Stuffed Cabbage

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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.

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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'.

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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.

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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.

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Made this last night - we all agreed that the filling was rather bland. The meat mixture should have more taste...

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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.

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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

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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.

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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.

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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.