely worth it. I will be making these again.

Reviewed on Jan. 28, 2012 by shawnnoblit

Absolutely delicious! My mom, who is a great cook ate them and said "these are the best cabbage rolls I've ever had". Enough said! Takes awhile to make but worth the effort. Once you've made them you realize they really aren't difficult. I use turkey sausage and no V8.

Reviewed on Jan. 28, 2012 by navywife01

i enjoyed cabbage rolls similar to this recipe when i was growing up this recipe hits close to home for me now its my family favorite

Reviewed on Jan. 22, 2012 by Conniejj35

Great recipe. My husband loved it! Really tasty with such simple ingredients. I didn't use the V8 juice.

Reviewed on Jan. 19, 2012 by kar52

This sounds good,but I never cook my rice first I just mix it in the meat mixture,need more sauce and longer cook time tho..

Reviewed on Jan. 02, 2012 by KirstenSt

This is a delicious recipe. Definitely will be making it again!

Reviewed on Oct. 15, 2011 by cindyost

The best, taste just like my Grandma's.

Reviewed on May. 02, 2011 by 491223

Delicious!

Reviewed on Mar. 13, 2011 by stevennicole

Hey harv614-they may not be classic by "old world" definition butI grew up on this type of recipe so maybe they can be called Classic American Cabbage Rolls! I liked them anyway. Please submit your Classic recipe-they sound delicious!

Reviewed on Feb. 22, 2011 by harv614

We did NOT like this at all! I wish I hadn't wasted an afternoon making them. I was looking through the Irish section when this popped up and I decided to try it... even though it's Soo not an Irish recipe! Cabbage rolls are Polish/Czech/Russian. You won't find brown sugar, Italian sausage/stewed tomatoes, ketchup or Worcestershire sauce in an authentic recipe... can't figure out how it got the name Classic! They are much healthier/tastier without all of the non-traditional ingredients. Some of us add sauerkraut and bacon to the recipe and our meat is a blend of ground beef and pork... use tomato sauce & juice and leave out all of the other stuff and you will have Classic Cabbage Rolls!

Reviewed on Oct. 16, 2010 by Val634

This recipe is great! Wouldn't change a thing.

Reviewed on Apr. 30, 2010 by nsfoster

This is simply the best Cabbage Roll recipe I have ever come across. I did not even need to make modifications to it. It reminds me of my Grandma's recipe from years ago. Love it!

Reviewed on Nov. 07, 2009 by tkarinas

My family loves cabbage rolls and this is so easy to make. I will be making it fairly often.

Reviewed on May. 04, 2009 by katie678678

serve sour cream with your cabbage rolls it is very good

Reviewed on Jan. 28, 2009 by ritamc53

This is an excellent recipe. My husband fell in love with it.

Reviewed on Nov. 06, 2008 by encarta

I also add a can of sauer kraut to the tomato mixture and it gives it a wonder different flavor

Humbalina

Reviewed on May. 04, 2008 by MLabelle

These are excellent and very similar to the ones my mother used to make.

Reviewed on Apr. 13, 2008 by tileena

INSTEAD OF TOMATOES I USE TOMATOE SOUP POURED OVER THE ROLLS IT GIVES THEM A GREAT FLAVOR

Reviewed on Mar. 08, 2008 by Ann52501

These are very very good. My mom used to make them all the time. I love them!!!!