Stuffed Cabbage

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Great!!!! Previously all I did was add a can of tomato soup....the sauce is easy and wonderful!

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I have made this twice already and it was wonderful! A few changes though, I didn't use the raisins because we just don't like raisins cooked in our food. Also I used minute rice, because I am not very good with regular rice. I prob cooked it a little longer than the recipe called for..I didn't watch the time, just kept testing it and took it out when it is done. People have to realize they shouldn't complain about cooking time because all ovens are different

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I'd give this more than 5 stars if I could. I used half ground chuck, half ground pork, and it took two heads savoy cabbage, making 17 rolls using 1/2 cup filling in each. I baked mine in a large Le Crueset braiser for an hour 20 minutes.
I made a mistake, though. After I placed them in the oven, I turned around and was horrified to see my bread crumbs still in my food processor. Ooops! The rolls still turned out moist and delicious - due to the pork, maybe? My husband, who said he HATES cabbage rolls, took only one bite and said, "This is outstanding".
I was wary of using the raisins, but I am so glad I did. They really added to the sauce.
If you don't think you like stuffed cabbage, please try this recipe. I'll be making this often.

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I read most of reviews and just made it yesterday. I agree the time was way off. I actually baked it for 2 hours and the cabbage was still tough. We ate enough to get full (served with green beans and rolls. I split up remainder into 4 freezer bags. Got one out for lunch and cooked in microwave on casserole setting. They came out delicious. I used craisins (dried cranberries Next time I will add garlic- more rice and maybe hot pepper flakes, for spicier dish.

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Where the recipe fell down was in the prep & cooking time. This is NOT an hour-20 recipe. While actual prep might have taken only 20 min, the recipe calls for prepping the sauce & using it for the filling. Well, creation of the sauce takes at least 30 min of cooking. Once I put everything in the oven, at the 1-hour mark the rice was not at all done, and the filling was undercooked. Plus the Savoy cabbage was still a bit tough. And this was in a Le Creuset oven, where undercooking NEVER happens! I upped the temp to 400 degrees and cooked it 45 min more. After THAT, the filling was perfect in texture & the rice nicely done. So honestly, this is a 2 1/2 hour meal w/ prep & cooking time.

I chopped the raisins, (spouse isn't crazy about them & chopping "hides" them a bit. The amount of sweetness ended up being perfect, as did the amount of sour.

All in all, decent. I'll do it again but with much longer cooking times, and probably with Italian-style breadcrumbs for a bit better flavor.

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Made it exactly like the recipe. As one review suggested, I froze the cabbage for a day. It rolled very nice but was so tough we could not cut it. Also the rice did not cook. We thought it was a little too sweet from the brown sugar. Usually like Ina's recipes - just not this one. Liked the raisins though...

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excellent - easy and delicious - have tried may recipes but never liked any of them - it is time consuming, but worth it!

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I am considered a very good cook and I love Ina's show but this recipe was the pits! After an hour the rice was still hard and by the time IT got cooked the meat was so overcooked it just ruined the dish... I didn't like the sauce either and I used the same Redpack tomatoes she used...definitely would not make this again.

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I made the sauce but I didn't think the raisins added much so I think I will skip them next time. Sauce as is was very tasty. I was lazy and instead of rolls, I cut up a large head of cabbage, cooked it until soft then layered sauce, cabbage, meat filling, sauce, cabbage and the rest of the sauce. Baked for 75 min, it was delicious! I also used 1 lb ground lamb and 1.5 lb ground beef. instead of the onions in the meat mix I added an envelope of dried onion soup. Thanks for a tasty meal Ina!

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The sauce is a 10/10. I didn't have raisins on hand, but I had dried cranberries, so I used that. It went well with the sweet and sour flavor of the sauce. Now the cabbage and filling...I would give it maybe 1 star. So boring. Her method for cooking the cabbage took forever! I spent 3 hours making this meal. Hardly seemed worth it, although now I have an awesome sauce for the future.