Stuffed Cabbage

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I am giving this a five for taste, it was amazing and I would not change anything. However; I found some flaws, just as others noted. Prep time was 40 minutes at best. I am not complaining about that, but dinner was not ready when I had expected. Also, the rice did not cook through, as others also noted. I am very curious about which type of rice was used. I tried increasing the temperature by 25 degrees and cooked another half an hour longer and it was still slightly crunchy. I will partially cook next time. I watched the video after I made the dinner and I realized why I didn't have tough cabbage. After putting the entire head in the boiling water, I started peeling the leaves with a set if prongs as they loosened up and placed them on paper towels to dry. I also took note on the video of the Dutch Oven she used and it crossed my mind this may be the reason the rice cooked through. Great cookware, but I can't afford, so I will precook!

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Ina's stuffed cabbage is the best recipe I have ever tasted .

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Followed this recipe to almost a "T", I omitted the raisins, but I found I had too much meat (and I didn't even use the full 2.5 lbs, not enough cabbage leaves, and my rice was still hard, even after two turns in the oven. Anyone have suggestions as to why my rice didn't cook through? I also feel like there should be more rice in the mixture. Next time I'm going to cook my rice partially before adding to the meat, and using less meat. The sauce was delicious however, with the right amount of sweetness and acidity from the vinegar.

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One word scrumptious! Love love love it! I didn't have a problem with it being to sweet at all and neither did my family, I also added more raisins b/c we love raisins and it just adds a little something, definitely will make again!

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I followed this recipe to the letter and it turned out excellent! That is what I love about Ina...you never really have to adjust her recipes. Anyway, my husband was a huge fan and said he couldn't wait for me to make it again.

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For those who desire a more savory "angle". Try adding lime (1/4 cup to the cooking liquid/sauce, as well as garlic cloves (a lot in between layers of the rolls. Omit the sugar and raisins. I use ground allspice in the meat mixture too, about two tsp per pound.

I do not wish to rate this recipe, as I have not tried it as written and would be totally inappropriate. However, my post will not be accepted without a rating, so...

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Satisfying and hearty. Sugar in sauce is overpowering, though. Will make this next time without the raisins and brown sugar. I prefer this to be a savory dish. Meat filling could use some additional flavor, too. Perhaps garlic?

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I have to say this recipe didn't remind me of those I tasted and loved all these years. There's simply Too Much Sugar in this one - really throws the savory/tart taste off that I seek. Half a cup of brown sugar turned this recipe off for me.

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After reading the reviews I added Craisins instead of raisins because that is what I had on hand. I was a little skeptical of the sauce because of the sugar, etc. but it was quite good. I thought the meat filling was a bit bland so will try some other seasonings in it next time. My rice did cook in the oven. Over all, I would make this again.

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Love this recipe! The Sweet and Sour sauce is the best. I used quick cooking rice and let it cook for 1 1/2 hours. Delicious!