Vicki Recipe Reviews (Pg. 1) - (188495141)

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Stuffed Cabbage

Reviewed: Sep. 6, 2013
I have made this recipe a few times and my whole family really enjoys it. My Polish grandmother made stuffed cabbages but I only had a vague memory of the flavor. Recently, I had the opportunity to visit Warsaw and fell in love with the food all over again. This recipe is as close to grandma's as i can remember and much like what I had when I was in Poland. I would have given it a 5 but the sauce in the photo is a little misleading. To clarify for some of the commenters... 1. The sauce will not be thick like the picture unless you reduce it for about 10 min on med-hi after removing the rolls. It is not a necessary step unless you want thick sauce. 2. The meat is rolled a meatball inside a leaf of cabbage. 3. It is not supposed to taste garlicky... So don't over-do it with the garlic. It is not supposed to taste Italian. Polish food is warm and hearty, and the sauce is supposed to be mildly sweet. You should taste the parts equally... Meat /cabbage/tomato. 4. If you like your food salty... Add salt, it's as simple as that.
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