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I've used this recipe for more than 30 years, and the extra time it takes to assemble the rolls is well worth the effort. I always make two batches because they go so fast. You can assemble the night before and cook the next day.Sonja Benz, Carmel, Indiana
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Nutritional Facts 2 cabbage rolls equals 389 calories, 12 g fat (5 g saturated fat), 141 mg cholesterol, 1,243 mg sodium, 39 g carbohydrate, 3 g fiber, 31 g protein.
Originally published as Sweet 'n' Tender Cabbage Rolls in Taste of Home February/March 2008, p33
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Reviewed on Nov. 13, 2011 by robynswreaths
We loved this, left out the sugar..added minced garlic, was delish!
Reviewed on Jan. 07, 2011 by NCFlash
This recipe is excellent. Prep time is well worth it. Leftovers are very good as well.
Reviewed on Jan. 31, 2010 by krishodges
This was just what I was looking for, a sweet sauce with the cabbage rolls. I halved the recipe but used the full amount of tomato sauce plus added a can of tomatoes with basil garlic & oregano toward the end. Mine was actually cooked in about 4-5 hours on low by the 165° internal temperature of the rolls. Delicious recipe! Thanks Sonja!
Reviewed on Jan. 19, 2010 by chris and jenn
My family said yuk to cabbage till they tried these!!! I used canned diced tomatoes instead for the sauce and half the sugar. Yum
Reviewed on Jan. 16, 2010 by res0nov9
Meat was moist and tender, I prefer less rice but the recipe was good
Reviewed on Jan. 11, 2010 by MarvelousMaxie
I omitted the canned mushrooms and par-boiled the rice. I wanted to try this in the oven for those who don't want to use a slowcooker. I baked it for 3 hours at 300 degrees and it was perfect. It is a little sweet but I like my stuffed cabbage that way.
Reviewed on Oct. 08, 2009 by brendajack63
too sweet.......
Reviewed on Sep. 01, 2009 by msgrneyz2
These were okay. A little too sweet for our tastes. Think i'll add a can of diced green chile's to the sauce and cut down or totally delete the amount of spices, which were a little too strong of a flavor. But the meat was very tender and moist.
Reviewed on Apr. 29, 2009 by bakerer
This is a wonderful recipe...flavorful, tender, and healthy. Because I usually don't start thinking about dinner until late afternoon, I have found that you can bake these in the oven at 375 degrees for 45-50 minutes. Just baste them once or twice and this method will also work well.
Reviewed on Mar. 31, 2009 by Mel_Z_55
Great recipe. Wonderful flavor. I throw it in the crock pot at lunch and they are ready when I come home. My husband can't imagine cabbage rolls without sauerkraut so I usually throw some between the layers of rolls. Very delicious!
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