Being away at college every year for St. Patty’s Day really gets me missing my dad’s corned beef and cabbage. Rather than trying to recreate this expensive and time-consuming Irish dish, I created a budget-friendly “Irish-Hungarian fusion”, which embraces both my dad’s Irish heritage and also my mom’s Eastern European roots. To do this, I deconstructed corned beef and cabbage and reassembled it into something similar to my mom and grandma’s Hungarian specialty: stuffed cabbage rolls. Read the story behind this recipe for Stuffed Cabbage Rolls with Mustard Sauce and Carrots on Small Kitchen College. As my little green-clad buddies might say, “They’re magically delicious!”
