Stuffed cabbage rolls are great by themselves. Aromatics, meat, and rice wrapped in a cabbage leaf? There’s no way to go wrong there. But we decided to put a little bit more oomph to our version, by taking a page from enchiladas. (Come on, enchiladas are basically burritos baked in sauce; and these are kind of like burritos, so…)
This recipe swaps out ground meat for something more accessible—corned beef. It brings a lot of flavor, without extra work. And it melds well with all the other components. (That said, if you’d rather keep the rolls traditional, you can always use ground beef here.) The result is a gooey, melt-y, crunchy mess that we have no problem eating again and again.