"Dimitri" > wrote in message
...
> "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.....

Agreed on the sour cream but I never liked cabbage rolls that much until I
tried that sauce recipe. I find the tomato juice to be very flat and
boring. It doesn't add much to the dish IMO. I've made rolls with golden
raisins in the mixture and found that to be a really nice combination.

Paul