"Paul M. Cook" > wrote in message
...
>
> "lainie" > wrote in message
> ...
>> Wow, it's been years since I've made cabbage rolls. Probably because
>> I remember them being such a pain. These days, I guess I have more
>> patience. And although time consuming, it was easy to boil and roll
>> the leaves. A relatively simple recipe; beef, pork, eggs, san marzano
>> tomatoes (from my garden, no less), onions, garlic and tomato sauce,
>> baked in the oven. Yeah! But I have many leaves left over and hate
>> to throw them out. OTOH, I'm not a huge fan of cabbage. I'm making
>> them for my kids. I'd make soup, but the last time I made cabbage
>> soup, I was on that horrible diet. YUK..........
>
> I make a sauce from 2 cans of tomato sauce, 1/2 cup brown sugar and 1/3
> cup cider vinegar. Cook it for a few minutes first. It really goes
> incredibly well with the cabbage rolls.
>
> Paul

Nope - any tomato sauce will do as long as you serve the cabbage rolls with
Sour Cream :-)

Hmmm Sprouts has green bell peppers for 49 cents each - stuffed peppers.....

Dimitri