Stuffed Cabbage Rolls are often considered the most comforting of dishes, so much so that every Eastern European country wants to stake claim on owning the original recipe. While there is no definitive origin story, the prevailing story is this: members of the Russian aristocracy, visiting France in the mid-1700s, became enamored with their dishes of stuffed and roasted pigeons. Upon returning home, they ordered the dish to be recreated, and the closest they could come were the stuffed cabbage rolls we know and love today. This is evidenced by the similarity between the Russian words for stuffed cabbage rolls (Golubtsy) and pigeons (Goluby).

In recent years, a new phenomenon has sprouted up: Lazy Stuffed Cabbage Rolls. Regular cabbage rolls require you to par-boil the cabbage leaves and roll each wrap before roasting or simmering everything; the whole process can take hours. Instead, home chefs have been simply chopping up the cabbage and adding it to the filling, cooking everything at once in about 1/4 of the time. This is the variation we’re going to tackle today.

Be sure to check out the video after the recipe; now that we’ve relocated to a house with a larger kitchen, I filmed a short cooking demonstration of the dish. I’m still working out some production kinks, but if you like the video I’ll keep cracking at it!

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