Stuffed Cabbage

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Thank You Ina!
As a Valentines gift, I decided to make this recipe for my husband. He loves cabbage but I have never before cooked with it. It felt so good to see his face as he enjoyed each bite. I am so happy Ina,Thank you!!! by the way For the first time.... I love cabbage too!

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We made this a while back and absolutely loved it! But it makes way more than 6 servings. We have 5 adults in the house and we had leftovers for days afterwards, then again we didn't over-stuff the leaves, just enough so we could still get it folded closed. So plan accordingly. I love the sweet/ sourness that the raisins and vinegar give the sauce, it is amazing, I wanted to dunk everything in it! Definitely a winner for our family! Thanks Ina!

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I love to cook and love to watch Ina on the Foodnetwork. Used turkey ground beef and brown rice and tart michigan cherrys rather than raisins. The taste was wonderful. My family loved it. However, I did have to cook the dish longer. Could be my oven or the fact that I changed up the ingredients. Thank you Ina.

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We loved this recipe! Pretty much followed it, but husband is not a fan of raisins, so instead I grated a touch of nutmeg into the sauce. Also used 1/2 the brown sugar called for. This was yummy! Also, I've always cored the cabbage and separated the leaves before blanching - I think it's easier. I braised for 2 hrs at 300 deg.

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Wondering where I can find Ina Garten's Stuffed Cabbage rolls nutritional information. I really need it.

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We halved this recipe and made it this evening. I thought it was quite wonderful. The flavor of the thyme really came through. I did find the sauce to be a bit too sweet but we will adjust it next time. I also boiled the leaves seperately instead of a whole head of cabbage for 4 minutes then straight into a bowl of cold water this worked out great.

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I absolutely love the Barefoot Contessa but this dish was a definite miss. The sauce was not good and just plan odd, then the cabbage was no where near done by the time stated in the recipe. Definitely a disappointment but I have not given up on Ida.

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I am in the process of making this recipe and when I cored the cabbage,the leaves of the cabbage were easily removed. Then I immersed the individual leaves in boiling water. So much easier than putting the entire head of cabbage into the boiling water. !Just thought I'd pass that along. Always love Ina Garten's recipes and am excited to try this one! I gave it a four star rating based on other recipes I have used by Ina Garten. I have all her cookbooks and nothing I have made from her recipes has been anything but fabulous!

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Not something you can whip up real quick. Other than scolding myself when the cabbage slipped out of my hand into the boiling water, it was a worth the time, minor burn & effort. My wife & I LOVED it!! The only thing I would do different is add a little more rice (Personal Preference. My wife hates raisins & they were easily moved aside.

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People, put the raisins in the sauce. My son hates raisins so I told him to push them to the side. He ended up eating them all and loving the entire dish. I used 96% lean beef. To make up for the moisture loss I added extra sauce and brought the rice to a boil for 5 minutes before I added it to the meat mixture. It was moist and fabulous! I had a lot of left over meat. I'll be picking up anther cabbage at the market tomorrow so I can use the left over meat to make great freezer stash.