Caucasian Stuffed Cabbage Rolls

Ingredients

In the original Scottish dish, Crappit Heids, the main ingredient is fish, specifically haddock, and the heads of the fish are stuffed with a mixture of oats, onions, and spices. In the adapted Caucasian version, we replace the fish with ground meat, such as beef or lamb, and incorporate rice into the filling for added texture. The spices used in the Caucasian version may also differ, reflecting the flavor profiles of the region. We alse have the original recipe for Crappit Heids, so you can check it out.

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground meat (beef or lamb) 500g (1.1 lb) ground meat (beef or lamb)
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water. Cook for 5-7 minutes until the outer leaves are tender. Remove the cabbage from the pot and let it cool slightly.
2. 2.
   In a mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, cumin, paprika, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Gently separate the cabbage leaves, being careful not to tear them. Place a spoonful of the meat and rice mixture onto each cabbage leaf and roll it up, tucking in the sides as you go.
4. 4.
   In a large pot, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls in the pot, seam side down. Pour the remaining tomato sauce over the rolls.
5. 5.
   Cover the pot and simmer over low heat for 45-60 minutes, or until the cabbage leaves are tender and the flavors have melded together.
6. 6.
   Serve the Caucasian Stuffed Cabbage Rolls hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and compact. Remove the tough outer leaves before blanching.
• Ground meat — Opt for lean ground meat to reduce the fat content of the dish.
• Tomato sauce — You can use store-bought tomato sauce or make your own by simmering tomatoes with onions, garlic, and spices until thickened.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole cabbage head overnight and then thaw it before blanching.
• If you prefer a spicier flavor, add a pinch of chili flakes or a dash of hot sauce to the meat and rice mixture.
• Serve the Stuffed Cabbage Rolls with a dollop of sour cream or yogurt for added creaminess.
• Leftover rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Caucasian Stuffed Cabbage Rolls as a main course, accompanied by a fresh salad or steamed vegetables. They can be enjoyed on their own or with a side of crusty bread to soak up the delicious tomato sauce.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, garnished with fresh parsley. Drizzle some of the tomato sauce over the rolls for an appetizing presentation. Serve with a sprinkle of paprika for an extra pop of color.