Food tucked inside individual portion-sized packages—it’s a formula that has served many favorite dishes of mine. From dumplings to tamales, these dishes are often clever ways to stretch or use up scraps and leftovers. Because yesterday’s stale starches and bits of proteins are much more charming dressed up in a wrapper. This dish is a cross between the minced mushroom and meat-laden Chinese sticky rice that I grew up with and stuffed cabbage, a homestyle European dish that I would … Read More
This dish is simply addictive. To make. Since giving it a vegetarian spin with mushrooms and breadcrumbs a few years ago, I’ve put all sorts of things in stuffed cabbage: spicy chorizo, roast chicken, rice and beans, and mixtures that might form a veggie patty if fried. I can see why rolling things up in large leaves has struck people from all parts of the globe as ideal: it’s a great treatment for any leftover food.