Does anyone belong to the Cook's Country site? I'd really like their recipe

Here are two sources with Cook's Illustrated's Cabbage Rolls - the recipe sounds

the same as the one from Cook's Country, according to the description on the Cook's Country site:

Stuffed Cabbage Rolls
From Cook's Country | October/November 2008
Why this recipe works:

For our Stuffed Cabbage Rolls, canned tomato sauce had a smooth texture tasters liked and was thin enough to properly coat the rolls without becoming pasty. Sautéed onions and garlic provided a savory foundation, and ground ginger, cinnamon, and nutmeg added the requisite warm spice flavor to the sauce. Tasters preferred brown sugar to white for its more complex flavor, and red wine vinegar to white for its bite.

We supplemented the beef filling with bratwurst, a mild German sausage, to boost the meaty flavor. A panade (paste) of milk and bread helped keep the filling soft and moist.

http://www.cookscountry.com/recipes/4471-stuffed-cabbage-rolls

 
Cheez, if you want to be inspired, search for Richards menu that included a rec: from my MIL for

Hungarian Stuffed Cabbage. Richard went all out! My relatives in Hungary were even impressed. Have fun w/ your Cabbage rolls!

 
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