Kittencal's Cabbage Rolls With Tomato Sauce

From: Karen E S

On Jul 3, 2008

My first try at cabbage rolls, we were all very pleased with the results! I followed the directions exactly, including freezing the cabbage, I DID find that when it came to forming the rolls my leaves were not as pliant as I had expected, so my rolls were not quite the nice tidy little packages I had expected. However, I packed everything into my casserole, layered with sauce as directed, cooked for about two hours, covered with foil, took out, left to cool overnight, and then froze, as I wanted this dish for later in the week. Dh took it out and let it thaw completely in the course of the day, (its winter here, warm but not hot, takes a while), then put it in a medium oven, still covered with foil, to finish off. It was in there for a little over an hour, I then served it with buttered noodles. WONDERFUL!! Cooked to perfection, the flavours are so rich and satisfying, we loved it, and I'm very pleased with myself! thanks Kitten! DH says thanks too, he'll be enjoying it again for lunch today :D

From: Abby Girl

On Jun 29, 2008

Wonderful recipe that I did in the crockpot! I did make some changes though. I cut the recipe in half as I am only cooking for 3. I used Italian sausage, fresh garlic and brown rice in the meat filling.... added enough tomato sauce just to combine the ingredients. Loved the parmesan cheese...that was a nice touch. In the sauce, I used tomato sauce, 1 tsp sugar, salt and pepper. I layered the bottom of my crockpot with cabbage leaves, layed the rolls and sauce then added the sauerkraut. I topped it with more cabbage leave. I cooked this on low for 6 hours. My only comment regarding these is to watch the salt content...this was borderline salty. Next time, I might try adding some Marinara Sauce to the sauce for a different taste. Overall an excellent recipe....one that I would do again! Thanks, Kitten

From: J. Ko

On Mar 8, 2007

This is a very tasty cabbage roll recipe. I halved the recipe and altered some of the preparation steps slightly. I learned a trick from my mother-in-law which decreases the preparation and cooking time considerably. Rather than boiling the heads of cabbage, I freeze them. Let the cabbage thaw overnight, cut out the core, peel the leaves off, and follow the remainder of the recipe as listed. When it gets to the cooking part, I put a little water in the bottom of my pressure cooker and arrange the cabbage rolls on the little rack that came with the cooker. I then pour the sauce over the cabbage rolls and close up the pressure cooker. Once the "rocker" starts gently rocking, reduce the heat to medium and cook for 10 to 15 minutes. Cool immediately by running the pot under cold water until the vent closes. Open the lid and serve immediately. Thank you, Kittencal, for a really good recipe! I hope my suggestions are helpful. I make cabbage rolls much more frequently now that I have these time-saving tricks.

From: TeresaS

On Jan 21, 2006

This is a great recipe. It does take a long time to prep. But what cabbage roll recipe doesn't. The tomato soup adds a different flavor. Great for leftovers. I made 1/2 the batch and DH and I had lunch ready for the work week. Another winner!