Cabbage Rolls

this is a simply wonderful recipe, with great depth of flavor and texture, part of which comes from ingredients, and part of which comes from the method. the onion and rice are layered, in the method, which makes for a subtle but powerful infusion of rich flavor, textures, and sauce. i wanted to make a vegetarian version, so i substituted “beyond beef” for the meat. i also loosened the final filling mixture with enough “just egg” to make the texture of the finished product a bit more tender. other slight modifications :: i steamed individual savoy cabbage leaves because i don’t have a microwave. used sushi rice because it’s what i had on hand. it worked fine. upped the garlic and cooked half of it with half of the onion. upped the dill by a third. substituted brown sugar for white. didn’t use peeled tomatoes, rather homemade tomato sauce. didn’t use condensed tomato soup, but rather “vegan beef bouillon”with a little rice vinegar added. didn’t have to braise in the oven more than an hour. plenty of yummy sauce and rich deep flavor. WOW. really great recipe template, uncle bill! i can see why it’s a long-standing family favorite. it was easy to adapt to vegetarian, too. thank you very much!

These are fantastic. I would stick with the white rice and leave out the long grain rice. Also use regular cabbage. That is how my mom made these growing up. Still can taste how good my mom’s were

This was a fail in my house. It was edible, passable dinner but oh so bland. I even added extra spices, used bone broth in leu of water and it was still bland. My bigger complaint is cooking some of the rice but then adding a canned soup? Sauté just some of the onions? I did it, made no difference. I guess I was just annoyed that it was more time consuming than necessary, the effort should have been worth it. If you decide to attempt this recipe, halve it. It makes a lot. Good luck, my apologies to the chef.

I made cabbage rolls again & this time I froze the cabbage & left it thaw overnight, it worked good & less time precooking the cabbage. Was going to add Worcestershire sauce but didn’t have any when I was making them & didn’t want to run to town to get some, next time. I added about a teaspoon of crushed red peppers when I fried the hamburger. A pinch of Basil & some Celery salt & 2 small handfuls of raisins when I mixed it together. I left out the table salt & onions. I used diced tomatoes, tomato sauce & a second can of diced tomatoes with Italian spices.

These cabbage rolls are the best I ever had! Thank you!

Great basic recipe to follow. Used regular cabbage, tomato soup and basmati rice.

Wonderful! Cabbage Rolls are sooooo involved but I’ve made them before, so I knew it would be a 2 day project. Always very rewarding tho.

Worth the work! I’ve been looking for a recipe that reminded me of my mother’s and I never could get it right. The dill and bay leaf are a must and I really think the tomato soup and the stewed tomoatoes mix is imperative – I was always using all tomatoes or all soup – haha guess I needed a recipe to tell me to combine them

The only changes I made was to skip the uncooked rice and to add some sautéed celery. It was very good and made enough to create 3 8×8 pans, so I could freeze some for future meals.

We found this recipe to be outstanding! Had to make with just beef because of empty pork shelf at the grocery store. I ended up using 2 lbs of beef because it seemed like there was too much rice. Easy fix! And the bay leaves really did add to the flavor of the sauce!! I usually prefer mine saucier. Next time I will probably increase the amount of sauce. Will definitely be adding this to my repertoire!!

We liked it. It is time consuming. We’re gonna add more spices.

I did not like this recipe hope i never see it again more work for cabbage rolls than what needed to be disappointed

It was and is a big hit with everyone that I made this for includung my 91yr old mother in law who is very critical and has traveled the world over and is still a vital woman!

I made this with Impossible ground (12 oz) pkg – halved the recipe, baked for an hour and paired with vegan mashed potatoes – so good and easily adaptable to a plant based diet.

not difficult to make, even better the next day..would make a little sauce for meat/rice if you dont eat the cabbage like us..

I recommend precooking the cabbage leaves well so they are tender before making the rolls. This recipe makes a lot so I cut it in half. I would consider trying napa cabbage or another leafier cabbage to see how it works.

I make these every year for St. Patrick’s day (I don’t like corned beef) They’re always delicious!

Delish!!!

Love all cabbage dishes.little hard to make first time,

First attempt at making cabbage rolls, my mom passed without teaching me so I came here. I completely butchered the cabbage trying to use the microwave and ran out so the next day I bought another head and froze it. Then stuck it in boiling water and just rolled it around and used tongs to peel off the leaves. Took awhile but it worked much better for me anyway. They were good my only complaint was they were a little dry and my sauce seemed to evaporate. Next time I might try going to try regular ground beef and cook them for first hour without the sauce.

I used1 lb burger and half lb sausage , put white rice in raw and onions, used vegetable broth as a liquid in mix and to thin down Mids pizza sauce, baked a hr and half