Classifier Instance:

Anchor text: Cabbage roll
Target Entity: Cabbage_roll
Preceding Context: , smell doubles when prolonging cooking from five to seven minutes; for best results cabbage should be sliced thinly and cooked for four minutes.
Succeeding Context: s, a type of dolma, are an East European and Middle Eastern delicacy. The leaves are softened by parboiling or by placing the whole head of cabbage in the freezer, and then the leaves are stuffed with a mixture of chopped meat and/or rice. Stuffed cabbage is called holishkes in Yiddish, holubky (Slovak and Czech), holubtsi (Ukrainian), gołąbki [ɡɔˈwɔmpki] (Polish), golubtsy (Russian), balandėliai (Lithuanian), tīteņi (Latvian), kohlrouladen (German) or töltött káposzta (Hungarian). It literally translates as "little pigeons" in Polish, Slovak and Lithuanian.
Paragraph Title: Cooked
Source Page: Cabbage

Ground Truth Types:

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