cabbage recipes

Oil and Vinegar Slaw

red wine vinegar

sugar

sack, 16 ounces, shredded cabbage mix for slaw salads

salt

Salt and pepper

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Asian Style Slaw

(6 large) scallions, trimmed and thinly sliced

(16-ounce) bags coleslaw mix red cabbage

red onion, thinly sliced

soy sauce

lemon juice

vegetable oil

ginger

white vinegar

dark brown sugar

Asian sesame oil

sesame seeds, optional

black pepper

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

The perfect pairing with teriyaki skirt steak and sticky rice. I added cilantro and substituted brown sugar for honey, and white vinegar with rice vinegar. Perfection!

So delicious and easy! I added cilantro. Very tasty !

I was looking for an alternative to cole slaw and this recipe rocks!  I added cilantro, sliced almonds and black sesame seeds.  Yum yum!

Really good!  It's a bit heavy on onions so tone them down if you need to.  I halved the recipe and it fed our family of 4 perfectly.  My teenage boys had seconds, said they couldn't get enough.

Great recipe!  I had a head of napa cabbage in the fridge that I used instead of traditional cabbage, and I was very pleased with the result.

We liked it wilty!!!  Made it ahead of time and let it marinade in its own juices - fear not allowing it to sit and absorb all the goodness.

Loved it. Made a half batch and almost devoured it in one night by myself. Like it so much I could stuff it in a tortilla and live on it. Wished I used the dressing more sparingly however. I also had an abundance of sugar snap peas and banana peppers in my garden so I added them for extra crunch sliced diagonally. I think I’m going to make this dressing for regular salads too. I also left out the sugar...Didn’t need it.

I made it as instructed, and it was very well received by guests.<br />

The recipe and reviews sounded great, but I did not like it at all and did not make any changes to the recipe. Not a helpful review I know .... but this just wasn't for me. :) 

https://www.foodnetwork.com/videos/asian-style-coleslaw-recipe-0169083

This recipe's Asian flavorings are a welcome change from plain coleslaw.

Asian-Style Coleslaw Recipe

Pulled Pork Sandwich with BBQ Sauce and Coleslaw

ketchup

yellow mustard

garlic cloves, finely chopped

cider vinegar

Worcestershire sauce

Cajun seasoning

yellow onion, thinly sliced

garlic,

chicken stock chicken broth

twine

cabbage,

red cabbage, finely shredded

carrots,

red onion,

mayonnaise

Salt and black pepper

hamburger buns

For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.

Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.

For the pulled pork: Preheat the oven to 275 degrees F.

Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.

Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.

If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.

For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.

Serve the pulled pork on buns topped with coleslaw.

I followed this recipe for the pulled pork pretty closely and it came out great--so tender and juicy and flavorful. I did add a little maple syrup to the BBQ sauce because I found it slightly tangy for my taste. I will make this again.

Delicious recepe, kids loved it. Coleslaw takes all the attention. Great flavor on meat . I did 18 pounds of meat and it turned out good. Thank You for your recepe.

Everything from the seasoning to the slaw was awesome! The use of cider vinegar compared to white vinegar really gives the slaw an extra kick! I will be making this again. 

I made this for my son's groom's party.  It was a total hit.  AND I get requests for the recipe, especially the slaw, all of the time.  

Best pulled pork I have ever had. So easy to make. The whole family loved it. 

Great slaw dressing. Pulled pork? No, tasteless until you put the BBQ sauce on it and a great sandwich should start with great meat. This pulled pork was tasteless.

I generally don't like coleslaw, but this recipe was darn good. I don't eat sugar so I left it out and I didn't have carrots so I subbed dried cranberries.  I made vegan pulled pork and used lettuce leaves to wrap the bbq and slaw.  So good!

Chicken Sausage with Apples, Sage and Cabbage

chicken sausages (about 1 pound), any flavor

vegetable oil, plus more as needed

yellow onion, sliced 1/4-inch-thick

Sea salt

apple cider vinegar,

red cabbage, sliced 1/4-inch-thick

brown sugar

fresh sage, sliced thin, reserving some for garnish

Crusty bread, toasted,

Jeff Mauro makes Chicken Sausage with Apples, Sage and Cabbage, as seen on Food Network's The Kitchen

Sear the sausages in the oil in a large skillet over medium-high heat until the internal temperature is 150 degrees F, about 5 minutes per side. Remove the sausages from the skillet and set aside. Return the skillet to medium-low heat and add more oil if the pan is dry. Add the onions and salt to taste and cook the onions until translucent and just beginning to brown, about 5 minutes.

Deglaze the skillet with the vinegar, scraping the bottom to get all the brown bits (fond), which equals flavor. Add the cabbage and apples and stir to combine. Let it cook down a bit, stirring occasionally, about 4 minutes. Season with salt and sugar and cook until the cabbage and apples start to soften, another 5 minutes. Return the sausages and any juices that have collected to the skillet. Cover and cook to heat through. Sprinkle in some sage and cook until the internal temperature of the sausages is 165 degrees F, about 5 minutes more. Garnish with additional sage. Adjust the salt if needed, then serve with crusty bread.

Fish Tacos

flaky white fish fillets,

lime,

pimenton

Kosher salt

savoy cabbage, shredded

scallions, sliced

minced,

honey

canola oil

flour tortillas

avocado, halved, pitted and flesh sliced

Combine the cabbage, scallion, and jalapeno, if using, in a medium bowl.

Cut the fish into strips. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. This can be done a day ahead, covered and refrigerated.

In a small bowl, combine the vinegar, honey and oil. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste. If using within a couple of hours let it sit at room temperature, if making this ahead, refrigerate until ready to use.

Preheat the oven to 350 degrees F. Wrap the tortillas in foil.

Put the fish strips on a parchment-lined baking sheet. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw. Repeat with remaining ingredients and serve.

These tacos and slaw are so easy to make and delicious.  Baking the fish is healthier than frying it and just as good.  I used cod this time...prefer halibut but it's expensive here in the Midwest.  Best is grouper, even more expensive. I barely coat the slaw with the dressing, my  personal preference for any dressing.  I could see using coleslaw mix instead of plain cabbage.  Instead of a sliced avocado, I spread the tortilla with avocado aioli, which is 1/4 cup sour cream, 1 T lime juice and chopped jalapeno folded into a mashed avocado and seasoned with salt and pepper.  Then topped with the fish and slaw.  So good!  We love fish tacos and will be making them this way in the future.

I used this recipe for shrimp tacos and it was excellent.  The cabbage slaw was my favorite part - just the right balance of sweet, tangy and spicy.

We have added this recipe to our rotation.  These are delicious as well as healthy.  For the marinade I do add a whole tablespoon of smoked paprika and 3 garlic cloves.  Slaw is so good, we add some ramen noodles to it for a little crunch.  Serve with fresh avocado and cilantro.  Flavors are so fresh and a nice change of pace.  Have only tried it with Cod. Results are so good can't bear to change!

I choose to cook the fish, salmon &amp; striped bass, on the grill and wished I had reserved enough of the marinade to pour over the fish before serving.  Grilling didn't allow the flavor of the marinade to come through as much as baking.  Slaw was very favorable.

This was EXCELLENT!  Simple and delicious!  I could not find my garlic, so I used garlic powder.  Added just a touch of fajita seasoning.  Served with tortillas, coleslaw mix topped with a spicy, creamy salsa and black beans!  WHOLE family LOVED!

These were excellent, we made them with Rock Fish and Salmon. Both tasted good, salmon took 20 min to cook. We served with Guacamole, salsa and it was yummy! 

A little boring, it needed a little more flavor. 

https://www.foodnetwork.com/videos/rockin-baked-beans-9452444

Anne Burrell uses smoky bacon and sausage to flavor her baked beans.

Rockin' Baked Beans

For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.

Sauteed Red Cabbage

olive oil

onion,

red cabbage, shredded

white or apple cider vinegar, eyeball it

mustard seed

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

I really liked it and added apples to the recipe when I sauted the onions. Delicious!

Tried Rachel's recipe, but had to use whatever was in my pantry. I used balsamic vinegar, red onion, and substituted maple syrup for sugar. Turned out great !<div>Astra Z - Redford. MI</div>

This stuff is so good!!! I didn't have mustard seed, so I used a t. of spicy mustard. And since I eat low carb, I used Splenda in place of the sugar. I used a whole 8 ounce bag of Red Cabbage and followed the recipe as is and it still taste good. <br />

Would you please use grams or ounces, instead of 1 head, halve of a head, small onion, large cabbage. Grams matter, size, in the mind of the beholder, does not matter, to one who thinks your large, is their small!  There is no comparison between a small elephant and a large chicken. We have moved into the modern age, where people use scales to measure items. Thank you!

I used unfiltered apple cider vinegar and substituted stevia drops for sugar and a wee bit more cabbage and mustard seed than called for in the recipe and it was absolutely delicious and so easy. I will be adding it to my repertoire of quick, healthy basics.  Thanks!<br />

Used a whole red cabbage, 1/3c apple cider vinegar, refined olive oil (not extra virgin) and 2 tablespoons of brown sugar. Family loved it.

I've made this recipe 3 times now (cabbage is such a good quarantine veg), and my girlfriend and I love it. I don't use sugar or mustard seed and I cut the oil in half, but it's still delicious and full of flavor.

Very good and so easy to make.  I cut back on the sugar to 1 tbsp and it was perfect. A delicious veggie side dish and my honey loved it too!

This was so delicious and very easy to prepare.  Even a couple of non-veggie fans loved it.<div>I didn't have any mustard seed though.</div>

Making it, AGAIN.  It has quickly become a family favorite.  Only substitution is mustard for mustard seed

Savory Cabbage Pancakes are a fun and filling way to use up pantry leftovers. Fill them and top them with whatever your heart desires!&nbsp;

Savory Cabbage Pancakes (Okonomiyaki)

eggs

water (0.00)

soy sauce (0.14)

Tbsp toasted sesame oil (0.33)

all-purpose flour (0.07)

cabbage

carrot

green onions (0.17)

Tbsp oil

mayonnaise (0.28)

Tbsp sriracha (0.10)

Tbsp sesame seeds (0.04)

green onions (0.11)

Remove any wilted leaves from the outside of the cabbage. Cut the cabbage into quarters and remove the core. Thinly slice or shred half of the cabbage, or until you have 4-5 cups shredded cabbage. Peel the carrot and shred it using a large-holed cheese grater. Slice the green onions.

In a large bowl, whisk together the eggs, water, soy sauce, and sesame oil until smooth. Begin whisking in the flour, 1/4 cup at a time, until it forms a thick, smooth batter (about 3/4 to1 cup total flour).

Add the cabbage, carrots, and green onion to the batter and stir until the vegetables are mixed and everything is evenly coated in batter.

Heat 1/2 Tbsp oil in a non-stick or cast iron skillet over medium heat. Once hot, add 3/4 cup of the vegetable and batter mixture. Press it down into the hot skillet to form a circle, about 6 inches in diameter and 1/2 inch thick. Place a cover on the skillet to hold in the steam, which will help the cabbage soften as it cooks. Cook the pancake until golden brown on the bottom (3-5 minutes), then flip and cook until golden brown on the second side. Pile the cooked pancakes on a plate and cover with foil to keep warm until ready to eat. Add more oil to the skillet as needed as you cook the pancakes.

To prepare the sriracha mayo, mix together 1/4 cup mayonnaise and 2 Tbsp sriracha in a small bowl. Drizzle the sriracha mayo over the pancakes just before serving, followed with a sprinkle of sesame seeds and sliced green onion.

Cabbage Soup from Delish.com is vegetarian without your realizing. 

Vegetable Cabbage Soup

carrots, chopped

celery,

chili powder

white beans, drained and rinsed

thyme leaves

c. low-sodium chicken (or vegetable) broth

water

head cabbage, chopped

tomatoes

red pepper flakes

tbsp. parsley,

I came across this recipe when I found myself with a head of cabbage which needed to be used that day. We are in shelter at home status in Los Angeles. I left out the beans and added potato, kale, and red cabbage (in addition to the green). My husband and I are loving this soup! He's requested it several times. It's a great meal when you are trying to limit your meat eating. It's super filling and satisfying. I've made it twice now and I know this will become a staple in our household for years and years. Thank you!

Loaded with flavor for a vegetarian soup! I’ve never used thyme and chili powder together, but the blending of flavors is wonderful! This will be a favorite....it was that first review that convinced me to try it- thanks, GreenHmer! And thank you, Lauren!

It’s amazing doubled the recipe and roasted the cabbage before starting the soup such a great taste and perfect  during the colder days. It’s a real keeper

I just made this soup using your recipe and I love it! So much flavor! This soup is all kinds of good. My husband is from South Carolina and he usually will not eat anything that doesn't include meat. He loves this soup! I left the beans out and kept it strictly veggie....and I do not regret it. This soup will be a regular in this household.  Thank you so much for this recipe.

We love this soup - and it's so healthy! Once we didn't have tomatoes, so we subbed 1/2 cup of salsa. It's so much better this way. For even more flavor, we also add 4 strips of cooked bacon. Makes the soup flavors complex and delicious.

I had a half head of canbage that I didn't want to lose. I used a can of stewed tomatoes & a few snap peas, chopped. Other than that & a bit of white pepper, I  followed the recipe.  It was really very good & we sure enjoyed our soup. Thanks

Verrry tasty!  Used cooked rice in place of the beans and near the end of the simmer added a small zucchini sliced into 1/2" rounds then cross-quartered. Did not have fire-roasted, diced tomatoes - plain diced worked just fine!

This is a great simple soup recipe, even my vegetable hating son liked it. I added some leftover ham to it; it was yummy!

My son comes over for dinner every Sunday (lucky me!).  Not an easy one for compliments, after one spoonful he said " this is good."  Same with my husband (who said, several hours after dinner, how good this soup was). I made it exactly like the recipe except I left out the thyme and forgot the parsley. I would definitely recommend this and I sure will make it again.

This was our veggie-packed quarantine dinner tonight. No celery, so I added ground fennel seed. No tomato. Added cubes of lean pork, sub paprika for Chile powder, toss in some Mushroom Ultimate and no fresh thyme and parsley, so ground herbs it was. I topped with a packet of cheese from the pizza place, he added his red chili flakes. 

My mom never taught me how to cook cabbage and this was so easy and swapping ingredients was a snap! Great framework for using odds and ends from the fridge and pantry. Definitely using this recipe again.

This was my first time ever making this soup and it was a hit.  My family loves to eat so I always double the ingredients when following a recipe and we all loved how tasty and healthy this soup was! It’s simple, healthy, and so flavorful. I ended up adding more spice than the recipe calls for to add more flavor.

We paid for a CSA share for the past 16 weeks, getting a new bag of seasonal veggies from a local farm each week. While the veggies switched up over the course of the summer and fall, we’ve had A LOT of cabbage recently, and there’s only so much curtado/sauerkraut/fried cabbage/cabbage rolls we can make. This recipe was great for using up the cabbage and some other veggies too. It seems to work well for an end of the week fridge clear out.

The first time we used chicken broth, cubbed mini red potatoes instead of beans, diced canned tomatoes, 3-4 drops of liquid smoke to make up for the lack of fire-roasting, and leftover shredded chicken. We used dried thyme, and there was no parsley in our bag that week, so it was omitted. We found we needed to double the broth when using the potatoes. It was excellent.

The second time we still used regular diced canned tomatoes + liquid smoke, and the cubbed mini red potatoes + doubled up broth, and the same situation for the herbs and spices. However, we used veggie broth, added in one small cubbed rutabaga, 5 chopped red kale leaves, and the leftover chopped leaves from a bunch of celery. We also added a few ladles of garlic-peperoncini pasta water, which added some extra flavour, and made the broth silky. It was still great, however the rutabaga takes the longest to cook, and probably needs to go in with the onions at the start of the recipe instead of with the garlic (and potatoes). 

Next time we’ll try a tsp of bacon grease.

I’ve been trying to get my family to eat more cabbage. Tried this recipe and the family loved it. I added some curry powder with the rest of the spices and it turned out delicious. Will definitely be making this soup more often. Thanks for a great vegetable soup loved it

Great base recipe with so much potential to branch off and make your own.  Very healthy as well.  Been 5 star but did not see need to water down with 2c water the nutrient dense soup so added 2c health bone broth to 4c sea vegetable stock.  Also had 4 small beets needing to be used so subbed for the potatoes which didn’t have on hand and added green onions, Fresh fennel bulb, fresh rosemary oregano and extra chili powder and a fresh jalapeño.  Thanks for the base recipe so easily adapted to what’s on Ha d and taste preferences.

https://streaming.hearstdigitalstudios.com/5c77150d-b168-42a7-855a-33ad7f09b9d6/video_rover_16x9_1080p_hd_1539714944_32810.mp4

Cabbage Soup Is Good For The Soul.

Stuffed Cabbage

onions

light brown sugar,

raisins

Savoy

chuck

eggs,

breadcrumbs

white rice

How to Make Stuffed Cabbage Rolls | Stuffed Cabbage

For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.

Meanwhile, bring a large pot of water to a boil.

Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.

For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.

To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.

Many reviewers have reported the result of undercooked (crunchy) rice.  I'm going to use my best Alton Brown impression to address that criticism - how to avoid it.  Then, I'll tell the science behind it.<div><br /></div><div> - Some readers will be open to the advice.  And when they make these cabbage rolls, they'll have perfectly cooked rice.  </div><div><br /></div><div> - The others who think I'm a know-it-all and who send anonymous death threats - they just make me smile...  smugly satisfied that their ignorance of thermal dynamics is what causes them to get food poisoning - <i>repeatedly</i>.</div><div><br /></div><div>Here's how to avoid the result of undercooked (crunchy) rice:  <b>Reheat the sauce to simmering before assembling.</b></div><div><b><br /></b></div><div>&lt;blockquote&gt;<i>To assemble, place 1 cup of the </i><b>reheated </b><i>sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the </i><b>reheated</b><i> sauce. Add more sauce and more cabbage rolls alternately until you've placed all the cabbage rolls in the pot.</i>&lt;/blockquote&gt;</div><div><br /></div><div>As promised - here's the science that makes this technique successful:  <i><b>thermal dynamics</b></i>.  The rice will begin cooking <b>only</b> after the sauce begins simmering.  When someone starts out with cold sauce - it takes awhile for that sauce to heat up - and your rice ain't cooking.  Even worse - you've got raw meat and raw egg in there!</div><div><br /></div>

I was searching for a recipe that my Hungarian gradnmother used to make and that my mother with Parkinsons used to make also. When I saw your recipe with the raisins and rice I figured I would give it a try. Ina, this tastes exactly like how they used to make it. As corny as this sounds, you brought tears to my eyes along with a good trip down memory lane. Thank you for this wonderful recipe!<br />

Instead of putting your cabbage in boiling water, freeze the whole head overnight, when it thaws the cabbage is soft and you can roll your stuffing in the leaves easily!

I go into recipe prep with the understanding the first round is trial and error. I ignore prep time, which is subjective. This recipe has a lot of prep. Sauce, cabbage, filling, and COOK THE RICE. First round I followed the recipe, and even after 2 hours of baking, the rice was still hard, ruining an otherwise great recipe. I feel strongly this website and Ina should consider a modification to the recipe, based on a high number of comments regarding this. I used two heads of regular cabbage, and used spare leaves as the cover over the entire baking dish, and liner. The sauce is the star of the dish! It is fantastic. A little more salt, and I did a batch with dried cranberries in place of the raisins. Delicious! I want to thank others who leave comments on these recipes--it helps so much to read your experiences. Giving this 4 stars based on the rice. It did irritate me to lose the first batch based on one component. I recovered and tried again. Cooking is always a learning experience, and this recipe taught me a lot. Thanks for another great dinner! 

I love Ina Garten' s show and recipes but there has to be errors in this recipe. I cooked the rice ahead of time as recommended by several reviews.  I found the sauce to be very sweet and the meat rice mixture to be very bland.  This recipe was a lot of work and we ended up tossing it out and calling it a disaster. I seriously doubt this is one of Ina's recipes. 

I have wanted to make stuffed cabbage for awhile and yesterday's snow storm was my perfect opportunity.  I searched a few recipes and settled on this one because I always find Ina Garten's recipes delicious and almost foolproof.  I also liked that the rice was uncooked because I didn't want to have to make rice because the recipe already has a lot of steps.  The rice came  out fully cooked, no problem.  I baked it for about 1 hour 10 minutes in a large shallow Le Creuset pan, all the rolls fit in a single layer.  Everybody loved this dish, it was quite the hit with my family and our friends in the building. I used ground turkey instead of beef because it's what I had and it didn't really make a difference.  The only thing I will do next time is thin out the sauce a little, it got kind of thick during baking, so I will add some chicken broth or ginger ale. This recipe is a keeper! Thanks Ina!

Ingredients and prep time are way off. Too much sugar, need two cabbage heads, cooking time needs another 20 minutes. Not worth the effort - won't make this again. 

Original Jewish stuffed cabbage calls for previously cooked &amp; chilled rice.  Your recipe called for rice (raw) to be cooked inside of cabbage until tender, HOWEVER...No mention of rice type, (whether cooked or raw) nor its amounts were listed under ingredients, nor when to add it into chopped meat.

Great stuffed cabbage, as good as I ave ever had!!  I followed the Ina’s instructions and unlike others had no issues with the rice, the dish came out perfectly.  I did cook for 90 min instead of 60, but not sure I needed to, I used a Lodge cast iron enameled Dutch Oven which can be purchased at Target and mahatma long grain white rice.  I also stacked the stuffed cabbage so they were not all in the bottom, but didn’t notice any difference between those on the bottom or ones closer to the the top.  Some folks complained the sauce was too sweet and watery, mine was spot on, just like my Grandmother used to make.  I wonder if some reviewers are just not used to a traditional Jewish stuffed cabbage?  I would put this up against any kosher style deli.  Great recipe, thank you for sharing!!

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