Stuffed Cabbage

Total Time:
1 hr 20 min
Prep:
20 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons good olive oil
  • 1 1/2 cups chopped yellow onions (2 onions)
  • 2 (28-ounce) cans crushed tomatoes and their juice
  • 1/4 cup red wine vinegar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup raisins
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large head Savoy or green cabbage, including outer leaves
  • For the filling:
  • 2 1/2 pounds ground chuck
  • 3 extra-large eggs, lightly beaten
  • 1/2 cup finely chopped yellow onions
  • 1/2 cup plain dried breadcrumbs
  • 1/2 cup uncooked white rice
  • 1 teaspoon minced fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

Preheat the oven to 350 degrees F.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.3 180
<span>Before we make this, can we have a true assessment of the total time needed to make this recipe? It's not 20 mins to prep, when the recipe itself says the the prep includes: "cook over medium-low heat for 8 minutes" and later,</span><br /><span>"Bring to a boil, then lower the heat and simmer uncovered for 30 minutes,.."</span><br /><span>Before the 1 hour bake time:</span><br /><span>"Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked... "</span><br /><span>This recipe is at least 2 hours from start to finish. Has anyone timed how long it takes to make this dish, including the time to chop the vegetables and measure the ingredients?</span><br /> item not reviewed by moderator and published
I made this recipe exactly as is except for using precooked rice and two cabbages instead of one.  It made 17 rolls.  To save time, I made the sauce a day ahead. This recipe was okay, but we found the cabbage rolls and the sauce very "bland".  We prefer a lot more flavour.  TIP:  An easy way to prepare your cabbage and not burn your little fingers....core the cabbage <u>really</u> <u>well</u> w/ a paring knife, remove the top two outer leaves, wrap in plastic wrap, place it in the freezer overnight.  The day of...to thaw, take it from the freezer and remove the plastic wrap three hours before using.  The leaves will peel off easily and you can make your cabbage rolls.  You may need to use a flat edged knife to loosen each leaf a bit. item not reviewed by moderator and published
Amazing recipe, very close to Grandma's!  I made a few changes: I didn't use the raisins, because Grandma never did; I cooked the rice first; and I used two cabbages, to get more flexible outer leaves. I also blanched the cabbage for a bit longer than the "few minutes" required by the recipe -- more like 8-10 minutes. I've made this recipe three times and have served it to guests, all of whom have loved it. item not reviewed by moderator and published
Meat Mixture: We prefer brown rice, so i precooked brown rice using Alton Browns no fail recipe. IT IS no fail, and easy, easy. I sauteed 3 cloves of garlic, 1 onion and 1/2 small green bell pepper (all finely diced) to the meat mixture. Also used NO Breadcrumbs, NO eggs... It is a moist tasty meat mixture. We cut WAY back on the sugar, and substituted 8 crushed gingersnap cookies..... Baked in a pyrex dish (covered) on 360, for 2 hours. item not reviewed by moderator and published
If you make this I would advise either doubling the sauce and boiling two cabbages for their leaves OR making half the stuffing. We ended up making a second cabbage and a second batch of sauce. We now have LOADS! Also the sauce is lovely but a tad sweet. I would cut back on the brown sugar next time. It reminded us of a juicy meat loaf. I thinks kids would like it. We loved it! item not reviewed by moderator and published
Amazing recipe!!! I would not change a thing!!!! item not reviewed by moderator and published
The sauce is delish...I add more stuff to the meat and use meatloaf mix with sauteed celery carrots and onions and garlic and fresh bread soaked in milk in addition to what Ina recommends.. I also use that meat mixture for my stuffed peppers...but I add grated cheese to them. item not reviewed by moderator and published
Yummy! We halved the filling in order to make this work for a vegetarian / omnivore household. My spouse enjoyed the meat version and I loved my version, with chopped mushrooms instead of the meat. We both wanted more sauce, though, and will make more next time. item not reviewed by moderator and published
I honestly hated this. It tasted terrible item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Can someone explain to me the physics behind stuffing a cabbage??? item not reviewed by moderator and published
I don't know what stuffed cabbage is supposed to taste like. I received a napa cabbage from my CSA and wasn't sure what to do with it. I made this recipe on a whim - I changed only one ingredient. I used ground turkey (7% fat) in lieu of the chuck. As I said, I don't know what stuffed cabbage is supposed to taste like, but this was fantastic. Really delicious. It seemed pretty healthy to me, too. Definitely going into the rotation. item not reviewed by moderator and published
Use instant brown rice (dry). It works perfect! item not reviewed by moderator and published
OMG! The best stuffed cabbage ever! I followed Ina's recipe exactly and I wouldn't change one thing. My husband has been eating stuffed cabbage his whole life and said it was the best he has ever eaten! As always, Ina, you are my "go to girl" when it comes to food! item not reviewed by moderator and published
Oh. Yum. A few thing however otherwise I would have given it a 5-star rating. First, it needs more salt in the stuffing and sauce. I think 2 teaspoons should do it. And second, cook the rice for about 10 minutes before adding it to the filling. And lastly, I don't like crushed tomatoes so I used canned diced tomatoes instead. I thought it added an extra level of flavor. It disappeared. Quickly. No leftovers whatsoever. Yum. I know I already said that but I'm repeating it for emphasis. item not reviewed by moderator and published
Terrific Recipe! Followed directions however after reading other reviews cooked 1 1/2 hrs and was perfect!!!!! item not reviewed by moderator and published
Oh, Ina........your stuffed cabbage recipe was absolutely delicious!!! I followed your recipe as it was written with two exceptions--I used Basmati rice and I baked the stuffed cabbage for 1 1/2 hours. It turned out perfectly! Thank you!!!! item not reviewed by moderator and published
This is my favorite Galumpkis recipe, I even prefer it over my mother's (I pray she never reads this review). Why? I just love the sauce more, the brown sugar just hits the spot. I left out the raisins, wasn't crazy about that idea. I also added more spices to the meat mixture since I married into a spice culture, I had to please (mainly garam masala). I've made this recipe 5 times now, its a classic in our kitchen. item not reviewed by moderator and published
This was really good. Reminds me of sweet and sour meatballs. I used Uncle Ben's converted (par-boiled) rice and 1.5 lbs of meat. Filled up my cast iron Dutch oven to the brim. I cooked it for 1.5 hours and the meat mixture was light and the rice was perfectly cooked. Makes a lot. Delicious! item not reviewed by moderator and published
Being Polish I have eaten Stuffed Cabbage all my life. The one thing that all the cooks in our family did, was cook the rice before adding to the meat mixture. Otherwise this is my favorite, I think the sauce is what makes this a keeper. Thanks, Ina item not reviewed by moderator and published
Excellent. Would make again. Did not use Dutch oven. Used Pyrex baking dish and covered with heavy duty foil. Needed extra cooking time--1 more hour! but still......reminded me of my Eastern European roots, thanks Ina, tyvm! item not reviewed by moderator and published
I loved the flavor of this dish. I did not make any modifications as I like to try a recipe first and then see what it may or may not need. That being said - It needed a lot more salt than it calls for. In the sauce it calls for 1.5 tsp I ended up added 2-2.5 tsp. Same for the meat mixture. I would have given this recipe 5 stars except that the cooking time is perfect for the meat and cabbage but way too short for the uncooked rice you put in. After one hour the dish was cooked thru but the rice was still crunchy. Next time I will soak the rice in cold water while I make the sauce and prior to mixing into the hamburger. Very tasty dish and will do this again. item not reviewed by moderator and published
I added sauerkraut. I tasted the gravy before I started ladling it out and thought it needed that sourness. It is cooking now so I'll let you know. Meanwhile, I know I will cook it longer and added a bit of water halfway through because I dont like my rice crunchy! item not reviewed by moderator and published
Hubby loved it....keeps asking me to make it again. He did made a comment, the second day were better than the first day!!! Thank U INA!!!! item not reviewed by moderator and published
These were very good. They were even better the second day, and I have 6 more in the freezer! I used a medium head of cabbage and 2.5 lb meat, and that yielded 14 nice size rolls, with leftover cabbage and enough meat to make a patty. (I stopped because the leaves were too small to roll.). I followed the suggestion to soak the rice in boiling water, but 15 minutes did not do the trick. It was still crunchy. I think I will use cooked rice next time. Also, I used frozen diced onions, dried thyme (a full teaspoon), cranberries and port vinegar (what I had on hand), and the flavors we're great. I might experiment with the types of tomato sauce next time. It was a LOT of very thick crushed tomato. item not reviewed by moderator and published
I LOVE THESE!!!!! I SUBSTITUTE CHOPPED DATES for the raisins, i read some negative reviews about not liking raisins, either do i but dates are great! Also, i add handful of fresh parsley, increase 3/4 c or rice, and i use a mix of gr. sirloin, lamb, pork, veal and or bison etc. Get Biggest cabbage roll you can find or buy two. Use a xlg dutch oven or a lasagna pan. Cook longer. Thes are bettet than a recipe I thought could never be bested!!!! item not reviewed by moderator and published
I have made this recipe so many times I cannot count. It is one of the best tasting stuffed cabbage recipes I have ever had. It does take awhile to prep but it is so worth it. I do not change a thing when I make it. item not reviewed by moderator and published
Did everyone who rated this recipe forget to mention it takes forever to prep. It was good but not worth doing twice for results and time Spent, and I am no novice in the kitchen. Skip this one for a normal dinner. Not really a "company" dish if you are asking me....... item not reviewed by moderator and published
Hunny &amp; I Watched This Show Together &amp; Not Once Did Miss.Ina Mention &amp;#34;Raisins OR Red Wine Vinegar&amp;#34;. Also,The Tomatoes Were A Chunky Sauce Not Ones Listed Here.There Was ONE Single Layer Of The Beef/Un~Cooked Rice Mixture Placed On Tomatoes That Were Baked.Everything Else Was The Exact As We Both Saw In Show.Wish Any Adjustments Had Been Told During &amp; Not In Recipe.We Do Not Have The Red Wine Vinegar.Miss.Ina&amp;#39;s Dish As We Saw Will Be &amp;#34;As Is&amp;#34;. Neither My Husband Or I Have Had A Stuffed Cabbage Since Our Childhood&amp;#39;s.Also Considering A &amp;#34;De~Constructed&amp;#34; Dish Since Just Us Or Pared Down.Thank You To All For Advice In Your Reviews &amp; Miss.Ina Of Course! item not reviewed by moderator and published
Loved the sauce--whoever wrote they added sausage doesnt understand Jewish cooking!!! Did they add herbs to the meat? I loved it and will replace my tried and true with this one. Aside you can freeze the cabbage then take it apart and you get perfect leaves. item not reviewed by moderator and published
This is a FANTASTIC, utterly delicious recipie. Right before laddling the sauce into the cooking pan, I stirred in 3 tbsp sour cream. I loved this recipie, it is so savoury and the tomato flavour is so rich. Don&amp;#39;t skip the sugar or raisins, trust me!!!! LOVE LOVE LOVE. Ina reliably makes THE BEST dinners. item not reviewed by moderator and published
Delicious with a few changes. For the sauce I added fresh garlic and only used 1/3 cup of brown sugar. I did not add the raisins. Cooked the cabbage longer than listed. For the filling I only used 2 pounds of ground meat, 1/3 cup of bread crumbs, and 2/3 cups cooked rice. I also added a little garlic powder. Cooked at 350 for 1 1/2 hours. Moist and flavorful. Will make again. Thanks Ina. item not reviewed by moderator and published
Made it for my family yesterday. It was Excellent! Followed most of the recipe. However due to some comments about the meat mixtures blandness, I added about 1/4 c of Ketchup to meat mixture. I used ground turkey instead of grondbeef. I had it on hand and my family tend to digest it better.I used about 1/4 garlic powder. I also chopped up some smoked sausage for a lilltle added flavor and 1/4 tsp. of sage Just cause the flavor reminds me of sausage. I also precooked the rice. Just my choice. I put the raisons in the sauce instedad of the filling.The rest of the recipe stayed the same. A definete keeper A+++++ I gave this only four stars only to be fair because i did make changes and didnot follow recipe to the T but its definetly worth trying The flavor combinations are wonderful. item not reviewed by moderator and published
I followed the recipe...raisins yes...added finely chopped garlic to the filling...when I poured the sauce, I also added some water...which get absorbed/steamed into the dish. I doubled the recipe and when cooked I froze a tray to have it ready for another time....Very good recipe. item not reviewed by moderator and published
Awesome. I added a bit more vinegar and fresh thyme, and my bread crumbs were seasoned panko. Bit of garlic powder in the filling. Otherwise followed closely, I just left it in the oven an extra 20 minutes or so and it was delicious with perfect rice inside. Easy recipe and you can just leave it in the oven while you finish getting ready for dinner--it will just make it better and won't overcook. item not reviewed by moderator and published
P.S. My suggestions for this recipe: Add a couple tablespoons of the sauce to the meat mixture so it's not so bland. Use 1/4 cup of rice instead of 1/2 cup, and be sure to COOK the rice before adding it to your meat mixture. This should leave you with good cabbage rolls. Just sayin'. item not reviewed by moderator and published
This recipe is delish! I only made a couple of small changes. I used about 1C cooked rice. I used 1/3 C brown sugar and then the wine vinegar as stated. I added a few more splashes of the wine vinegar to taste. I did not use raisins...personal preference. I used what I had on hand which was 2 cans fire roasted tomatoes and 2 cans diced tomatoes. My breadcrumbs were Italian seasoned. Next time I will be sure I have a large head of cabbage so I have more large leaves. I used 1/2 tsp dried thyme and added a handful of chopped fresh parsley to the filling. item not reviewed by moderator and published
I was always afraid to cook cabbage, until I saw this recipe and it looks good. I made it and it was a success, my husbando like and I do too. Very tasty, the cabbage was crunchy and the most important the cabbage did not have a strong flavor at all, I definitely recommended, I WILL MAKE IT AGAIN OH YEAH!. I did not have the red wine vinager, I used a little bit of port and apple vinager instead. I had not problem with the rice it was perfectly cooked, I cover my dish with foil paper and cooked for 1 hour, it was perfectly cooked. item not reviewed by moderator and published
Made this last night - we all agreed that the filling was rather bland. The meat mixture should have more taste... item not reviewed by moderator and published
The rice didn't cook after 1Hr 30 min..I continued to cook. The sauce was average, not strong sweet and sour like a great stuffed cabbage from my childhood. I tripled the raisins to cover the lack of sweet. Overall, I will skip this one, glad her husbands birthday was a success though. item not reviewed by moderator and published
This is delicious and a fairly straight forward recipe. Two things I would change next time. First, I would cook the rice before combining with the meat mixture. It was still a little crunchy when finished in the oven. Second, I think the raisins would work better incorporated into the filling rather than the sauce. Otherwise, a fantastic recipe. Will definitely make it again (even for company with the previous adjustments item not reviewed by moderator and published
Maybe this will be helpful as far as the crunchy rice. When I make Lebanese cabbage rolls I pour boiling water over the rice and let it sit for 30 minutes then drain and proceed with recipe. Ina's recipe is really great and I think of it more as a russian/polish/jewish version as opposed to the Lebanese version with no egg in the meat and just a water and lemon juice bath while roasting covered. I think one reviewer may have been right about the deep pot that Ina used. There are cheaper versions of this type of pot at discount stores and it is almost identical. Hope this helps. item not reviewed by moderator and published
My family and I loved this recipe, even our picky 6 year old thought it was delicious!! We used brown rice because it's what we had in our cupboards, and I made sure to cook the brown rice before mixing it in with the filling mixture. We also used ground turkey instead of chuck, because it's what we prefere, and that didn't seem to hurt the recipe. Turned out perfect!! Will definitely make again. item not reviewed by moderator and published
I had this tonight. Honestly I won't do it again. Crunchy rice. Weird flavor. Definitely not like my favorite piggy's from my friend's Polish Grandmother. Next. item not reviewed by moderator and published
I am giving this a five for taste, it was amazing and I would not change anything. However; I found some flaws, just as others noted. Prep time was 40 minutes at best. I am not complaining about that, but dinner was not ready when I had expected. Also, the rice did not cook through, as others also noted. I am very curious about which type of rice was used. I tried increasing the temperature by 25 degrees and cooked another half an hour longer and it was still slightly crunchy. I will partially cook next time. I watched the video after I made the dinner and I realized why I didn't have tough cabbage. After putting the entire head in the boiling water, I started peeling the leaves with a set if prongs as they loosened up and placed them on paper towels to dry. I also took note on the video of the Dutch Oven she used and it crossed my mind this may be the reason the rice cooked through. Great cookware, but I can't afford, so I will precook! item not reviewed by moderator and published
Ina's stuffed cabbage is the best recipe I have ever tasted . item not reviewed by moderator and published
Followed this recipe to almost a "T", I omitted the raisins, but I found I had too much meat (and I didn't even use the full 2.5 lbs, not enough cabbage leaves, and my rice was still hard, even after two turns in the oven. Anyone have suggestions as to why my rice didn't cook through? I also feel like there should be more rice in the mixture. Next time I'm going to cook my rice partially before adding to the meat, and using less meat. The sauce was delicious however, with the right amount of sweetness and acidity from the vinegar. item not reviewed by moderator and published
One word scrumptious! Love love love it! I didn't have a problem with it being to sweet at all and neither did my family, I also added more raisins b/c we love raisins and it just adds a little something, definitely will make again! item not reviewed by moderator and published
I followed this recipe to the letter and it turned out excellent! That is what I love about Ina...you never really have to adjust her recipes. Anyway, my husband was a huge fan and said he couldn't wait for me to make it again. item not reviewed by moderator and published
For those who desire a more savory "angle". Try adding lime (1/4 cup to the cooking liquid/sauce, as well as garlic cloves (a lot in between layers of the rolls. Omit the sugar and raisins. I use ground allspice in the meat mixture too, about two tsp per pound. I do not wish to rate this recipe, as I have not tried it as written and would be totally inappropriate. However, my post will not be accepted without a rating, so... item not reviewed by moderator and published
Satisfying and hearty. Sugar in sauce is overpowering, though. Will make this next time without the raisins and brown sugar. I prefer this to be a savory dish. Meat filling could use some additional flavor, too. Perhaps garlic? item not reviewed by moderator and published
I have to say this recipe didn't remind me of those I tasted and loved all these years. There's simply Too Much Sugar in this one - really throws the savory/tart taste off that I seek. Half a cup of brown sugar turned this recipe off for me. item not reviewed by moderator and published
After reading the reviews I added Craisins instead of raisins because that is what I had on hand. I was a little skeptical of the sauce because of the sugar, etc. but it was quite good. I thought the meat filling was a bit bland so will try some other seasonings in it next time. My rice did cook in the oven. Over all, I would make this again. item not reviewed by moderator and published
Love this recipe! The Sweet and Sour sauce is the best. I used quick cooking rice and let it cook for 1 1/2 hours. Delicious! item not reviewed by moderator and published
I could not believe how delicious this was. I made half the recipe because I didn't want to be "stuck" with the left overs. OMG this was fantastic. The sauce is fantastic. I thought adding raisins was crazy but it really added to the recipe. I did cook the cabbage longer than a few minutes as suggested by other reviewers. I think I probably kept it in the boiling water for closer to ten. You won't be sorry if you make this, but you will be if you just make half like I did! item not reviewed by moderator and published
My husband and I both loved this recipe. The sauce is delicious!! The cabbage was a little tough so next time I make this I will let the cabbage stay in the boiling water a little longer-the recipe said "for a few minutes" but I will try 10 minutes next time. It was so good I can't wait to make it again!! item not reviewed by moderator and published
I made this recipe for dinner tonight and it was outstanding! I will use this for potlucks from now on!! item not reviewed by moderator and published
If you like classic old-world stuffed cabbage like your Jewish grandmother used to make, then this is the recipe for you. Love it! item not reviewed by moderator and published
me and my husband love it. tonight again for dinner and same like the first time, we enjoyed it. item not reviewed by moderator and published
Very tasty, especially the meat filling. I'd make again with these changes: - Use parboiled rice, at least 10-15 mins cooked instead of raw. The bigger your cabbage bundle the less likely the rice is to cook through. My rice was undercooked even after 1 hr. - I don't like sweet mains, so I cut the sugar in half to .25c and it tasted well balanced. - You can use other dried fruits too. I used soaked prunes instead of raisins and added the soaking liquid to the sauce. - If you like spicy, add .25 tsp of cayenne or a couple of dried chili pods, or whatever you can handle. - Other leaves are equally tasty, just use what you have and briefly blanch: chard, radicchio worked well. - Other ground meats are fine too: I used pork, but I could envision this with lamb and some chopped fresh mint at the end. Turkey or chicken would be great too. - I didn't give 5 stars bc the end presentation is not very pretty. It doesn't look that good but tastes great. item not reviewed by moderator and published
I forgot to add that I used part vinegar and part lemon juice since I only had a little vinegar. Tastes fine. item not reviewed by moderator and published
Excellent recipe. Good for home and company. item not reviewed by moderator and published
Ina, you rock!!!! This was so great and I gave it to several people and they were crazy for it. I have to admit I cut the recipe in half so I could make it just for me. It totally worked! Thanks for another great recipe. I love your cookbooks and I guess I love your taste buds...there right on! item not reviewed by moderator and published
I liked the sweet sauce, however, next time I'll make it with cooked rice. The rice never cooked and it was a little crunchy. item not reviewed by moderator and published
We loved this recipe. Very easy to put together. Thank You. item not reviewed by moderator and published
I used this recipe as a base for "Sarma" a yugoslavian dish I wanted to make for my husband. I used pickled cabbage (you can pick it up at any eastern european store, and I also used home made pickled cabbage (you can find a recipe on e-how. Both ways taste good, although I liked the home made pickling flavor better. This also ensures the cabbage is tender. I used boil in a bag rice, and made two packs and boiled for 8 minutes before adding to the meat mixture to ensure the rice wasn't too hard. This turned out pretty good! Overall the dish was really flavorful. To get closer to Sarma, instead of adding the sauce to the dutch oven over the rolls, use water. But the way Ina does it is far more flavorful. item not reviewed by moderator and published
It is a little sweet for my taste. Next time I will cut half the sugar and taste before adding it all at once. This is an fabulous recipe and my family will have this dish many times in the future. item not reviewed by moderator and published
I haven't had stuffed cabbage since I was a little girl and always thought I didn't like it. I thought I would try this recipe, since my husband did like it. I didn't want to use my mom's recipe, so I thought I would try Ina's. It was wonderful. I used the savoy cabbage and it was delicious. I did forget to put some of the sauce in the meat, but when we cut it we spooned sauce over the stuffed cabbages so it was flavored with the sauce. Next time I won't forget. Wrapping the leaves wasn't nearly as difficult as I thought it would be. I did carefully remove the leaves, then put them in the boiling water and cooked them a bit longer than the recipe said. I then drained them and ran them under cold water to cool them a bit. No sense in burning your fingers. Thanks Ina for a great recipe. item not reviewed by moderator and published
This is a really good dish, but beware, 20 minutes of prep time is more like an hour and a half. I don't know how big her dutch oven is, but I had two layers and the cooking time was 1-1/2 hours. I general find all these food network recipe prep times nowhere near to real prep times. Had the times been correct, I'd give this 5 stars. item not reviewed by moderator and published
I've been looking for a Jewish style stuffed cabbage recipe, and was so glad when I found this one. I did take the advise of other posters, and added 1 1/2 cups cooked white rice to the meat filling. Adding a cup of the sauce to the filling was what made this so good, I think. It smelled so good when I was mixing it up!! The only thing I changed was decreasing the brown sugar to 1/3 cup, as my husband and I didn't want this dish to be too sweet. I was unsure of the raisins in the sauce, but trusted Ina, and it worked out well. WOW, was it good! We will have left overs for days, which is a good thing for us. I think this made at least 10 servings. We had so much filling, I used 1 savoy cabbage, and 1 green cabbage and both were great. Made 32 rolls total. item not reviewed by moderator and published
Flavor was great- but the rice never fully cooked, even after cooking it twice as long as the recipe states. Making this again today (two months later but am cooking the rice ahead of time. Maybe it is supposed to call for the instant white rice? Also, we LOVED the raisins in the sauce! item not reviewed by moderator and published
Whoa. Comfort food at its finest. Beautifully seasoned tomato sauce makes this recipe stand out. I made half the recipe as there are only the two of us, also precooked the rice before adding it to the meat mixture but other than that followed the recipe exactly. This is a definite keeper. Ina, you rock! item not reviewed by moderator and published
While the prep time and the cooking time were understated, the resuls were FANTASTIC. I followed the recipe almost exactly deviating to only add garlic to the sauce. The meat filling was delicious. I did precook the rice to an "aldente" status and used brown instead of white rice as we prefer brown rice. I prepared the meal the day before we had company for dinner. They raved about how delicious it was. Again, Ina gave us an incredible recipe to enjoy for years to come. Thanks Ina. item not reviewed by moderator and published
First of all, the 20 minutes of prep time is realistic only if you have a crew to pre-measure and prep all the ingredients for you - this took close to 45 minutes, and I am an experienced cook. I cored, rinsed, and put my head of Napa cabbage in the microwave for 5 minutes, wrapped in a few paper towels, rather than boil water and dirty a pan - that turned out perfectly. We enjoyed the filling - it was very tasty. The sauce however was not my family's cup of tea. Next time I want to spend 45 minutes cooking ground beef and tomato sauce, I'll just make meatballs and Italian red sauce, with no sugar, thank you. These tasted good but weren't enjoyed enough by my family to justify making them again. item not reviewed by moderator and published
This has a delightful flavor and the raisins actually add a lot. If you are considering making this recipe, though, be aware of two things: 1. The cabbage won't thoroughly cook in the oven, even for an hour. Simmer the cabbage for about 10 minutes before stuffing the leaves; and 2. Believe it or not, the rice won't cook either. I assumed it would, being covered in an oven with liquid for an hour, but the rice remained crunchy. By all means, use so-called "Minute Rice" if you make this recipe to avoid disappointment. item not reviewed by moderator and published
I cooked and cooked this recipe for almost 2 hours in the oven and the rice just did not cook. I was very disappointed as this was a lot of stuffed cabbage. item not reviewed by moderator and published
I never know what to do with cabbage. And I saw this recipe on the FN a couple of weeks ago... I thought I would try it. And we absolutely loved it! Many thanks to you for this wonderful combination of flavours, textures, traditions and modernity! :- item not reviewed by moderator and published
We loved it. The sauce is outstanding. I'm 80 years old and a good cook. Good sauces absolutely make good cooks and this one is to die for. I'm going to try the savoy cabbage next time. The cabbage is at fault not the recipe. Thank you. What else have ypu used this sauce with? Joan item not reviewed by moderator and published
These stuffed cabbage rolls are wonderful! Once again, Ina has outdone herself. To combat the comments about the cabbage being undercooked, I simply cooked the cabbage a little longer in the boiling water. I also omitted the bread crumbs (my sister is gluten free and doubled the rice along with substituting the ground beef for ground turkey! item not reviewed by moderator and published
I'm so proud of myself to make these cabbage rolls (golubtsy for my half-russian-jewish husband! I used basmati rice (since I only have this in the kitchen and I soaked it in water for 30mins and drained before I mixed it with the meat. I cooked the cabbage rolls in the oven for exactly an hour and it turned out great!!! I love the red wine vinegar, raisins and brown sugar combination in the tomato sauce (I used san marzano. It's complexed and yet complimenting. Thanks, Ina! item not reviewed by moderator and published
Ina, I LOVE to watch you. I am a Southern cook. I can cook almost ANYTHING. Don't know what happened, but this came out horrible! I am KNOWN for great cooking, but this one bombed. The sauce was awesome. The outcome WAS HORRIBLE. The sauce was awesome, the meat perfect, but the CABBAGE was tough and inedible. Everyone picked out the meat and sauce, but tossed aside the cabbage. It never got tender. item not reviewed by moderator and published
I made this recipe and we liked it very much. I used regular cabbage, add fresh garlic to the sauce and the stuffing; used crushed Matza because I did not have regular breadcrumbs, add a shake of cinnammon and used the crock pot instead of the oven. It was so very good and perfectly cooked. The flavors had time to come together and it was much better the next day. I will certainly be doing this again!!! Thanks Ina. You nailed it again!!! item not reviewed by moderator and published
My Husband loved it. It was even better the next day. I didn't have any raisins but I don't think it made a difference. This was a lot of work to make but I will make it again. item not reviewed by moderator and published
Not worth the time it took to make. The sauce was good, but the meat was very bland and needed more flavor item not reviewed by moderator and published
Great!!!! Previously all I did was add a can of tomato soup....the sauce is easy and wonderful! item not reviewed by moderator and published
I have made this twice already and it was wonderful! A few changes though, I didn't use the raisins because we just don't like raisins cooked in our food. Also I used minute rice, because I am not very good with regular rice. I prob cooked it a little longer than the recipe called for..I didn't watch the time, just kept testing it and took it out when it is done. People have to realize they shouldn't complain about cooking time because all ovens are different item not reviewed by moderator and published
I'd give this more than 5 stars if I could. I used half ground chuck, half ground pork, and it took two heads savoy cabbage, making 17 rolls using 1/2 cup filling in each. I baked mine in a large Le Crueset braiser for an hour 20 minutes. I made a mistake, though. After I placed them in the oven, I turned around and was horrified to see my bread crumbs still in my food processor. Ooops! The rolls still turned out moist and delicious - due to the pork, maybe? My husband, who said he HATES cabbage rolls, took only one bite and said, "This is outstanding". I was wary of using the raisins, but I am so glad I did. They really added to the sauce. If you don't think you like stuffed cabbage, please try this recipe. I'll be making this often. item not reviewed by moderator and published
I read most of reviews and just made it yesterday. I agree the time was way off. I actually baked it for 2 hours and the cabbage was still tough. We ate enough to get full (served with green beans and rolls. I split up remainder into 4 freezer bags. Got one out for lunch and cooked in microwave on casserole setting. They came out delicious. I used craisins (dried cranberries Next time I will add garlic- more rice and maybe hot pepper flakes, for spicier dish. item not reviewed by moderator and published
Where the recipe fell down was in the prep &amp; cooking time. This is NOT an hour-20 recipe. While actual prep might have taken only 20 min, the recipe calls for prepping the sauce &amp; using it for the filling. Well, creation of the sauce takes at least 30 min of cooking. Once I put everything in the oven, at the 1-hour mark the rice was not at all done, and the filling was undercooked. Plus the Savoy cabbage was still a bit tough. And this was in a Le Creuset oven, where undercooking NEVER happens! I upped the temp to 400 degrees and cooked it 45 min more. After THAT, the filling was perfect in texture &amp; the rice nicely done. So honestly, this is a 2 1/2 hour meal w/ prep &amp; cooking time. I chopped the raisins, (spouse isn't crazy about them &amp; chopping "hides" them a bit). The amount of sweetness ended up being perfect, as did the amount of sour. All in all, decent. I'll do it again but with much longer cooking times, and probably with Italian-style breadcrumbs for a bit better flavor. item not reviewed by moderator and published
Made it exactly like the recipe. As one review suggested, I froze the cabbage for a day. It rolled very nice but was so tough we could not cut it. Also the rice did not cook. We thought it was a little too sweet from the brown sugar. Usually like Ina's recipes - just not this one. Liked the raisins though... item not reviewed by moderator and published
excellent - easy and delicious - have tried may recipes but never liked any of them - it is time consuming, but worth it! item not reviewed by moderator and published
I am considered a very good cook and I love Ina's show but this recipe was the pits! After an hour the rice was still hard and by the time IT got cooked the meat was so overcooked it just ruined the dish... I didn't like the sauce either and I used the same Redpack tomatoes she used...definitely would not make this again. item not reviewed by moderator and published
I made the sauce but I didn't think the raisins added much so I think I will skip them next time. Sauce as is was very tasty. I was lazy and instead of rolls, I cut up a large head of cabbage, cooked it until soft then layered sauce, cabbage, meat filling, sauce, cabbage and the rest of the sauce. Baked for 75 min, it was delicious! I also used 1 lb ground lamb and 1.5 lb ground beef. instead of the onions in the meat mix I added an envelope of dried onion soup. Thanks for a tasty meal Ina! item not reviewed by moderator and published
The sauce is a 10/10. I didn't have raisins on hand, but I had dried cranberries, so I used that. It went well with the sweet and sour flavor of the sauce. Now the cabbage and filling...I would give it maybe 1 star. So boring. Her method for cooking the cabbage took forever! I spent 3 hours making this meal. Hardly seemed worth it, although now I have an awesome sauce for the future. item not reviewed by moderator and published
this was sooooooo yummy and filling...My 2,4,6 and 8 year old all had seconds! I love to put bear foot contessa on when I lay down on my couch for a quick nap.. for some reason the sound of her show, her voice and the cooking is so relaxing.. But when she made this dish i woke up and decided that was going to be dinner.. I didn't add raisins but wish i did after reading the reviews..i will try next time. YUMMY item not reviewed by moderator and published
Just amazing!! Simple to make and so delicious. Whatever you do, be sure to make the sauce and dont make the mistake of just using a jar. Ina, this dinner is so wonderful...thank you. item not reviewed by moderator and published
Stuffed cabbage has been a regular dish in my family growing up and a recipe I make now and again for my family as I rank it as my top 5 favorites, and my Mom's recipe is delicious but Ina's version is spectacular! (Sorry Mom And I did add raisins and it makes the dish, I wouldn't omit. item not reviewed by moderator and published
Ina, Ina, Ina! Wonderful recipe! I was able to fix the stuffed cabbage in a very short time and this meal pleased a 5 year old, 9 year old and a 12 year old. Thank you! I am adding this recipe to our FAVORITE box! I did omit the raisins as well. item not reviewed by moderator and published
I think this would have been good without the raisins. I should have known not to put them in. They ruined the whole dish. item not reviewed by moderator and published
This is a great recipe. I used one cup of instant brown rice and it worked well. Wouldn't have used the raisons if I hadn't read the other reviews (don't like raisons) but I was glad I did use them. They were delicious. This is a definite keeper! item not reviewed by moderator and published
It does take longer than the recipe indicates, but it's worth it. I make the sauce the day before -- that's the easiest part. On the day I am cooking/serving the meal, I combine all the ingredients for the filler (pre-cooking the rice), adding a bit more salt than called for, plus just a touch of crushed hot pepper flakes as well as garlic powder. I do not use raisins.  <div><br /></div><div>Dealing with the cabbage is the hardest part for me. I use two cabbages. I core them, which can be a pain; immerse them in turn in boiling water for about 12 minutes (less is not enough). I run cold water over them. I carefully peel off the leaves, using each one as soon as I peel it off. Since I don't necessarily want the rolls with the outer leaves at the bottom of the pan, I set a few aside while I'm dealing with the lighter green leaves. I find two pounds of chopped chuck is sufficient. I cook the whole dish for 1 1/2 hours. It is delicious. But yes, it takes more time than the recipe indicates. (I guess you could assemble the whole thing the day before, put it in the fridge for cooking the next day). Although leftovers are delicious, I prefer to serve it the first time on the day I cook it.</div> item not reviewed by moderator and published
Yes! You are correct about the rice. YOU HAVE TO COOK IT OTHERWISE IT IS A DISASTER!!!!!!! item not reviewed by moderator and published
Not true, I used Jasmine rice (Basmati works too) and it came out great.  I cooked it a little longer and it was perfect! item not reviewed by moderator and published
Elsei thank you, I was going to soak my rice in cold water. Didn't see the suggestion to soak it first and ours was crunchy as well. Have you done them since using cooked rice? item not reviewed by moderator and published
I've made this several times with the uncooked rice, and they came out perfectly, with a cooking time of 1 1/2 hours. But lately I've swapped out rice for quinoa and it shortened the cooking time down to 45 minutes. However, the next day, they were even more delicious! item not reviewed by moderator and published
The recipe did call to add 1 cup of sauce to the meat mixture... item not reviewed by moderator and published

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Winter Produce Guide