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Cabbage Rolls II
January 19, 2003

This recipe is really just okay, but could be tweaked to make it better. The sauce recipe needs to be quadrupled, because even a double batch leaves the rolls pretty dry. I would also add a little tomato sauce to the ground beef mixture, and a little garlic and maybe a little mustard powder. Also, you should know that the easiest way to prepare your cabbage is to core the head, and steam the entire thing. If you try to peel the unsteamed leaves, you are going to tear them.

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