I love savoy cabbage and find it much easier to handle than regular cabbage. I bring a little water to a boil, add the head of cabbage, simmer it for about 10 to 12 minutes, and take leaves off as they get limp. Savoy cabbage is easy to roll and keeps its shape much better. I beat an egg with about 1/3 cup of milk, added Italian breadcrumbs and some Ritz cracker crumbs, finely diced onion, garlic powder, dried thyme, salt, pepper, a few drops of hot sauce. I cut up some of the cabbage leaves, put them in the bottom of a baking dish, cabbage rolls on top, and then add a 24-oz jar of tomato sauce. Bake in 350 oven for at least 1-1/2 hours. Sooo good. I always look to allrecipes.com for recipe ideas but usually change them slightly.
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I love savoy cabbage and find it much easier to handle than regular cabbage. I bring a little...