Wonderful recipe. I make it twice a month. In addition to listed seasonings, I add seasoned salt to the meat mixture. Then I place the smaller cabbage leaves in the pot to serve as a bed for the stuffed cabbages. This prevents stuffed cabbage burn and makes more yummy cabbage to eat.

This recipe was just alright. I probably won't make it again. I added a good amount of rosemary, oregano and thyme to it as I thought it might be bland but it still was. It wasn't a bad recipe just not a great one.

This recipe is similar to mine except I do not use tomato juice or even tomato soup. I used 1 Can Crushed Tomatoes and 1 can whole peeled tomatoes drained. and I stew them in a pressure cooker for 20 mins rather then bake for 1 hour. The cabbage is tender (you don't have to worry about the veins in the cabbage) and the meat is fully cooked. Yes it's a thin sauce but that's good to sope up with a good french crusty bread. Great winter meal!

I tweaked this recipe. It is truly wonderful on a cold winter's day. I call it Eastern European comfort food. I parboil my cabbage leaves by placing them into boiling water for one minute. I then shut off the fire and leave them in the water, taking them out one bye one to stuff each leaf. They are not too hot to work with but this is a necessary step to allow for easy and pliable rolling. In a large bowl, I put 1 and 1/2 lbs of lean ground beef, unflavored bread crumb about 1/2 cup, 1 cup cooked rice, 2 beaten eggs,1/2 fresh green pepper finely chopped, half a small onion finely chopped, 1/2 cup golden raisins,zest of a lemon (for extraordinary freshness), 2 beaten egges, salt, pepper to taste. My sauce is started in a seperate pot- in 1 Tbs olive oil Sautee half green pepper, 2 cloves garlic, finely chopped add two cans of tomato sauce to one can of tomato puree, Juice of one fresh lemon, 1 Tbs of sugar and 1 cap of white vinegar. cook for about 1/2 hour. Preheat oven to 350. In a large baking pan ladle some sauce on bottom. Tightly pack your cabbage rolls into pan, you'll get twelve rolls into a large pan. Cover them with a bit more sauce. Cover with foil and bake 1 and 1/2 hours. It is a lot of work but worth it. If you are like me you'll love to be in the kitchen on a cold day cookin' away! Enjoy. Tip- If I have leftover meat and cabbage, I cook it in a large pot (the one the sauce is already in) making meatballs from meat mixture- I drop meatballs in raw to sauce

This recipe is great if you use tomato soup mixed w/water. I triple the recipe and freeze some for a quick thaw at dinner time.

GREAT RECIPE JUST LIKE GRANDMA GOLUB'S. INSTEAD OF BOILING CABBAGE IT IS MUCH EASIER IF YOU PLACE THE CABBAGE HEAD IN THE FREEZER LET IT FREEZE THEN TAKE OUT AND LET THAW. THE LEAVES PULL OFF WITH EASE THEN STUFF.

My husband loved this recipe. I made it just as it was written except I added and extra can of tomato juice. Also, I baked it instead of on the stovetop. Absolutely delicious!

This stuffed cabbabe recipe was very good. I doubled the recipe and added 1 diced onion and 2 cloves minced garlic. I cooked them with tomato sauce instead of tomato juice, and I also used a 1/2 cup of vinegar. My family really liked them.

This was much easier than I thought it would be. I sauteed garlic & onion before adding the beef to cook. Also, recipe says to boil cabbage for 15 minutes. That is not nearly enough to get more than 6 leaves off of the outside. The inside was still quite uncooked. Next time I'll cook for 30 minutes. Also, I used half white sugar and half brown sugar. It was very very good and I will definitely make this again!

I tried this recipe this evening---it was the first time I ever made sufed cabbage. I used the suggestions of substituting spaghetti sauce, fresh garlic, dash fo sea salt and added some chopped onion. My husband's family is from Hungary and he sears he has never tasted anything better...thansk so much for the recipe. It was fabulous!!!!

This is the same recipe I have been using for 30 years, wouldn't change a thing. Everyone has different tastes and that's what makes the world interesting.

With a few twists (used fresh garlic, added 1 tsp sea salt to meat mixture, used spaghetti sauce instead of tomato juice, and baked at 350 for 1 1/2 hours)this turned out scrumptious. This is a fun recipe to experiment with--you are pretty much guaranteed a good result. The perfect comfort food for the fall and winter. Great as leftovers!

I REALLY LIKED THIS, BUT I LIKE TO COOK MY FOR ABOUT 3-4 HOURS ON MED. TO LOW HEAT THE CABBAGE IS EASY TO CUT AND EAT, OVER ALL IT TASTE GREAT THANKS

This was a great recipe, the whole family loved it. I did add some tomato sauce to thicken the sauce up.

I added salt and pepper to the meat mixture and used a can of 48oz tomato juice. I used less water to cover the rolls. It tasted just like Dad used to make. Yum!

tomato juice made this recipe too watery.I drained the juice and replaced with tomato soup -much better.Suggest starting with tomato soup. All else very good.

Wonderful and hearty. We added a little minced onion to the meat mixture. I also layered some sliced onion and sauerkraut with the rolls in the pot. I added brown sugar and a pinch of cloves to the tomato juice.

This recipe was sooooooo good. It was easy to make, but make sure you have plenty if not extra leaves to wrap the meat in. I like the to add sourkraut as other suggested. Big hit with the "in-laws" and great leftovers the next day.

Easy recipe a little bland. I squeezed some fresh lemon over the portions as I served them. MAGNIFIC!