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The Kitchn: Stuffed cabbage recipe is weeknight-friendly

By Christine Gallary on

1 large head Savoy cabbage (about 2 1/4 pounds), including outer leaves

1 tablespoon olive oil

1 medium yellow onion, diced

1 (28-ounce) can crushed tomatoes and their juices

2 tablespoons apple cider vinegar

1/4 cup raisins (optional)

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3 tablespoons packed light brown sugar

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For the filling:


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