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This tasted great, just like Grandma's stuffed cabbage (and how I loved that). I only had about a third of a cabbage left from making coleslaw so instead of wrapping the meat/rice I rolled it into balls, cut the cabbage into chunks, and put both in the sauce. It worked out just as well and I didn't have to roll up all those leaves (tedious). Otherwise I used the exact ingredients. Thanks for this, I'll be making it often.

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Mark Kovach March 08, 2003

Yum, just like my mom's stuffed cabbage leaves!

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kwlabear February 28, 2003

We really enjoyed this, but I did make some changes from the outset. For health reasons, I used ground turkey. I also added garlic. I decided to bake this at 325 for 3 hours. It was a little dry so maybe next time I will either lower the temp to 300 or reduce the cooking time to 2 hours. I bet this would be nice in the crock pot too! Thanks for a great recipe!

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*sweetomato* February 12, 2007

My family uses same recipe that has been passed down from my great-grandmother, but I substitute water for the tomato soup (would give husband sever heartburn due to the acidity of the tomatoe)

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smc_1173 September 06, 2006
Meat and Cabbage (Old German Recipe)