With so many different ways to fill cabbage, you may never run out of options. These cabbage roll recipes run the gamut from Southwestern black bean stuffed to traditional Polish or Hungarian rolls and even a cabbage roll casserole.
As cabbage cooks, it softens and mellows, making for a perfect "wrap" for a beef and rice bundle.
Raisins and brown sugar sweeten bottled marinara sauce while a splash of lemon juice adds tartness that complements these bean-and-rice-filled cabbage rolls, cooked slowly in a crockery cooker.
Wild rice, turkey, cranberries, and a can of mushroom soup join our Midwestern translation of this treasured old-world classic.
Every March, when St. Patrick's Day rolls around, people all across the United States start digging out recipes for how to make corned beef. Corned beef is a beef brisket cured in large grains of salt (called "corns," hence the name). While its association with the Irish holiday is cemented in American culture, corned beef and cabbage is not actually the national dish of Ireland. In fact, the average Irish diet didn't even include beef until the 1900s. Corned beef was a delicacy beyond the reach of most common folk, largely because salt was so expensive and also because in those days the Irish kept cattle primarily for dairy.