Fry up a little ground pork with onions and sun-dried tomatoes. Add cumin, paprika, a tablespoon of red miso, rice wine vinegar, and whatever other spices you like.
Wrap the result in cabbage leaves and hold them together with toothpicks (note: use non-colored ones). Steam them about ten minutes in a Chinese steamer and enjoy!
Oh...why "Connecticut" cabbage rolls? Well, I could say because they used local ingredients. But really, I've noticed that many people simply add the name of their state (I'm looking at you, Texas) to the beginning of a recipe. So, I'm adopting that method. Connecticut everything.
