Meat and Cabbage (Old German Recipe)

From: *sweetomato*

On Feb 12, 2007

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!

From: lesleyb

On Apr 14, 2003

From: Mark Kovach

On Mar 8, 2003

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.

From: Chef #348230

On Sep 6, 2006

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)