Stuffed cabbage is a masterpiece of peasant engineering designed to survive the winter. While the technique originated in the Middle East using delicate grape leaves, the migration north required a tougher vessel. In the freezing climates of Eastern Europe and the Balkans, fresh greens were replaced by whole heads of cabbage fermented in brine. This preservation method transforms the tough leaves into translucent, sour wrappers that tenderize the meat and rice filling from the inside out. Explore more: