I love stuffed cabbage with tomato sauce and sauerkraut. It’s a Hungarian take on this dish, and its lovely flavor has stayed with me since eating it as a child at a favorite family restaurant. Recently I decided to make it at home, this time using fermented cabbage, specifically kimchee. And since my cupboards lacked Hungarian paprika, I opted for Spanish pimenton instead. Ole! With the marriage achievied of inter-mingling  diverse scattering of cultural pantries and flavors, I had no sour cream, so why not invite some Greek yogurt!