The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 5, 2009
This recipe is a keeper. Although next time I will increase cooking time a little. The cabbage still seemed a little "tough"
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Cooking Level: Intermediate

Living In: Northern Cambria, Pennsylvania, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 3, 2009
needs more seasoning
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
Reviewed: Nov. 2, 2009
This was the first time I have made stuffed cabbage, and this recipe was good, but not great. It was good because it was pretty easy to follow. What would have made it MUCH better would be for it to call for seasoning the beef/rice mixture before putting it into the cabbage leaves. When I was finished, the stuffed cabbage was extremely under-seasoned, so I had to add a ton of salt and pepper to each cabbage package. Had I added that in with the beef, I don't think it would have turned out so bland. I also added a little hot sauce the the finished product, which spiced it up just enough. This recipe is really lacking in flavor and could benefit from some seasoning! The tomato didn't really come out in the finished product...maybe tomato paste would help? Also, I think it could have used more vinegar. I think that next time I will find another recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 30, 2009
These were great - my whole family enjoyed them - just like grandma used to make!
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Cooking Level: Intermediate

Home Town: Audubon, Pennsylvania, USA
Living In: Exton, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 13, 2009
Good recipe,I added chopped fresh dill to the stuffing for more flavor. It tasted alot like my moms (Gulumpkies?) did. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 4, 2009
Menio67 is absolutely correct. If you have to make changes, the one thing you don't want to touch is the tomato juice. It becomes something completely different if you use sauce, paste, etc. Personally I use onions but this recipe is easily close enough. Do yourself a big favor and stick to the recipe for this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Oct. 2, 2009
After not having a lot of luck my one other time making stuffed cabbage (I don't remember why but I think it had something to do with not getting the leaves pliable enough) I am please to report that this recipe worked very well. I used a tablespoon of fresh garlic instead of the powder, and I used a 26 oz jar of spaghetti sauce instead of the tomato juice, vinegar, and sugar because I didn't have tomato juice. What clinched it for me is that by coring and boiling the entire head of cabbage, I was able to get the leaves off in one piece, and then I left them in the water until pliable enough to roll easily. Next time, I will try the tomato juice - my husband and I both noted that the spaghetti sauce was not like we remembered our Mom's Glopskies (my family) or Glumpskies (his family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Aug. 25, 2009
Very tasty recipe. But please add some saesoning to it or else you will have a bland meal. I added chopped onions, salt and peper to the meatpart. And salt and pepper, and 1 garlic to the sauce. My husband loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jun. 8, 2009
Overall,stuffed cabbage is a great polish dish.However I use ground pork instead of beef,there is a better taste.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
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Reviewed: Jun. 6, 2009
I made it with deer meat and it was great!
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Cooking Level: Intermediate

Home Town: Fruitland Park, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: May 10, 2009
great recipe! instead of tomato juice i used sweet and sour sauce. it was great. but you have to bake it instead.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.17 star rating.
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Reviewed: May 6, 2009
I had to give this three stars, it would have been five but I had to make a number of additions to the recipe. I used 1 pound ground beef and 1 pound ground pork, 2 eggs, parsley, salt and pepper. I baked it the oven for 2 & 1/2 hours. This is always best served with mashed potatoes.
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA
The reviewer gave this recipe 2 stars. This recipe averages a 4.17 star rating.
Reviewed: Apr. 15, 2009
I haven't had a good, not-tomatoey stuffed cabbage in a long time and hoped this would be it...but sadly it wasn't. Since this was my first time making the recipe I followed the directions completely and was very disappointed in how bland...almost tasteless...it was. I should have paid more attention to the people who gave it 4 or 5 stars - they all seem to have tinkered with the recipe so they were rating their own version, not the one posted here. Even my DH, who loves just about everything, barely ate any. I will not be making this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 29, 2009
Just made it and my part Polish husband really liked it! My twist was adding cooked brown rice instead of white and adding some caraway seeds (supposed to compliment cabbage and help w/ digestion per German friend). Topped w/ sour cream before serving. Next time, I'll try it by baking or cooking in a crock pot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 26, 2009
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Mar. 19, 2009
one of the best meals i have ever perpared
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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 27, 2009
This was good. I did add some brown sugar, lemon juice, worstershire, garlice powder, onion powder and vinegar to the sauce. I used crushed tomato sauce. Cooked it on stovetop for 1/2 hr first. I layered the pan on the botton with extra leaves and also covered the rolls with extra cabbage. Covered the pan while cooking with foil. Baked at 350 for about 1 1/2 hrs. Be sure to add water to the pan to cover rolls. This adds more sauce and keeps the rolls moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Feb. 22, 2009
I lost my moms recipe and hadn't made these in years. This recipe was great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 7, 2009
Sooo delicious! Thank you. My husband raved about it and I ate @ 6 of them over the course of 2 hours. I kept snacking on them. I didn't try the freezer method, but I may do that next time because after boiling the head the leaves do get like wet tissue paper and hard to peel.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.17 star rating.
Reviewed: Jan. 4, 2009
My first time making (and eating) cabbage rolls. The recipe was very simple to make, and it made my house smell yummy. But the "stuffing" was a little bland, even after I added salt and pepper. Maybe our family just isn't a "stuffed cabbage" family. I just couldn't let all that juice go to waste, so I strained out the stuffed cabbage, threw in some chopped carrots, potatoes, and the leftover rice along with some salt and oregano. After we were done eating the stuffed cabbages we threw whatever was left-over into the soup! Nothing to waste, and a nutritious leftover/soup! Oh, I didn't have tomato juice, so I substituted spaghetti sauce. Worked fine.
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Cooking Level: Beginning

Living In: Milford, Virginia, USA

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