More like deconstructed cabbage rolls, but I am so over the deconstructed anything trend. So I’m continuing it but calling it something else, which makes perfect sense.
True life, I just typed “roll bolls.” Because clearly that is a word.
But! Since we just-ish got back from NYC, I’ve had Jewish deli food on the mind. I think the first time I actually had cabbage rolls was maybe 7 or 8 years ago in NYC right after I landed. I probably didn’t know what I was ordering, but they were so good. I love a slightly sweet + tangy tomato sauce, and rice + beef is such a great texture. I wanted this to be slightly simpler and not involve the boiling + rolling of the cabbage, mainly because it seemed easier to just chop a ton of stuff up and stew it for a few minutes. The beef mixture is made with leftover rice so it cooks really fast, and the whole thing tastes ridiculously good and comforting while being easy to throw together and healthy all at the same time.
Plus: dill. (skip it if you hate it, no prob)