Purple Cabbage Rolls

Based on a recipe from Bridgette, I made these cabbage rolls. They were a huge success! Mavis devoured them. I would have followed the recipe exactly, but I didn't want to run to the store, so I just used what I had: purple cabbage instead of green, red wine vinegar instead of white wine vinegar, no red wine, fresh tomatoes instead of canned, garlic powder instead of fresh garlic cloves. ¡Wow! This recipe is a keeper, and super good for the Fall what with the rich colors, the heartiness and the warmth of it. Filling the cabbage leaves is a mix of ground pork and ground beef with fresh grated nutmeg and allspice that deepen the richness of the dish and make it interesting, although it does not cross over into the realm of exotic. For those who stay away from adventurous food, this is more than safe and you will LOVE it. At the same time, it somehow still manages to go beyond boring for the rest of us who thrill at the thought of new savory sensations. And now that you're all dying to get your hands on the recipe — hahahahaha —I cannot give it out since it's not mine. I'll look into it though and see what I can do for you.