New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Cabbage Roulades with Freshwater Crayfish, Potatoes and Caraway
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  • Cabbage Roulades with Freshwater Crayfish, Potatoes and Caraway
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    By Andreas Viestad

    Cabbage Roulades with Freshwater Crayfish, Potatoes and Caraway

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    Cabbage roulades come from Turkey (as stuffed vine leaves) and this version, containing lots of delicious ingredients from Toten, has arrived in Norway via Sweden.

    Servings: 4

    PREPARATION:

    • 1

      Boil the water in a saucepan that is large enough to hold a head of cabbage.

    • 2

      Cut the stalk away from the cabbage head using a sharp knife and place the cabbage head in the saucepan.

    • 3

      Use cooking tweezers to pick off the outside cabbage leaves as they gradually become loose. Transfer to cold water in order to stop the cooking process.

    • 4

      Trim off the stalk from the cooked cabbage leaves. Fill with chopped crayfish tails and the finely chopped boiled potatoes and shallots. Add a bit of salt and caraway.

    • 5

      Gently fold up the cabbage leaves and fry them in butter in a pan for a couple of minutes until the cabbage is golden brown and the roll has become “glued” together.

    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E08 A Modest but Generous Spud. Bookmark the permalink.
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  • Cabbage roulades come from Turkey (as stuffed vine leaves) and this version, containing lots of delicious ingredients from Toten, has arrived in Norway via Sweden.

    Servings: 4

    PREPARATION:

    • 1

      Boil the water in a saucepan that is large enough to hold a head of cabbage.

    • 2

      Cut the stalk away from the cabbage head using a sharp knife and place the cabbage head in the saucepan.

    • 3

      Use cooking tweezers to pick off the outside cabbage leaves as they gradually become loose. Transfer to cold water in order to stop the cooking process.

    • 4

      Trim off the stalk from the cooked cabbage leaves. Fill with chopped crayfish tails and the finely chopped boiled potatoes and shallots. Add a bit of salt and caraway.

    • 5

      Gently fold up the cabbage leaves and fry them in butter in a pan for a couple of minutes until the cabbage is golden brown and the roll has become “glued” together.

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