A recent Google search for "stuffed cabbage rolls" yielded some 17.8 million results, from Chinese fei cui bao rou stuffed with pork and mushrooms, to Lebanese malfouf with spiced beef and pork-filled Polish golabki with a dollop of sour cream on the side. The fillings spanned lentils, lamb and bison; some were bound with egg and flavored with cooked onions and garlic; others incorporated uncooked rice, while others still called for par-boiling the rice.
Almost every recipe I perused featured a lively and deep comments section, in which readers shared small epiphanies ("I line the pan with cabbage leaves"), ingredient swaps and additions ("parmesan!") or simply delighted aloud in finding a recipe close to what they'd grown up eating.
