This is an amazing recipe. I followed the recipe to a T, and the results were delicious. As dinner started, all you could hear was mmmmmmmmm. Loved it! It definitely will become a regular at our house.
I've made these now several times, a great basic recipe. The first time I followed the recipe exactly. Fantastic. Since then, I've taken some liberty. I've reduced the rice and added lentils. And added sumac, dried mint, dried dill, extra cumin and a handful of currants. And I've left out the lamb for a vegetarian version. Both versions are excellent.
Delicious! One tip I can give is freeze your head of cabbage a few days before you make this then thaw overnight. The leaves are perfectly pliable with no boiling needed. Just peal them off and make your rolls. Even my 15 month old liked this!
I'd have given this recipe 6 stars. Absolutely delicious. The recipe didn't specify what variety of canned tomatoes to use so I chose red pepper and fennel. There was no need to freeze the leftovers because we took them for lunch and then finished them off for a second dinner.
Next time, I will triple the recipe and freeze for later.
Frugal hint: Make cabbage soup with the left over cabbage. I found a recipe for Ww 0 Point Weight Watchers Cabbage Soup that complimented these cabbage rolls perfectly.
I agree that coring and then pulling the leaves off the cabbage were rather difficult and time consuming: however, the end results were really delicious and worth the effort. I halved the recipe and used 2 tbs filling per leaf and it made 11 rolls which just covered the bottom of the pot. I did make the full amount of sauce though which was a good decision because it was very tasty!
This was fabulous...and I forgot the ouzo. Darn, now I need to make it again. My husband will be thrilled. I did bake it in a casserole dish in the oven at 350 for an hour and 15 minutes, part of the time covered instead of cooking it on the stove. Less pot tending.
I followed this recipe exactly and it was delicious. Do not leave out the ouzo (a liquor) - it really gives it a nice, somewhat authentic flavor. A couple of things, though. First, it is not an easy task to core a 3 lb. head of cabbage (how do you even do that safely?), boil it, and take the leaves off with tongs as it rolls around in the boiling water. There has got to be an easier way! Also, this does not make 30 cabbage rolls. Maybe 15. The leaves toward the center of the cabbage are too small to use for rolls. I used more like 2-2.5 tablespoons of filling per roll rather than 1.5, which seemed sparse. But overall, great recipe with great flavor.