This is my edited review after making changes that I mentioned in my original review -- I used minced garlic when sautéing the beef and onions and it definitely helps with the overall taste. The recipe calls for 1 cup of water but it really needs a minimum of 1 and 1/2 cups to ensure the rice cooks thoroughly and the overall dish doesn't dry out. As mentioned in my first review, I stated it took about 1 hour and 20 minutes to cook and even then the cabbage was still a bit firmer than what I thought it should be. After making it again, I found to have the same problem; I think from now on when making this, instead of putting the cabbage pieces just on the bottom, I'm going to mix it all up and then put it in the oven. I think this will allow the cabbage to cook down better and be more tender than if done how the recipe states. I must add that in my family's opinion, this dish is 10x better the next day when reheated. I guess it gives it enough time to have all the flavors meld together and come out with a stronger overall flavor than it has right from the oven. Simple and comforting...it's definitely a keeper for us!
Was this review helpful?
[
YES
]
10 users found this review helpful
What's this?