Stuffed Cabbage

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This has a delightful flavor and the raisins actually add a lot. If you are considering making this recipe, though, be aware of two things: 1. The cabbage won't thoroughly cook in the oven, even for an hour. Simmer the cabbage for about 10 minutes before stuffing the leaves; and 2. Believe it or not, the rice won't cook either. I assumed it would, being covered in an oven with liquid for an hour, but the rice remained crunchy. By all means, use so-called "Minute Rice" if you make this recipe to avoid disappointment.

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I cooked and cooked this recipe for almost 2 hours in the oven and the rice just did not cook. I was very disappointed as this was a lot of stuffed cabbage.

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I never know what to do with cabbage. And I saw this recipe on the FN a couple of weeks ago... I thought I would try it. And we absolutely loved it! Many thanks to you for this wonderful combination of flavours, textures, traditions and modernity! :-

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We loved it. The sauce is outstanding. I'm 80 years old and a good cook. Good sauces absolutely make good cooks and this one is to die for. I'm going to try the savoy cabbage next time. The cabbage is at fault not the recipe.
Thank you. What else have ypu used this sauce with? Joan

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These stuffed cabbage rolls are wonderful! Once again, Ina has outdone herself. To combat the comments about the cabbage being undercooked, I simply cooked the cabbage a little longer in the boiling water. I also omitted the bread crumbs (my sister is gluten free and doubled the rice along with substituting the ground beef for ground turkey!

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I'm so proud of myself to make these cabbage rolls (golubtsy for my half-russian-jewish husband! I used basmati rice (since I only have this in the kitchen and I soaked it in water for 30mins and drained before I mixed it with the meat. I cooked the cabbage rolls in the oven for exactly an hour and it turned out great!!! I love the red wine vinegar, raisins and brown sugar combination in the tomato sauce (I used san marzano. It's complexed and yet complimenting. Thanks, Ina!

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Ina, I LOVE to watch you. I am a Southern cook. I can cook almost ANYTHING. Don't know what happened, but this came out horrible! I am KNOWN for great cooking, but this one bombed. The sauce was awesome. The outcome WAS HORRIBLE. The sauce was awesome, the meat perfect, but the CABBAGE was tough and inedible. Everyone picked out the meat and sauce, but tossed aside the cabbage. It never got tender.

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I made this recipe and we liked it very much. I used regular cabbage, add fresh garlic to the sauce and the stuffing; used crushed Matza because I did not have regular breadcrumbs, add a shake of cinnammon and used the crock pot instead of the oven. It was so very good and perfectly cooked. The flavors had time to come together and it was much better the next day. I will certainly be doing this again!!!
Thanks Ina. You nailed it again!!!

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My Husband loved it. It was even better the next day. I didn't have any raisins but I don't think it made a difference. This was a lot of work to make but I will make it again.

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Not worth the time it took to make. The sauce was good, but the meat was very bland and needed more flavor