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Showing 1-4 of 4
on July 18, 2003
This recipe is so good, I followed it exactly. From the dill in the meat mixture to the lemon egg sauce it just so good. I certainly will be cooking this again, just so much better than the recipes for cabbage rolls with a tomato sauce.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 20, 2007
I had a similar recipe to this one which required the meat to be cooked prior to making the rolls. I did not want to do the extra step, so tried this recipe with much success. My family loves garlic, so I had to add 1 clove to the meat mixture (we eat so much garlic that we could not even tell it was added). I was forced to add 1/2 cup of scallions because the last onion I had only made 1 cup after being chopped. The egg-lemon sauce was good, but my stock must have not reduced as much as Evelyn's so I had to add more than 2 tbsp of cornflour to thicken the sauce. This recipe was tasty. Thank you for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Nana Lee
on August 26, 2005
Made this recipe as part of Alphabet Tag. When I re-read the directions for the sauce, I was a bit sceptical due to lemon in sauce, but I made it just the same. It was okay, but I'm glad I didn't cover all the cabbage rolls with the sauce. I do prefer them without the sauce. I'm going to try the sauce on some other recipe later. Froze both the rolls and the sauce separately.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 27, 2005
If it were possible to be jailed for abuse of cabbage rolls I would be found guilty. I'd never made them before and I tortured them by leaving them to cook too long (I forgot they were on the stove!), poking them numerous times while they were in the pot, sticking them in a freezer for 3 months and then reheating them without the slightest clue how to do it. Having done all that, the cabbage rolls were delicious! The only little quirks I ran into was the amount of cabbage given -- I needed twice as much but maybe this was down to inexperience -- and the fact I found the sauce a touch too lemony. I also couldn't taste the dill but maybe this is because I used dried and not fresh. To reheat from frozen, I put the frozen cabbage rolls in a baking dish and covered with foil and baked at about 200 C for about an hour. I then drizzled the sauce over and served with rice and a salad.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (329 g)
Servings Per Recipe: 8