Italian stuffed cabbage (Mondeghini al sugo) from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • FJT on January 30, 2025

    Really enjoyed this. My husband requested less bread next time as he thought the texture was a little off, but otherwise he loved it. I would change up the herbs next time; I'm thinking fennel seed and a little lemon zest instead of rosemary and sage would make this really sing. I had some of Marcella Hazan's tomato sauce in the freezer, so I used this instead of making the tomato sauce in the recipe.

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