Entree: Estonia – Central Culinary Region – Kapsarullid (Cabbage rolls)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 1 medium head green cabbage, about 2 lb (900 g)
- 1 lb (454 g) ground pork
- 1/2 cup (100 g) long-grain rice, uncooked
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 large egg, about 50 g
- 1/4 cup (60 ml) milk
- 4 slices smoked bacon, chopped, approx. 3 oz (85 g)
- 2 tbsp (28 g) butter
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1 bay leaf
- 2 cups (480 ml) beef or vegetable broth
- 1 cup (240 ml) tomato sauce (or crushed tomatoes)
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (30 ml) sour cream for serving (optional)

Instructions

1. Bring a large pot of salted water to a boil. Core the cabbage and carefully separate about 12 large outer leaves. Blanch the leaves in boiling water for 2–3 minutes until pliable, then drain and set aside to cool.
2. Meanwhile, rinse the rice under cold water and cook it in 1 cup (240 ml) water until nearly done (about 8–10 minutes); drain and let cool slightly.
3. In a skillet over medium heat, melt 1 tbsp (14 g) butter with 1 tbsp (15 ml) oil. Add the chopped bacon and cook until it begins to render fat. Add the chopped onion and sauté until translucent and soft, about 6–8 minutes. Let cool briefly.
4. In a large bowl combine the ground pork, cooked rice, sautéed onion and bacon, egg, milk, salt, pepper, and allspice. Mix until evenly combined but do not overwork the meat.
5. Trim any thick spine from the blanched cabbage leaves so they roll easily. Place about 2–3 tbsp of the meat mixture onto the center of each leaf, fold in the sides, and roll snugly to enclose the filling. Repeat to make about 10–12 rolls.
6. Preheat the oven to 350°F (175°C). In a deep ovenproof casserole, melt the remaining 1 tbsp (14 g) butter with 1 tbsp (15 ml) oil. Spoon a thin layer of tomato sauce (about 1/4 cup/60 ml) on the bottom, arrange the cabbage rolls seam-side down in a single snug layer, and tuck the bay leaf among the rolls.
7. Mix the remaining tomato sauce with the broth and sugar (if using), pour over the rolls until they are nearly covered. Cover the casserole tightly with a lid or foil.
8. Bake in the preheated oven for 60–75 minutes, until the pork is cooked through and the flavors are melded. Uncover for the last 10 minutes to lightly brown the tops if desired.
9. Remove the bay leaf. Serve hot with pan juices spooned over and a dollop of sour cream if desired.