This is the third cabbage roll variation (Estonia, Poland, and Finland so far). Cabbage rolls seem to be ubiquitous in these northern european territories.
Marika writes ...
“I am from Estonia (have lived in the US for about 10 years now), and while the cuisine might seem quite bland and often heavy for the rest of the world, I definitely have some childhood favorites. With most of the dishes, the hardest part is to give an accurate recipe, as they are meals my Mom or Grandma made from memory, often replacing one ingredient for another depending on what was in the fridge, or altering quantities at a whim. Here, though, is a recipe for Stuffed Cabbage Rolls that I have tried to capture for myself.”
Historically, Estonian eating rituals have been closely linked to the seasons. In the fall, they would eat lamb, in the winter they would eat pig, in the spring they would eat cows, and in the summer they would eat fresh fish. Potatoes were eaten year round. Soups were popular in the winter and fresh berries, mushrooms, and vegetables in the summer.