Muisca-inspired Stuffed Cabbage Rolls

Ingredients

In this Muisca adaptation of kåldolmar, we incorporate Muisca flavors and ingredients to create a unique fusion dish. The traditional Swedish recipe is enhanced with Muisca spices and herbs, giving it a distinct flavor profile. Additionally, the tomato-based sauce is infused with Muisca ingredients, adding a touch of tanginess and sweetness to the dish. We alse have the original recipe for Kåldolmar, so you can check it out.

• 1 large cabbage head 1 large cabbage head
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 250g (0.55 lb) ground pork 250g (0.55 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) cooked rice 1/2 cup (120ml) cooked rice
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the cabbage leaves, one by one, and blanch them in the boiling water for 2-3 minutes until they become pliable. Set aside.
2. 2.
   In a mixing bowl, combine the ground beef, ground pork, chopped onion, minced garlic, cooked rice, parsley, cumin, coriander, paprika, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a cabbage leaf and place a spoonful of the meat mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
4. 4.
   Heat olive oil in a large skillet over medium heat. Add the stuffed cabbage rolls and cook until browned on all sides.
5. 5.
   Pour the tomato sauce and beef broth over the cabbage rolls. Reduce the heat to low, cover the skillet, and simmer for 45-50 minutes, or until the cabbage is tender and the flavors have melded together.
6. 6.
   Serve the Muisca-inspired stuffed cabbage rolls hot, spooning some of the tomato sauce over each roll.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and fresh. The outer leaves should be crisp and free from blemishes. Blanching the cabbage leaves will make them more pliable and easier to roll.
• Ground beef and pork — Opt for lean cuts of meat to reduce the fat content. Make sure the meat is fresh and properly refrigerated before use.
• Tomato sauce — Use a high-quality tomato sauce or make your own from fresh tomatoes for the best flavor.

Tips & Tricks

• To prevent the cabbage leaves from tearing while rolling, remove the thick vein from the center of each leaf.
• If you prefer a spicier flavor, add a pinch of chili powder or cayenne pepper to the meat mixture.
• Serve the stuffed cabbage rolls with a dollop of sour cream or yogurt for added creaminess.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Muisca-inspired stuffed cabbage rolls as a main course, accompanied by a side dish of your choice. They pair well with roasted potatoes, steamed vegetables, or a fresh salad.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, spooning some of the tomato sauce over them. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with a side dish and enjoy the vibrant and enticing presentation.