Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.

You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.

And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰

~ Vixon's recipe for Cabbage Rolls ~

Ingredients:

Sauce

1 tablespoon olive oil
1/2 medium onion finely chopped
2 cloves garlic minced
1 can 15 ounce tomato sauce
1 can 14.5 ounce petite diced tomatoes
1 tablespoon cider vinegar
1 1/2 tablespoons brown sugar
salt and pepper to taste

Cabbage Rolls

1 large head green cabbage
1/2 pound ground pork sausage
1/2 pound ground beef
1/2 medium onion finely chopped
2 cloves garlic minced
1 egg
3/4 cup long-grain parboiled white rice or Minute Rice
1 tablespoon dried parsley
1/2 teaspoon paprika

Instructions:

Bring a large stock pot of water to boil. Add the whole head of cabbage and boil for 5 minutes. Remove to a colander to drain and cool. Once cooled, cut 1/2 inch off the stem end of the cabbage. Carefully remove 12 leaves and cut the tough rib out of the stem end in the shape of a V.

In a large skillet, heat olive oil over medium heat. Add the onion and cook for 2-3 minutes, stirring several times. Reduce heat to low and add garlic. Cook for 1 minute, stirring constantly. Add the tomato sauce, diced tomatoes, cider vinegar, and brown sugar. Season with salt and pepper to taste. Simmer for 10 minutes.

Spoon a thin layer of the tomato sauce into a 9 x 13-inch casserole dish. In a large bowl, mix the ground pork sausage, ground beef, onion, garlic, egg, rice, parsley, and paprika. Place about 1/3 cup of the meat mixture in the center of the cabbage roll. Bring in the sides and roll tight. Place the rolls on the tomato sauce in a single layer in the casserole dish. Repeat until all the cabbage rolls are made and in the casserole dish. Top with remaining tomato sauce.

Cover with aluminum foil. Bake in a preheated 350-degree oven for 80-90 minutes

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