Tessellated HeresyGiven where we are (and where I am from, some several times removed) the colder weather brings to table cabbage. We sometimes make soup of the stuff, mounds of cabbage and sweet sausage in a clear broth. This evening we opted instead for stuffed rolls, as we had everything handy.
Then things turned strange.
It has been a while since we broke out the brick-red Korean pepper paste. It was reasonable to put the stuff with rice and cabbage, after all. We put some of that and a fantastic amount of minced garlic into the browning beef (with some soy sauce). We mixed the cooked beef into lightly parboiled rice. Instead of dicing green pepper into the mix, in went three hot peppers we needed to use. We rolled that in blanched cabbage leaves, covered it with tomato sauce (more pepper paste in that) and a dash of rice wine vinegar, and set it to heat to simmer.
I cannot imagine the geography of this dish. The tastes are stretched between the east of Europe and the east of everything, two disparate push-pins in the globe with elastic in between them. The air is not quite cold enough for it, yet. I look forward: they tell me it will get colder.
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