Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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I've never had an affinity for stuffed cabbage. It's not that I have a problem with it, really; it just never drew me in. That is, until I encountered Smitten Kitchen's version, which is simply amazing. And it's something I go back to time and time again.
I've tweaked the recipe a bit, adding roasted red peppers, garlic and pimentón, which lends a smoky edge and lending a depth of flavor I prefer the spicy version (picante), but use sweet (dulce) if you prefer. It's available in well-stocked grocery stores and from purveyors like Penzys Spices.
And while the original recipe cooks on the stovetop, I prefer the oven, where the cabbage packets go to work flavoring the sauce.
Note: These rolls can be assembled ahead. Just place them in the refrigerator and pull them out 30 minutes before you're ready to cook them. They also freeze beautifully.