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Kapsarullid (Stuffed Cabbage)

<em>Kapsarullid</em>
Kapsarullid
Three types of ground meat fill <br>these stuffed cabbage rolls.
Three types of ground meat fill
these stuffed cabbage rolls.

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

  1. Cut away the cabbage root and carefully remove cabbage leaves. Boil them in salted water for 10 minutes.
  2. 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.
  3. In a large mixing bowl, combine the ground meats, onions, water, breadcrumbs, eggs, pepper and salt, mixing well.
  4. Preheat the oven to 300°F (149°C). 
  5. Lay out 3 cabbage leaves with 2 side by side and slightly overlapping and one placed crosswise over the top.
  6. Spoon ½ cup (120 ml) of the filling in the center of the leaves.
  7. Cover the middle with a fourth leaf and tuck in the sides while rolling the leaves up.
  8. Make cabbage rolls until all the ingredients have been used.
  9. 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.
  10. 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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