Sweet 'n' Tender Cabbage Rolls Recipe

Reviewed on May. 10, 2013 by Jellybean

These are good but I had trouble with the cabbage leaves. Mine tore as I tried to separate them from the head. I ended up piecing them together to cover the filling. They weren't pretty but tasted good. The sauce became too thin and needed more.

Reviewed on Dec. 12, 2012 by lmcmaster

very sweet and delicious

Reviewed on Mar. 07, 2012 by snabuurs

This was a big hit with my family, which normally wouldn't eat cabbage, this will definalty become a winter staple.

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!

Reviewed on Mar. 26, 2009 by carledwin

Reviewed on Mar. 24, 2009 by gracier

I made these for Sunday dinner mixing than on Sat. and baking in the oven.

They were DELICIOUS.

Reviewed on Mar. 16, 2009 by eubecknx

Don't forget to use a Reynolds Slow Cooker liner in your crock pot...easy clean-up!

Reviewed on Mar. 14, 2009 by stevetschida353

Do you have nutritional values for this meal, specifically, potassium?

Reviewed on Mar. 14, 2009 by gerrymarie

Reviewed on Mar. 13, 2009 by bubasgirl

I love your tip on freezing the cabbage, is that not half the reason we do not make these more often? And I love the sweet sauce and the crock pot, God Bless You!

Reviewed on Mar. 12, 2009 by team11drn

Reviewed on Mar. 12, 2009 by maxinemary

When cabbag is on sale, I freeze the whole heads in ziplock bags. When I make stuffed cabbage rolls, I just thaw out a head and the leaves peel right off with no cooking! A great time saver and much easier.

Reviewed on Mar. 12, 2009 by ordy

When make the cabbage roll I freeze my cabbage and thaw it instead of cooking. They come out just like cooking the cabbage. The only difference I found was that rolls needed to be cooked longer.

Reviewed on Mar. 12, 2009 by colleen1610

 I Think if you go back and read the recipe you will find your answer.............

Reviewed on Mar. 12, 2009 by RonnieBob

I cook the rice and add it to the uncooked meat mixture when cool. The proceed as noted.

I have also made a batch and froze them in freezer bags to cook and serve at a later date.

Reviewed on Mar. 12, 2009 by aliceann

Do you brown the meat or cook the rice, or is all of it put in raw?

Reviewed on Mar. 12, 2009 by maxandme

this was absolutley perfect, my husband said they were the best he had. with the rest of the cabbage, place in bottom of pan and the cabbage rolls on top, it all goes just as fast. thank you for the recipe.

Reviewed on Mar. 12, 2009 by twinkle8o3

VERY delicious! This is one of my favorite recipes. I don't know how the other poster managed to cook them into "tasteless mush". Mine have turned out wonderful every time! I highly recommend this recipe!

Reviewed on Dec. 02, 2008 by akibler2

we love these. I bake them instead of the slow cooker, but they are so good!

Reviewed on Jul. 08, 2008 by keverwann

First time I have made cabbage rolls. Very yummy. I love the fact that I could make them the night before and be at school all day and come home to dinner ready!

Reviewed on Apr. 11, 2008 by scrambledwithcheese

Just plain awful! Turns out like mush and with no flavor!