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Cabbage Rolls II

Reviewed: Mar. 11, 2012
These came out so yummy, but I did follow the other reviewers advice and tweaked the recipe. Doubled the sauce, added extra garlic and onion. I also put paprika, parsley and cumin in the meat mixture. I did not pre-cook the rice (but did pre-boil the cabbage). Another thing I decided to do was add cubed red potatoes to the bottom of my slow cooker, before adding the cabbage rolls. I pull a little sauce over the potatoes and then start to fill the slow cooker with the rolls. Topped it off with the remaining sauce. I used Classico Tomato Basil sauce with the Worcestershire sauce and Lemon Juice mixed in. I omitted the brown sugar from the recipe. I have a newer 7 quart Crockpot and cooked on High for 4 hours and Low for 2 hours. Served it with Egg Noodles. SO DELICIOUS! Definitely making these again!
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