Just to refresh your memories, this is my third riff on cabbage rolls that I have done for the blog. This is one of those basic family comfort foods that you really have to try hard to mess up. That’s why I think it works well so many different ways. I have a feeling, though, that if my Dziadzia (jah-jah – grandpa in Polish) was still alive, he might not be as easily convinced. He liked what he liked and was rarely about to try new things, let alone cooking methods. He liked his Pepsi in cans and warm. He liked his butter cold and his rye bread room temp. He loved his extra crispy KFC chicken. He liked to take his time and cook meals that would take all day long and fill the house with smells that still to this day bring back the best memories. Naturally, when I started this site, I knew his recipes would end up on here. I had to start with my Dziadzia’s recipe for traditional cabbage rolls. Ya know, the one where you par-boil the cabbage leaves, roll up the meat and rice mixture, and then bake them in tomato sauce. It was …

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