There is something very enticing in the unadulterated simplicity of some dishes. There’s arguably no sophistication, no gimmicks, just a lot of hard work and some fingers crossed hoping that the dish will please your loved ones. As the days go by, this food miraculously gets better, and its minimalist components come together to create a symphony of deep flavors which defies the initial humbleness of the dish. How can something so simple (some might even say unrefined) render so much delightful goodness? 🙂
Such is the case – and the paradox! – of cabbage rolls. It’s a simple dish which comprises a rather small number of ingredients, and it does not have the sophistication I have learned to appreciate in recent years. And yet, once you take a bite out of the succulent ground meat and experience the amazing taste of cabbage-flavored bacon sporting a delicate hint of bay leaves, you learn that even the most basic dishes can conquer your stomach and inspire your mind.
Cabbage rolls are the quintessential Easter dish in our family, yet as I have recently discovered, this is not a dish which belongs to Eastern Europe exclusively. Variations of it can be found in many cultures around the globe, from Italy to Japan and from Sweden to a myriad of Middle Eastern countries.