These cabbage rolls were so fantastic! What made them best for me, after years of searching off & on for a great cabbage roll recipe, was that 1) the instruction to boil the leaves to make them easier to roll = excellent! and 2) the sauce. I tripled the sauce. Absolutely love the sauce. It was right on with the sweet and sour flavor. If you triple the sauce, you'll have enough for the cabbage rolls and noodles or rice on the side. It looks like a lot, but it gets eaten! The only thing I did different, was to bake the rolls at 350 for an hour, like other reviewers mentioned, and I added some garlic powder to the meat mix. Didn't hardly change this at all - IT DOESN'T NEED IT. Gorgeous, flavorful, heirloom recipe... omg, all I can say. Keeping this for a lifetime.
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These cabbage rolls were so fantastic! What made them best for me, after years of searching...