Editing Cabbage roll (section)

{{short description|Dish of cabbage leaves with a filling}}
{{Unreliable sources|date=January 2021}}
[[File:02022 Hungarian stuffed cabbage rolls in pickled cabbage leaves with veal and deer meat.jpg|thumb|Cabbage rolls in the Hungarian style]]

A '''cabbage roll''' is a dish consisting of cooked [[cabbage]] leaves wrapped around a variety of [[stuffing|fillings]]. It is common to the cuisines of [[Central Europe|Central]], [[Eastern Europe|Eastern]] and [[Southeastern Europe]] and much of [[Western Asia]], [[Northern China]], as well as parts of [[North Africa]].
[[Meat]] fillings are traditional in Europe, and include [[beef]], [[lamb (food)|lamb]], or [[pork]] seasoned with [[garlic]], [[onion]], and [[spice]]s. [[Cereal|Grains]] such as [[rice]] and [[barley]], [[edible mushroom|mushrooms]], and [[vegetable]]s are often included as well. Fermented cabbage leaves are used for wrapping, particularly in southeastern Europe. In Asia, seafoods, tofu, and [[shiitake mushroom]]s may also be used. [[Chinese cabbage]] is often used as a wrapping.

Cabbage leaves are stuffed with the filling which are then [[baking|baked]], [[simmering|simmered]], or [[steaming|steamed]] in a covered pot and generally eaten warm, often accompanied with a [[sauce]]. The sauce varies widely by cuisine. In Sweden and Finland, stuffed cabbage is served with [[lingonberry jam]], which is both sweet and tart. In Central and Eastern Europe, [[tomato]]-based sauces and sour cream are typical. In Lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar. It is usually served with a side dish of [[yogurt]] and a type of lemon and olive oil [[vinaigrette]] seasoned with garlic and dried mint.

The cabbage roll is a staple in the Romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. Traditionally made with pork, beef, bacon, rice, spices and aromatics, the cabbage rolls are broiled in a tomato sauce and served with [[polenta]], sour cream and spicy pickled peppers.

Cooking textbook author Nancy Krcek stated that the origins are unclear and that it is possible multiple groups of people invented it at the same time.<ref>{{cite web|author=Allen, Nancy Krcek|url=https://www.pearsoned.com/stuffed-cabbage-recipes-history-food/|title=Stuffed cabbage: From humble beginnings to staple comfort food|publisher=[[Pearson Education]]|date=2016-12-27|quote=Many cultures claim to have [...] her boiled cabbage leaves.|access-date=2020-05-16|archive-date=2020-08-01|archive-url=https://web.archive.org/web/20200801034418/https://www.pearsoned.com/stuffed-cabbage-recipes-history-food/|url-status=dead}}</ref> Another cooking book author Malgorzata Caprari stated it is believed that credit is owed to the poorer inhabitants of Central and Eastern European countries. Due to the widespread cultivation of cabbage in these regions, it is likely that the cultures who inhabited them were the original inventors of this dish.<ref>{{Cite book |last=Caprari |first=Malgorzata |url=https://www.polana.com/collections/bookstore/products/book-domowa-kuchnia-polska-malgorzata-caprari |title=Domowa kuchnia polska |date=2021-06-02 |publisher=Wydawnictwo RM |publication-date=2021-06-02 |access-date=2024-03-15 |archive-date=2024-03-15 |archive-url=https://web.archive.org/web/20240315083628/https://www.polana.com/collections/bookstore/products/book-domowa-kuchnia-polska-malgorzata-caprari |url-status=dead }}</ref> 

Cabbage rolls have found their way into popular culture, becoming one of the most recognizable dishes in Central and Eastern European cuisine. They often appear in literature and films as a symbol of homey comfort and tradition.

A version called [[holishkes]] is traditionally eaten by Jews on [[Simchat Torah]].<ref name="Lavine">{{cite news|author=Eileen M. Lavine|url=http://momentmag.com/moment/issues/2011/10/talkofthetable.html|title=Stuffed Cabbage: A Comfort Food for All Ages|work=Moment Magazine|date=September–October 2011|access-date=October 3, 2011|url-status=dead|archive-url=https://web.archive.org/web/20111011080758/http://momentmag.com/moment/issues/2011/10/talkofthetable.html|archive-date=October 11, 2011}}</ref> Recipes vary depending on region; northern Poles prefer a savory sauce, while Galicia, Hungary and Ukraine favor sweet-and-sour, for example.<ref name="Lavine" />

In Asia, cabbage rolls have been adapted into various regional cuisines. In China, they are sometimes prepared with a filling of minced pork, shrimp, and vegetables, seasoned with soy sauce, ginger, and sesame oil, then steamed or simmered in a light broth. A similar dish exists in Japan, known as "ロールキャベツ" (rōru kyabetsu), often stuffed with ground meat and simmered in a tomato-based or dashi broth, reflecting the country’s culinary influences.