Forget trying to roll the cabbage rolls. I tried this once and realized that I didn't need to spend all that time making the rolls because they ended up looking the same on the plate anyways.
This recipe looked good when I read it--was looking for something a bit friendly to our low carb efforts, in casserole form. I submit recipes and don't like it when somebody makes a bunch of changes and then rates it, but let me be clear that I think this would have been a five-star keeper without my messing with it. However, let me share what I did: First, I used a bag of shredded cabbage coleslaw mix because I hate grating cabbage. One bag was perfect. Next, I did the same stuff I read in the other reviews: some Italian seasoning, sprinkle of cayenne. I used 1(15oz)can tomato sauce PLUS 1 can condensed tomato soup (healthy req), because we like that slight sweetness and depth of flavor in anything like stuffed peppers, etc. Here's the tricky part for those who lamented uncrispy bacon. I left it off while baking. Cut the bacon into small cubes and fried them crisp separately in a skillet. DRAINED well on paper towels while casserole baked. Baked in foil-covered casserole as stated, removed from oven when done, sprinkled with the smattering of crispy bacon pieces and a little shredded cheddar/colby-jack cheese. Back in oven for 5 minutes till melted cheese. IT. WAS. AWESOME. Probably the best recipe I've seen in a long time. Served with fresh broccoli steamed for 5 minutes (while cheese was melting)in a little chicken bouillon & 1tsp. butter; desert was the juiciest, fresh ripe pear you can imagine. What a great supper--thanks so much for giving us this great recipe ! Read More
I made this recipe, but i was in a hurry but didn't read the recipe carefully. I grew up on the Hungarian version of "stuffed cabbage".
There are a few cooking basics I felt were missing.
First, I softened the onion (sweet) and garlic after browning the meat. (I used ground sirloin). Also, I would have cooked the meat in the bacon FAT for depth of smoked flavor. Bacon does not "crisp" while covered in foil. (This is NOT a low fat, low carb, Blah, blah, blah, recipe. Search elsewhere). The addition of a can of drained sauerkraut would have knocked this recipe out of the park. And where is the paprika? Next time, I would use a spicy V-8 like juice instead of tomato sauce, as the tomato sauce was a little too Italian-y for this dish ( not that there's anything wrong with that, as I am 1/2 Italian also). There is potential here. Thanks for the inspiration. Read More
This recipe looked good when I read it--was looking for something a bit friendly to our low carb efforts, in casserole form. I submit recipes and don't like it when somebody makes a bunch of changes and then rates it, but let me be clear that I think this would have been a five-star keeper without my messing with it. However, let me share what I did: First, I used a bag of shredded cabbage coleslaw mix because I hate grating cabbage. One bag was perfect. Next, I did the same stuff I read in the other reviews: some Italian seasoning, sprinkle of cayenne. I used 1(15oz)can tomato sauce PLUS 1 can condensed tomato soup (healthy req), because we like that slight sweetness and depth of flavor in anything like stuffed peppers, etc. Here's the tricky part for those who lamented uncrispy bacon. I left it off while baking. Cut the bacon into small cubes and fried them crisp separately in a skillet. DRAINED well on paper towels while casserole baked. Baked in foil-covered casserole as stated, removed from oven when done, sprinkled with the smattering of crispy bacon pieces and a little shredded cheddar/colby-jack cheese. Back in oven for 5 minutes till melted cheese. IT. WAS. AWESOME. Probably the best recipe I've seen in a long time. Served with fresh broccoli steamed for 5 minutes (while cheese was melting)in a little chicken bouillon & 1tsp. butter; desert was the juiciest, fresh ripe pear you can imagine. What a great supper--thanks so much for giving us this great recipe ! Read More
A 4-star as written. I added more tomato sauce (about 1/4 cup)and about 1/4 cup more water to it so it would not be too dry. I also added some basil and oregano to the mixture as it seemed like it would be sort of bland. This was very good and we enjoyed it. We will make it again. Went great with mashed potatoes and a bottle of cabernet franc! Read More
This was the best and easiest stuffed cabbage I have ever made. I used brown rice instead of white and cooked the rice according to directions prior to adding to the other ingredients, then put in oven. I also put in a couple shakes of cayenne pepper because I add it to almost everything I make. I did not cover with foil because I wanted the bacon to brown, and still had to turn on the broiler for a few more minutes. Will be making this a lot. Read More
I made this recipe, but i was in a hurry but didn't read the recipe carefully. I grew up on the Hungarian version of "stuffed cabbage".
There are a few cooking basics I felt were missing.
First, I softened the onion (sweet) and garlic after browning the meat. (I used ground sirloin). Also, I would have cooked the meat in the bacon FAT for depth of smoked flavor. Bacon does not "crisp" while covered in foil. (This is NOT a low fat, low carb, Blah, blah, blah, recipe. Search elsewhere). The addition of a can of drained sauerkraut would have knocked this recipe out of the park. And where is the paprika? Next time, I would use a spicy V-8 like juice instead of tomato sauce, as the tomato sauce was a little too Italian-y for this dish ( not that there's anything wrong with that, as I am 1/2 Italian also). There is potential here. Thanks for the inspiration. Read More
This was just ok for me. The bacon never crisped up in the first hour and a half. I ended up removing the foil and broiling it for about 5 minutes. I did add an extra half cup of tomato sauce and water to the casserole otherwise this would have been very dry. The bacon was an interesting addition to this casserole. It was not an overpowering flavor but the whole dish was kind of bland. It could use additional seasoning. Read More
This recipe is fantastic. I made these modifications: I used brown rice instead of white rice, doubled the garlic, added a 14.5 ounce can of diced tomatoes, 2 Tbsp Worcestershire sauce, 2 Tbsp balsamic vinegar, white sugar to taste, 1/4 cup of raisins and about 1/2 cup more water than recipe calls for plus 1/4 tsp nutmeg. I served this over mashed potatoes with a side of green peas. Will definitely make this again. Read More
This is sooo much easier to make than cabbage rolls. I added a can of rotel and put pasta sauce on top to add a lil' sumn sumn to it. Delicious!! Read More
Fantastic! I did take in consideration of other reviews. I added a can of tomato soup and seasoned tomato sauce. I thought it was going to have too much liquid but I was wrong. I will make this again and again. Read More
So delicious! I tweaked it a bit but probably didn't have to. Here's what I did just FYI! I sautéed a full yellow onion and about 2 cloves of minced garlic WITH the meat instead of adding it after. I used 16 oz of tomato sauce and 15 oz of diced tomatoes for the added texture. I used brown rice instead of white. I seasoned everything with Italian seasoning, garlic salt, and black pepper. I used a full head of raw cabbage and chopped it into small pieces for the layers. It was AWESOME! Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe looked good when I read it--was looking for something a bit friendly to our low carb efforts, in casserole form. I submit recipes and don't like it when somebody makes a bunch of changes and then rates it, but let me be clear that I think this would have been a five-star keeper without my messing with it. However, let me share what I did: First, I used a bag of shredded cabbage coleslaw mix because I hate grating cabbage. One bag was perfect. Next, I did the same stuff I read in the other reviews: some Italian seasoning, sprinkle of cayenne. I used 1(15oz)can tomato sauce PLUS 1 can condensed tomato soup (healthy req), because we like that slight sweetness and depth of flavor in anything like stuffed peppers, etc. Here's the tricky part for those who lamented uncrispy bacon. I left it off while baking. Cut the bacon into small cubes and fried them crisp separately in a skillet. DRAINED well on paper towels while casserole baked. Baked in foil-covered casserole as stated, removed from oven when done, sprinkled with the smattering of crispy bacon pieces and a little shredded cheddar/colby-jack cheese. Back in oven for 5 minutes till melted cheese. IT. WAS. AWESOME. Probably the best recipe I've seen in a long time. Served with fresh broccoli steamed for 5 minutes (while cheese was melting)in a little chicken bouillon & 1tsp. butter; desert was the juiciest, fresh ripe pear you can imagine. What a great supper--thanks so much for giving us this great recipe !
A 4-star as written. I added more tomato sauce (about 1/4 cup)and about 1/4 cup more water to it so it would not be too dry. I also added some basil and oregano to the mixture as it seemed like it would be sort of bland. This was very good and we enjoyed it. We will make it again. Went great with mashed potatoes and a bottle of cabernet franc!
This was the best and easiest stuffed cabbage I have ever made. I used brown rice instead of white and cooked the rice according to directions prior to adding to the other ingredients, then put in oven. I also put in a couple shakes of cayenne pepper because I add it to almost everything I make. I did not cover with foil because I wanted the bacon to brown, and still had to turn on the broiler for a few more minutes. Will be making this a lot.
I made this recipe, but i was in a hurry but didn't read the recipe carefully. I grew up on the Hungarian version of "stuffed cabbage".
There are a few cooking basics I felt were missing.
First, I softened the onion (sweet) and garlic after browning the meat. (I used ground sirloin). Also, I would have cooked the meat in the bacon FAT for depth of smoked flavor. Bacon does not "crisp" while covered in foil. (This is NOT a low fat, low carb, Blah, blah, blah, recipe. Search elsewhere). The addition of a can of drained sauerkraut would have knocked this recipe out of the park. And where is the paprika? Next time, I would use a spicy V-8 like juice instead of tomato sauce, as the tomato sauce was a little too Italian-y for this dish ( not that there's anything wrong with that, as I am 1/2 Italian also). There is potential here. Thanks for the inspiration.
This was just ok for me. The bacon never crisped up in the first hour and a half. I ended up removing the foil and broiling it for about 5 minutes. I did add an extra half cup of tomato sauce and water to the casserole otherwise this would have been very dry. The bacon was an interesting addition to this casserole. It was not an overpowering flavor but the whole dish was kind of bland. It could use additional seasoning.
This recipe is fantastic. I made these modifications: I used brown rice instead of white rice, doubled the garlic, added a 14.5 ounce can of diced tomatoes, 2 Tbsp Worcestershire sauce, 2 Tbsp balsamic vinegar, white sugar to taste, 1/4 cup of raisins and about 1/2 cup more water than recipe calls for plus 1/4 tsp nutmeg. I served this over mashed potatoes with a side of green peas. Will definitely make this again.
Fantastic! I did take in consideration of other reviews. I added a can of tomato soup and seasoned tomato sauce. I thought it was going to have too much liquid but I was wrong. I will make this again and again.
So delicious! I tweaked it a bit but probably didn't have to. Here's what I did just FYI! I sautéed a full yellow onion and about 2 cloves of minced garlic WITH the meat instead of adding it after. I used 16 oz of tomato sauce and 15 oz of diced tomatoes for the added texture. I used brown rice instead of white. I seasoned everything with Italian seasoning, garlic salt, and black pepper. I used a full head of raw cabbage and chopped it into small pieces for the layers. It was AWESOME!
