This is a good, reliable reference recipe, one you can put your own spin on and still feel confident about its basic structure. That said, I added fresh garlic and parsley, and cooked the rice in beef broth. I used a multi-purpose steak type seasoning in lieu of just salt and pepper. As for the sauce, I skipped the sugar and lemon juice and used my own tomato sauce put up from my garden, about three cups worth – plenty to spoon over the cabbage rolls as well as for the garlic horseradish mashed potatoes I served them with. Rather than the slow cooker, I baked them in the oven, about an hour and 15 minutes, covered, at 350 degrees. I had extra meat mixture which I just rolled into Porcupine Meatballs and baked alongside the cabbage rolls. This was nothing fancy, just plain good old–fashioned comfort food, but do add some seasoning.
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This is a good, reliable reference recipe, one you can put your own spin on and still feel...