Stuffed Cabbage

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The tomato sauce is what makes this dish so delicious. Good to make ahead for company too. Thanks Ina for bring back a classic favorite for my family to enjoy.

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Have made this recipe twice as described. Classic. Also, tried a different sauce for the next two times...Italian Spaghetti sauce. Completly different in flavor BUT wonderful way of making/eating cabbage rolls!

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I question the use of just the meat. We make this all of the time and by using just meat and not mixing with ground pork, the meat inside can turn hard. If you equally mix the pork and meat, the inside is more flavorful and less tough. I also would eliminate the brown sugar and raisins as that tends to make the sweet and not savory.

When you boil the cabbage, you should also remove the hard piece on the cabbage leaves that is towards the bottom.

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I had made these last week, and was thrilled to see this show was on this morning. Watching Ina make the cabbage rolls brought back the incredible mouth watering moment we bit into these delicious rolls. These were spot on and brought back child hood memories of having these at a friend's home for dinner one night. I never forgot how earthy and filling these were, and this recipe was all of that and more.

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boiling the cabbage is great idea and it works! But she says for 'few minutes'..it's more like 6-7...the inner leaves will still be stiff. This sauce was easy to make and tastes fabulous. Very easy and everyone loved it! Tharaisans added a different dimension, but turned out delicious. Dad said, "IT WOULD SELL" BLESS HIM.

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Follow the recipe (the technique of boiling the cabbage and removing leaves as they cook off is brilliant except use your favorite tomato sauce instead of the cooked version here and you will have an easy, go-to delicious dinner.

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This was my first time making stuffed cabbage... my husband grows all our veggies..... It did take longer than I expected to prep.. but i think it was my inexperience... the only thing I added different was some fresh parsley I had picked for another dish... and I had some stuffing left over..so I added some more bread crumbs and parley and made meatballs.....my husband loved it and went back for more

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when i saw this episode on saturday, i knew immediately knew i wanted to make it... my own way. i wanted to try the recipe how i thought my family would like it, which was with traditonal tomato sauce not sweet and sour. so i used my homemade tomato sauce. other than the sauce, i pretty much left the recipe the same. i did add some parmesan cheese to the meat filling and added about a 1/4 cup of my tomato sauce to the meat filling as well, as barefoot contessa did on her show (it was left out on the recipe online. it was absolutely delicious. my husband went back 3 times! this will be added to our rotation for sure.

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Like another poster, I had to skip the raisens as well. The sauce came up a tad shy for me so I had to add some of my own homemade tomato sauce.

The other thing I would like to mention is that the recipe called for 2 1/2 pounds of chuck and I used 2 pounds only and still used up two very large cabbages. I did use the 1/2 cup measure for the mixture. The cooking time is a general guide, it took 2 hourse to cook.

The taste: ABSOLUTE PERFECTION!

As with any recipe there is always the element of change. So I buy an extra cabbage, they're cheap! : Truly, this was just delightful to eat and it will feed me all week.

Ina, thank you so much!

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i liked making these and thought it would be a healthy meal for the family. I used meatloaf mix because i couldn't find chuck. It was delicious! If i were to do it again, i would use just a tad less brown sugar....