Stuffed Savoy Cabbage with Tomato Sauce

Apparently the negative review writers don't comprehend the concept of cooking LIGHT and expect the recipes to be loaded with sodium to suit their otherwise destroyed palate. HOW can such a variety of foods be bland? Because of your taste buds, that's how.

This recipe has become a family favorite.  I agree with this first review the recipe by itself it bland, however I incorporated seasoning while cooking from the very beginning and it came out delicious!  I would suggest for flavor to use chicken broth for the rice and cabbage.  Also you can use garlic salt and pepper for the meat to provide the flavor you desire. 

I grew up eating stuffed cabbage and was excited to see this recipe in Cooking Light. After making them exactly as described, I sorely disappointed. This is the 5th recipe from Cooking Light’s last 3 magazines that I’ve made that’s been very disappointing. I had canceled my subscription prior to making these but I went ahead because I had already bought the ingredients. This confirmed I made the right decision. Sorry, Cooking Light, but your recipes need some work. 

I love cabbage rolls and have fond memories of my German grandmother making them for me as a kid. This recipe is a total flop, however. It's almost completely flavorless, aside from the overpowering tomato sauce that has absolutely no seasoning. You could find a better cabbage roll recipe almost anywhere.