Cabbage Roulades with Freshwater Crayfish, Potatoes and Caraway

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.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 cabbage head

300 g. (10,6 oz.) crayfish tails, roughly chopped

100 g. (3 ½ oz.) boiled potatoes, diced

1 tbs. finely chopped shallots

½ tsp. salt

½ tsp. caraway

PREPARATION:

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

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

• 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.

• 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.

• 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.