Cabbage rolls—*sarmale* in Balkan tradition, *golubtsy* in Russia, *stuffed cabbage* in American kitchens—are more than just a dish. They’re a vessel. The filling (rice, meat, or mushrooms) is the heart, but what you serve with them? That’s the soul. A single misstep—like drowning them in a sweet sauce or pairing them with something too light—and […]