Stuffed Cabbage

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We loved this recipe. Very easy to put together. Thank You.

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I used this recipe as a base for "Sarma" a yugoslavian dish I wanted to make for my husband. I used pickled cabbage (you can pick it up at any eastern european store, and I also used home made pickled cabbage (you can find a recipe on e-how. Both ways taste good, although I liked the home made pickling flavor better. This also ensures the cabbage is tender. I used boil in a bag rice, and made two packs and boiled for 8 minutes before adding to the meat mixture to ensure the rice wasn't too hard. This turned out pretty good! Overall the dish was really flavorful. To get closer to Sarma, instead of adding the sauce to the dutch oven over the rolls, use water. But the way Ina does it is far more flavorful.

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It is a little sweet for my taste. Next time I will cut half the sugar and taste before adding it all at once. This is an fabulous recipe and my family will have this dish many times in the future.

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I haven't had stuffed cabbage since I was a little girl and always thought I didn't like it. I thought I would try this recipe, since my husband did like it. I didn't want to use my mom's recipe, so I thought I would try Ina's. It was wonderful. I used the savoy cabbage and it was delicious. I did forget to put some of the sauce in the meat, but when we cut it we spooned sauce over the stuffed cabbages so it was flavored with the sauce. Next time I won't forget. Wrapping the leaves wasn't nearly as difficult as I thought it would be. I did carefully remove the leaves, then put them in the boiling water and cooked them a bit longer than the recipe said. I then drained them and ran them under cold water to cool them a bit. No sense in burning your fingers. Thanks Ina for a great recipe.

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This is a really good dish, but beware, 20 minutes of prep time is more like an hour and a half. I don't know how big her dutch oven is, but I had two layers and the cooking time was 1-1/2 hours. I general find all these food network recipe prep times nowhere near to real prep times. Had the times been correct, I'd give this 5 stars.

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I've been looking for a Jewish style stuffed cabbage recipe, and was so glad when I found this one. I did take the advise of other posters, and added 1 1/2 cups cooked white rice to the meat filling. Adding a cup of the sauce to the filling was what made this so good, I think. It smelled so good when I was mixing it up!! The only thing I changed was decreasing the brown sugar to 1/3 cup, as my husband and I didn't want this dish to be too sweet. I was unsure of the raisins in the sauce, but trusted Ina, and it worked out well. WOW, was it good! We will have left overs for days, which is a good thing for us. I think this made at least 10 servings. We had so much filling, I used 1 savoy cabbage, and 1 green cabbage and both were great. Made 32 rolls total.

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Flavor was great- but the rice never fully cooked, even after cooking it twice as long as the recipe states. Making this again today (two months later but am cooking the rice ahead of time. Maybe it is supposed to call for the instant white rice?
Also, we LOVED the raisins in the sauce!

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Whoa. Comfort food at its finest. Beautifully seasoned tomato sauce makes this recipe stand out. I made half the recipe as there are only the two of us, also precooked the rice before adding it to the meat mixture but other than that followed the recipe exactly. This is a definite keeper. Ina, you rock!

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While the prep time and the cooking time were understated, the resuls were FANTASTIC. I followed the recipe almost exactly deviating to only add garlic to the sauce. The meat filling was delicious. I did precook the rice to an "aldente" status and used brown instead of white rice as we prefer brown rice. I prepared the meal the day before we had company for dinner. They raved about how delicious it was. Again, Ina gave us an incredible recipe to enjoy for years to come. Thanks Ina.

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First of all, the 20 minutes of prep time is realistic only if you have a crew to pre-measure and prep all the ingredients for you - this took close to 45 minutes, and I am an experienced cook.

I cored, rinsed, and put my head of Napa cabbage in the microwave for 5 minutes, wrapped in a few paper towels, rather than boil water and dirty a pan - that turned out perfectly.

We enjoyed the filling - it was very tasty. The sauce however was not my family's cup of tea. Next time I want to spend 45 minutes cooking ground beef and tomato sauce, I'll just make meatballs and Italian red sauce, with no sugar, thank you. These tasted good but weren't enjoyed enough by my family to justify making them again.