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.
Preperation:
- Servings: 4
-
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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Ingredients
1 cabbage head
300 g. (10,6 oz.) crayfish tails, roughly chopped
100 g. (3,5 oz.) boiled potatoes, diced
1 tbs. finely chopped shallots
½ tsp. salt
½ tsp. caraway
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