A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the ethnic cuisines of Europe and Asia, and has also found popularity in areas of North America settled by Eastern Europeans. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe. In Asia, seafoods, tofu and shiitake mushroom may also be used and Chinese cabbage are often used as a wrapping. Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. Always in Sweden and sometimes in Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sauces or plain sour cream are typical. In Lebanon it is a popular plate, where the cabbage is stuffed with rice and minced meat and only rolled to the size of cigar. It is usually served with a side of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint.
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