NYT cooking

These are so fun to make, and they came out great! The only thing I would do differently next time is add a tangy component, such as a black-vinegar-based sauce, or maybe just mix a little bit of vinegar in with the broth at the end. I bet these would be good with other meat and seasoning variations. I'd be interested in trying chicken cabbage rolls in the future.

Also, at first I thought that the 1/3 cup of rice was weird, but when the rolls were done, I understood; just like how bread crumbs are used to make meatballs less dense, the rice has the same effect here.