4 Reviews

This is a great recipe. Very close to the one my family uses. Just a suggestion: you can Freeze the head of cabbage and let it thaw on counter. Then just peel off each leaf and use it. Instead of boiling it. Also, you can use barley to make it heartier. One last note, we make it in a big stock pot and just boil it on the stove. When we were younger, my mom would clean out all the ketchup packages in the fridge and put it in the pot with the soup. When you roll up the cabbage, just poke in the sides. They will stay. SLColman your recipe is great!!

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Skutz January 01, 2008

This is the best! I always bake them at 350 for 2 hours....

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suecar March 05, 2014

The first line of the recipe cracked me up. Have you heard about Alaskan giant cabbages? I'm going to need a bigger casserole dish! I had never made it before, but it was requested by a friend that grew up eating it. The recipe was easy to follow and my friend loved it. (I used a normal-large cabbage:)

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AlaskaJolene November 12, 2013

I LOVE this recipe! The first time I cooked it was a few years ago when I had a girl from Poland come to visit, she couldn't beleive how good it was and said she remembered being home in Poland eating this! She kept asking for more until there were no more! Thank you!

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bmwgav07 December 23, 2008
Polish Stuffed Cabbage