Kapsarullid, or stuffed cabbage, is a traditional Estonian dish that uses large, softened cabbage leaves as an edible wrapper for a savory filling made of three types of ground meat, onions, herbs, and spices. These baked cabbage rolls make a tasty side dish or finger food and are served with crushed cranberries for dipping. Serve with boiled potatoes for a full meal.
Prep Time
30 minutes
Cook Time
2 hours 30 minutes
Total Time
3 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 large white cabbage
- 1 Tbsp (15 g) salt
- ½ lb (230 g) ground lean veal
- ½ lb (230 g) ground lean pork
- ½ lb (230 g) ground lean beef
- ½ cup (75 g) onions, diced
- ¾ cup (180 ml) cold water
- 1 cup (150 g) fine dry breadcrumbs
- 2 eggs
- ½ tsp (2.5 ml) freshly ground black pepper
- 2 tsp (10 g) salt
- 3 Tbsp (90 g) butter, thinly sliced
- 1 cup (240 ml) canned, cooked cranberries
Directions
- Cut away the cabbage root and carefully remove cabbage leaves. Boil them in salted water for 10 minutes.
- In a large pot filled with water and set over high heat, boil the cabbage leaves and 1 tablespoon (15 g) salt, uncovered, for about 10 minutes.
- In a large mixing bowl, combine the ground meats, onions, water, breadcrumbs, eggs, pepper and salt, mixing well.
- Preheat the oven to 300°F (149°C).
- Lay out 3 cabbage leaves with 2 side by side and slightly overlapping and one placed crosswise over the top.
- Spoon ½ cup (120 ml) of the filling in the center of the leaves.
- Cover the middle with a fourth leaf and tuck in the sides while rolling the leaves up.
- Make cabbage rolls until all the ingredients have been used.
- Bake the cabbage rolls in a roasting pan in the center of the oven, basting them from time to time with the juices in the pan for 2–2½ hours or until the rolls have turned golden brown.
- Serve the rolls hot with the crushed cranberries in a small bowl for a dipping sauce.
Notes
For a more traditionally Estonian taste, use lingonberries instead of cranberries.
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