Entree: Estonia – Kapsarullid (Cabbage leaves filled with a savory meat and rice mixture, baked or simmered in tomato sauce)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr

Total 1 hr 45 min

Ingredients

- 1 medium head green cabbage
- 1 lb (454 g) ground pork
- 1/2 cup (100 g) uncooked long-grain rice
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 1 large egg
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) vegetable oil
- 2 cups (480 ml) crushed tomatoes or passata
- 1 cup (240 ml) beef or vegetable stock
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) sugar
- 2 bay leaves
- 1 tsp (2 g) sweet paprika
- 2 tbsp (8 g) fresh dill, chopped (optional, for garnish)

Instructions

1. Step 1: Cook the rice according to package directions using salted water; set aside to cool slightly.
2. Step 2: Bring a large pot of water to a boil. Core the cabbage and carefully separate the outer leaves; blanch leaves in boiling water 1–2 minutes until pliable. Drain and set leaves on a tray to cool.
3. Step 3: In a skillet, heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 g) butter over medium heat. Sauté the chopped onion until translucent, about 5–7 minutes. Remove from heat and let cool slightly.
4. Step 4: In a large bowl combine the ground pork, cooked rice, sautéed onion, egg, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, and 1 tsp (4 g) paprika. Mix gently until evenly incorporated.
5. Step 5: Trim any thick central vein from cabbage leaves. Place about 2–3 tbsp (30–45 g) of filling near the stem end of each leaf, fold sides over and roll tightly to enclose. Repeat until filling is used.
6. Step 6: In a large, wide saucepan or Dutch oven, spread a thin layer of crushed tomatoes and place a few leftover or torn cabbage leaves on the bottom to prevent burning. Arrange the rolls seam-side down in a snug layer.
7. Step 7: Mix remaining crushed tomatoes with 1 cup (240 ml) stock, 1 tsp (4 g) sugar, 2 bay leaves, and a pinch of salt and pepper. Pour the sauce over the rolls until nearly covered. Bring to a gentle simmer.
8. Step 8: Cover and simmer on low heat for 45–60 minutes until meat is cooked through and cabbage is tender. Alternatively, bake covered at 350°F (175°C) for 45–60 minutes.
9. Step 9: Remove bay leaves, adjust seasoning, and garnish with chopped fresh dill if using. Serve hot with boiled potatoes or rye bread.