Roasted Cabbage Rolls

  • elsinore51 Posted: 02/13/10
    Worthy of a Special Occasion

    I followed the recipe exactly (not the norm for me!) because I wanted to see how it turned out before I started tinkering with it. All of my family agreed that it was very bland; it's as if the ground turkey neutralized all the other wonderful ingredients. The only bites that were flavorful were those that had the glaze on them but there weren't enough of them. I think you would need to double the glaze and use something other than turkey to make this a flavorful and moist dish.

  • KathJB Posted: 09/08/09
    Worthy of a Special Occasion

    This is a wonderful recipe. We are getting a lot of cabbage from our CSA so I am looking for fun ways to prepare it. I made this to freeze but the aroma of it was so compelling that I had to slice a taste of it and it was delicious. I followed the recipe pretty closely. Used fresh sage in place of the rubbed. It does take a while to prepare but as a previous reviewer mentioned--its fun. The first time you make cabbage rolls it seems daunting but believe me it gets easier. I almost always make them ahead and reheat them the next day or after freezing. I plan to serve these with a barley pilaf and either ginger/mustard glazed carrots or sauteed spinach.

  • 2ndRowSista Posted: 08/11/09
    Worthy of a Special Occasion

    Not sure why some of the other reviewers didn't like the taste, but we thought it was fabulous! The sauce with the bacon really makes the dish, ok so I cheated and used 6 slices of bacon...but even the flavors inside the rolls were great! But WARNING: You need to start making this 2 hours before you plan to eat! It's not hard, just a lot of cooking time.

  • karengra Posted: 05/14/10
    Worthy of a Special Occasion

    Nice recipe, the flavors work well together.


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