Stuffed Cabbage

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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.

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I forgot to add that I used part vinegar and part lemon juice since I only had a little vinegar. Tastes fine.

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Excellent recipe. Good for home and company.

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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!

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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.

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We loved this recipe. Very easy to put together. Thank You.

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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.

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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.

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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.

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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.