They look and taste just like when you put two cabbage rolls on your plate and chop them up. Less than half the work.
I’m for anything that is less work but still tastes the same.
That’s why when I make enchiladas, many times I layer rather than roll, so much less time and work but tastes the same.
My cabbage recipe is even easier....I just chop, add to pan with BACON grease and chopped onions, and fry until browned.
I add garlic, salt and a few red pepper flakes. (We had this, along with our black eyed peas, earlier.)
But....your Easy Cabbage *Rolls* recipe sounds amazing.
I’ll have to give that one a try :-)