Growing up in a Hungarian household, cabbage rolls were a frequent dish on our dinner table. I have distinct memories of the Hungarian tastes and warm feelings of family spending time together over a good meal. I will never forget my grandmother and great aunts making this classic dish and as much as I loved it so many years ago, I’d never consider eating it now for the simple reason that it is not vegan. Not even close.
For years, I’ve avoided making cabbage rolls, as I thought they were a lot of work. The rolling of cabbage leaves was a daunting task for me and I could never bring myself to attempt it…. until this week. I had no plans of making cabbage rolls at all, but while I was perusing the produce isles at the grocery store, there was something about the cabbage that screamed “use me!”. Can’t say that’s happened before, but suddenly I had an urge to make cabbage rolls. I had no idea how and no time to make them, but I felt compelled. And so I went… picked up a large cabbage and went home to experiment. Thankfully, the once daunting task to me, wasn’t actually daunting at all. I am pleased to say that making stuffed cabbage rolls is actually MUCH easier than I expected.