Reviews for Slow-Cooked Cabbage Rolls
(5)
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Reviewed on Sep. 28, 2009 by TS-P
We prefer our cabbage rolls bite-sized, so use 1/2 a cabbage leaf. This also makes rolling easier.
Reviewed on Sep. 28, 2009 by TS-P
To make the cabbage much easier to work with, put it in the freezer (no washing), for at least 2 weeks before making the rolls! This is So much easier than boiling, & saves the nutrients from being thrown down the drain with the water!
Reviewed on Mar. 17, 2009 by SWeirick
This was really good, a little difficult to make (the cabbage is hard to work with) but worth it! We didn't have the V-8 so I just used tomato juice. Still came out yummie!
Reviewed on Jun. 17, 2008 by mgillia
The recipe calls for 46 ounces of V8 juice. Is this a misprint?
Reviewed on Feb. 02, 2008 by boon46
Instead of V8 try crushed tomatoes, tomato sauce, oregano, garlic powder $ onion powder[or fresh] S&P to taste, Also if you stir some of this mixture into the meat before you wrap them you will be fhocked at the taste.