Aphorisms from the Professor: Brillat-Savarin

Monday, June 7, 2010

cabbage rolls

My boyfriend has been talking about making cabbage rolls for a long time (ever since we got our first CSA cabbage in the fall, actually) but somehow we never got around to trying them until tonight. They were wonderful - reminiscent of a meat loaf in flavor, but lighter, fresher, and overall more suited to summer.

Cabbage rolls filled with ground pork sausage, rice, and red & green onion with a chunky tomato sauce.


  1. Mmmm... I love cabbage rolls, but haven't had them in ages. My mom used to make them when I was younger, but based on my memories of her grousing, they seemed to be somewhat of a pain to prepare. I'd like to try to make them one day, but I don't think I'm quite there yet.

  2. Steph: these definitely did not have the structural integrity that we would have liked - there was no picking these puppies up. But they tasted so good anyways that we have vowed to continue working on our technique.