Lots of people make cabbage rolls for New Year’s Day, but what if you doozied up the common version of ground beef and rice for something a little more nuanced?
Cabbage rolls can be as versatile as you want to make them, and in this case, 225 food writer Maggie Heyn Richardson made a filling of Iverstine Farms ground pork, whole grains, aromatic vegetables, turmeric (an earthy, assertive dry seasoning known for its anti-inflammatory benefits) and other seasonings.
The basic principle is some kind of meat-to-grain combination, and from there, the choice is yours. Another nice thing about this dish is that it’s a great way to use local cabbage.
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Read on for the full recipe, which originally appeared in a December 2016 edition of 225 Dine.