A pretty head of cabbage from the Red Stick Farmers Market made me think of cabbage rolls.

They’re easy to make and can be either baked or cooked on the stove top. Small rolls of beef and rice are tucked inside a rolled-up cabbage leaf. A thin tomato sauce is poured over the rolls before cooking. I’ve always used raw rice to make the meat rolls but many recipes call for cooked rice.

I’ve included another variation of this dish — “Unstuffed” Cabbage that does not involve rolling the meat into little bundles. The ingredients are about the same but without the fuss of wilting the cabbage and rolling individually. In essence, it’s a cabbage and ground meat casserole.

To make the cabbage rolls, I cored the cabbage, removed 10 of the larger leaves and then blanched them. I still had some cabbage left over for slaw later in the week.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.