My grandmother always made delicious stuffed cabbage, and I have never had it anywhere that compared. I have always found it bland, and too tomato-saucy, which is more like Italian food, not true to the Polish style. This is the closest recipe I can find to Grandma's. If you are substituting tomato sauce rather than tomato soup or juice, you are doing yourself a dis-service. Stuffed cabbage is not meant to be drowned in tomato sauce. It is meant to be served in a thin juice. Also, the addition of the saurkraut like other reviewers suggested gives it a nice kick, which is what my grandmother always did. (You can even add a little into the meat/rice mixture for added flavor.) I use Minute Rice, with no problems--rice is never hard. Good recipe--true to Polish style rather than trying to turn stuffed cabbage into an Italian dish. We also sometimes make instant mashed potatoes on the side, and drizzle the thin juice over it.

Reviewed On: Mar. 26, 2009

This recipe was very good. The only change I made was to add a little extra Velveeta (about 12 oz) and for the mustard used 1 tablespoon spicy brown and 1 tablespoon regular mustard. I wouldn't leave out the mustard as some reviewers did--it added a nice flavor. This was really good-my kids loved it! I also don't know how some people's came out soupy. Mine was just perfect.

Reviewed On: Jan. 29, 2009

These are really delicious! The almond extract really adds something to it--don't leave it out--I actually put a little more than the recipe called for and it made it even better. Like one of the other reviewers, I also found that I needed to use a full 3 oz. pkg of the instant pudding, not the 1 oz. that the recipe calls for. Otherwise, the cream wouldn't set right to fill the strawberries. And this WOULD make a great fruit dip in its own right.

Reviewed On: Dec. 19, 2008