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1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
2 cups tomato sauce
1 cup crushed tomatoes
1 tablespoon sugar
1 tablespoon lemon juice (or vinegar)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Instructions
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Step 1: Prepare the Cabbage
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare Cabbage:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head, and gently place the entire head into the boiling water. Boil for about 5-7 minutes, or until the outer leaves are pliable. You may need to remove the cabbage in layers as you go, making sure each leaf is softened.
Cool and Separate:
Remove the cabbage from the pot and let it cool. Carefully peel off the softened leaves, keeping them intact as much as possible.
Step 2: Make the Filling
Cook Rice:
If you haven’t already cooked the rice, do so according to package instructions and let it cool.
Prepare Filling:
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