Stuffed Cabbage

Page 155

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Reviews

This recipe was good, but involved a strange combination of the ingredients. I boiled the cabbage to softened the leaves, as instructed by the recipe. However, a number of other recipes for stuffed cabbage that I looked at recommended steaming the cabbage. If I ever make this again, I will steam the cabbage because I felt that boiling it over cooked it a bit. I used one full batch of the cashew ginger sauce on top, and it was very rich. Next time I would cut the sauce in half.

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