I had this at my friend's place!Here's my take on recreating the dish.It could be troublesome to pat dry the cabbage, but give it the best you can. Recipe by Slime Beth

At first, I was wrapping leftover gyoza stuffing. Cabbage rolls are simple, plus, you can cook it up in advance. It's a family favorite.These are rather large cabbage rolls.For my family, I serve 2 per person, but it may be better to portion 1 per person for other families.4) If the cabbage leaves is hard that it will break when you roll it, microwave it for 1-2 minutes so it softens.When plating, don't forget to take out the toothpicks. Recipe by Shampoo hat

I wrote in my 6th grade yearbook that I liked cabbage rolls. These are my mom's cabbage rolls that I have been eating since I was a child.Select a pot in which you can tightly line up the cabbage rolls so that they don't move around, and slow-boil over a low heat so that they don't dance around. It takes about 15 minutes in a pressure cooker. Recipe by Keyua

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 roll )Per Serving: 122 calories; 11 g protein; 4g fat, 10g carbs (1 carbs: 1 protein)Recipe = 4 servings of vegetables, 0 servings of fruit (0.5 vegetable per serving, 0 fruit per serving)*This recipe is from Aggie's Kitchen

MY VERSIONA LIGHT VEGAN DISHLOVING IT

Everyone loves Cabbage Rolls. Much easier to wrap and eat than regular cabbage!

I think simply-flavored cabbage rolls are the best.If you use tender spring cabbage, the rolls will cook in a short time and be very tender.Use the garlic powder and cardamon to taste, and add any other spices or herbs of your choice.Be generous with the salt and pepper in Step 2.The number of rolls you can make varies depending on the size of the cabbage leaves! The leaves I used here were pretty big. For 6 rolls. Recipe by Jina shufu

My family loves these cabbage rolls..I always serve with a side salad and garlic bread. I usually make more than what I need. Which allows me to freeze and serve later. Enjoy!

I've never made cabbage rolls before. In fact, I'm not sure I've ever eaten cabbage rolls before. But the wife asked for them, and since I'm not the type to pass up a cooking challenge, I gave it a try. She said they were good, and I liked them too, so I'll count this as a success. Base recipe is from sweetandsavorymeals.com.

My mom is from southern Louisiana, a little town outside of Church Point, called Richard(pronounced REE-SHARD). I grew up knowing and loving boudin. It’s a rice and meat filled sausage. It’s Spicey and savory and truly the food of the gods. I stuff bell peppers with boudin also. It’s found in the refrigerator sausage section of the grocery or I guess online orrrr, if you live in Richard, you can get it with your gas, beer and bait💗😂

I thought of this while making a recipe using ketchup. My family always uses ketchup for rolled cabbages; ketchup goes really well with rolled cabbage! I was confident about this, so I tried using ketchup inside as well as outside.Make sure not to rip the cabbage leaves when tearing them from the cabbage head. You can still wrap them up if you tear one by stacking up 2 leaves.The meat that you stuff inside might feel loose, but you roll it up in cabbage, so it's alright!The cabbage rolls remain juicy even the next day . Recipe by yaburie

It could be Deconstructed Cabbage Rolls or Cabbage Stew since I added smoked sausage at the end of the recipe. Whatever makes it more appetizing! Very quick and easy. The salsa does a lot of the vege chopping for you. Use hot salsa for added POW.