Yeah, I'm trying to figure out what happened here. I read A LOT of reviews and nobody mentioned that this wouldn't fit in the pan. Recipe calls for 3 1/2 lb cabbage. I used 2 1/2 lb cabbage and it was to the rim before I even added the broth. I was able to get half of the broth in there. High maintenance dish. A lot of work removing, stirring, and trying to fit the rest of broth in there along the way. Long story short: took 2 1/4 hours to properly cook cabbage and rice. In addition to seasoning the ground beef with S&P while browning it, I added 3T lemon juice, 2T Worcestershire sauce, and 3T brown sugar to tomato sauce because that is how I make my cabbage rolls and was shocked that we had to add additional salt and pepper once it was plated. But, I have to say, although it ended up being more work than making traditional cabbage rolls, we liked it better and will make it this way from now on, but in a bigger pan to eliminate the drama that it was:)
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Yeah, I'm trying to figure out what happened here. I read A LOT of reviews and nobody...