Food Network
Home> Recipes>
Stuffed Cabbage with Tomato Sauce Recipe

Stuffed Cabbage with Tomato Sauce

Food Network Kitchens

From Food Network Kitchens

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 43

Showing 1-10 of 43

Sort by:

Newest

  • on March 01, 2012

    Flag

    I made this a few weeks ago following the recipe. I decided to make a few modifications based on my own personal tastes. For the sauce, I used a large can of San Marzano whole tomatoes that I crushed by hand. I added 2 tbsp brown sugar and used beef stock instead of chicken broth. For the mixture, I used half pork and half ground chuck and I used green cabbage instead of savoy. What a difference!!! My family absolutely LOVED it. I took some to my friend who is Czech and she went crazy over them. I will be making these time and time again for sure!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 02, 2012

    Flag

    My Ukrainian Wife's Mother takes the uncooked wrapped rolls and quickly gives them a slight brown on the cabbage in a med-hot pan with butter. Then the rolls go into a dutch oven pot or an oval dutch pot with the sauce, in layers. This way, you do not need to romove any foil to baste - just slow cook in the pot for 1 1/2' or longer on lower heat.
    I deglazed the pan with 1/4 cup of good red wine, 1 Tbl. brown suger, and 1 Tbl Chianti wine vinegar in the sauce.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 20, 2011

    Flag

    FAB!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 13, 2011

    Flag

    This recipe is DELICIOUS!! BUT, it takes WAAAY more than 15 mins to prep. I sauteed garlic and onions and added them to the sauce with some sugar and italian seasonings, I also doubled the sauce. Served them with pierogies. Really good!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 10, 2011

    Flag

    Hubby loved it. I used 1/2 c. Minute rice. For tomato sauce I used a jar of Classico tomato basil instead of canned tomatoes & added about 1/2 c. brown sugar substitute. I cooked it for an additional 30 mins. so it would be very tender. Great flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 20, 2011

    Flag

    Made this for dinner tonight. Was excellent.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 18, 2011

    Flag

    Normally I really liked stuffed cabbage... but this recipe was quite bland. I even used 1/2 sharp paprika in an effort to spice it up... but it just didn't cut it. I'll go back to a traditional recipe next time. My husband, on the other hand, thought it was good after giving it a good dose of Siracha...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 03, 2010

    Flag

    Very nice, but I too spiced up my sauce. TIP: for regular green cabbage, I wrap in plastic and freeze the night before. Take out in am, if still frozen it can be ran under cool water before use. Do not parboil. Saves color and time, separates easily, is plyable and won't tear as much.


    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 17, 2010

    Flag

    I've eaten my fair share of stuffed cabbage but, until now, have never attempted to make it. On both fronts, I can truly say that this dish was delicious and surprisingly simple to prepare. Follow the recipe and step-by-step instructions exactly, and you shouldn't have any problems. A tip for first-timers (like me: Be sure you use a large cabbage with large leaves. It makes the roll-up process a lot simpler. I found that out the hard way.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 07, 2010

    Flag

    It was good but , I'm going to try a different type of meat . Pork , veal , turkey or a meatloaf mix will hopefully be a nice choice . The beef was missing something .I used Hunts spaghetti sauce this time around . Thanks for sharing :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.