A loRA made by freckledvixon on CivitAI: https://civitai.com/models/1365629/angler-fish-mermaid?modelVersionId=1542848
" For LoRA Usage Please Read Details ------->Please avoid using too many LoRA's as that can mess up your image!DO NOT REUPLOAD~ Vixon's recipe for Cabbage Rolls ~Ingredients:Sauce1 tablespoon olive oil1/2 medium onion finely chopped2 cloves garlic minced1 can 15 ounce tomato sauce1 can 14.5 ounce petite diced tomatoes1 tablespoon cider vinegar1 1/2 tablespoons brown sugarsalt and pepper to tasteCabbage Rolls1 large head green cabbage1/2 pound ground pork sausage1/2 pound ground beef1/2 medium onion finely chopped2 cloves garlic minced1 egg3/4 cup long-grain parboiled white rice or Minute Rice1 tablespoon dried parsley1/2 teaspoon paprikaInstructions: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"
