Stuffed Cabbage Rolls II

From: Dustbunni

On Mar 26, 2003

This is a winner. My husband loved it. I really liked the bread crumbs instead of rice. The meat balls were very easy to handle. Next time I'll probably add a dash of red pepper to the meat mixture. I did jazz up the sauce a bit. I used the condensed soup with 2T soy sauce, a T of balsamic vinegar, and a dash of red pepper. I served it with rice and a green salad. Great comfort food.

From: Lali

On Sep 23, 2001

These were good, however, I do prefer the rice to the bread crumbs. The tomato soup (although I do use tomato soup quite a bit) alone doesn't have enough "Zing" for Cabbage Rolls.

From: Peg

On Sep 14, 2001

I find the easiest way to pre-cook and soften the cabbage leaves is to core the cabbage, then place the entire head in a covered stock pot of boiling water. After about 4 minutes, carefully lift the head of cabbage out of the pot using 2 large cooking spoons; place on a dinner plate and remove the soft outer leaves. Again place the remaining head of cabbage back into the boiling water and repeat the process until all the leaves are softened and have been removed. I bake the cabbage rolls in a 325 degree oven for approximately 2 hours. This slower cooking permits the flavors to mature and also ensures tender cabbage leaves.

From: PEPPER BARLOW

On Feb 12, 2001

If you use a can of tomato sauce in place of the soup,and,1/2 can of cider vinegar with 1/2 can water (useing the tomato sauce can), you will have really delicious stuffed cabbage with a zest. Pepper barlow size tomato sauce- 15 oz.Can