I steamed the cabbage to keep the leaves from getting soggy, to keep them intact, and to preserve nutrients. Best method ever. I double/triple the sauce as suggested. I also use less rice and will try 1/2 sausage with the meat next tim.
Date Posted: Jan. 2, 2010
Cooking Level: Intermediate
Cooks I Like
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Read our allrecipes.com blog