Stuffed Cabbage

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I watched the show and followed instructions exactly. I could not find ground chuck, and used 7/93 ground beef. I did have to cook longer than 1 hr to achieve cooked rice. The end result was blah and flavorless. Perhaps more sauce in the filling? I was really disappointed because I am looking for a big flavor cabbage roll. These were literally not worth eating.

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I made these for the first time yesterday...had to leave out the raisins since my husband will not eat "anything that raisins have touched"!! Didn't seem to compromise the flavor. I would say thatI had to cook my cabbage longer than 1 hour to get the cabbage soft enough and the rice and meat to be done. I used green cabbage and used some of the outer leaves... I will not use them the next time as they were a bit tough. Couldn't find Savoy cabbage but want to use it next time. Sauce was absolutely delicious and there was plenty of it. Will definitely cook again.

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I love cabbage...so I rolled them in dubble layer of cabbage...I'm Swedish and do "Swedish Cabbage rolls".....but these had a better kick to them..Wonderful ..John

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Phenomenal! He went for thirds. I'll definitely make this more and more,

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I had only made stuffed cabbage once before when my sister requested it for her bithday dinner. It was not Ina's recipe and it was not that great. Tonight I made Ina's recipe and found it very satisfying. This will be the one I make again. I did go lighter on the salt, but otherwise made the recipe as written.

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Made these rolls today. Absolutely delish. The contrast from the sweet of the sauce, with the savory flavor of the meat is really quite good. Thanks Ina for another good recipe

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I am used to a sweet and sour sauce with my stuffed cabbage I thought I would try this, you never know, it may have been much better than I am used to. Well it wasnt. I will stick with Bubbys recipe. The main difference is I use lemon juice in the sauce. I guess it is true you cant teach an old dog new tricks.