Kurdish-style Vojvođanski Koh

Ingredients

In this Kurdish adaptation of Vojvođanski Koh, we incorporate Kurdish spices and flavors to give the dish a unique twist. The original Serbian recipe typically uses pork or beef, but we substitute it with lamb or chicken to align with Kurdish cuisine preferences. Additionally, we enhance the flavors by adding traditional Kurdish spices such as cumin, coriander, and sumac. These modifications infuse the dish with the distinct taste of Kurdish cuisine while still maintaining the essence of the original Serbian recipe. We alse have the original recipe for Vojvođanski koh, so you can check it out.

• 1 large cabbage head, leaves separated 1 large cabbage head, leaves separated
• 500g (1.1 lb) ground lamb or chicken 500g (1.1 lb) ground lamb or chicken
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon sumac 1 teaspoon sumac
• Salt and pepper to taste Salt and pepper to taste
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot of boiling water, blanch the cabbage leaves for 2-3 minutes until slightly softened. Drain and set aside.
3. 3.
   In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground lamb or chicken to the skillet and cook until browned. Season with salt, pepper, cumin, coriander, and sumac. Stir well to combine.
5. 5.
   Take a cabbage leaf and place a spoonful of the meat mixture in the center. Roll the leaf tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and filling.
6. 6.
   In a baking dish, arrange the stuffed cabbage rolls in a single layer. Pour the chicken or vegetable broth over the rolls.
7. 7.
   Cover the baking dish with foil and bake for 45 minutes to 1 hour, or until the cabbage is tender and the flavors have melded together.
8. 8.
   Serve the Kurdish-style Vojvođanski Koh hot, garnished with fresh parsley.

Treat your ingredients with care...

• Cabbage — Make sure to blanch the cabbage leaves briefly to soften them before rolling. This will make it easier to wrap the filling and ensure even cooking.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the meat mixture.
• Serve the dish with a dollop of yogurt on top for a creamy contrast.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Kurdish-style Vojvođanski Koh is best served hot, straight from the oven. It pairs well with a side of fresh salad or pickled vegetables. Serve it as a main course for a comforting family dinner or as part of a festive Kurdish feast.

Presentation advice

Arrange the stuffed cabbage rolls on a platter, garnished with fresh parsley. The vibrant green color of the parsley will add a pop of freshness to the dish. For an elegant touch, drizzle a little olive oil over the rolls before serving.