Question: We love stuffed cabbage rolls, but is there an easy way to remove the leaves without ripping them? -Suzanne Lunn, Ada, Mich.

Answer: Cabbage leaves can be tricky to dislodge; the easiest way to do it is to firmly rap the whole head of cabbage root-side-down on your cutting board a few times, then turn it root-side-up, cut out a cone- shaped piece around the core, soak in ice water, then remove the leaves from the bottom.

Q: Is there a secret to choosing the right side item to complement a main course? - Jay Roberts, Marietta, Ga.

A: While there's no real secret to it, there are a few guidelines that might help. First, there's no wrong side dish for any given food; some are just better fits than others.

A good side dish brings variety to the table, whether in terms of texture (like mushy or chewy), color (white, orange, green, red) or kind of food (protein, starch, vegetable).

Then, think about flavors. You don't want your sides to fight with the main dish; you want them to set the main dish up. For example, when you have a rich, meaty steak, it's nice to set it off with fluffy mashed potatoes and roasted asparagus or crunchy french fries and sautéed spinach. If you've got a spicy vegetable curry, set it off with mellow white rice.

Finally, it's best to keep your meal within the same general family of flavors, whether Italian, Thai, Mexican, French or American.

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