Norwegian Cabbage Rolls
Welcome! Here's my interpretation of the classic Norwegian kålruletter. My girlfriend appreciates my unique approach. I incorporate a slightly reduced amount of potato starch and add caraway seeds and rice to the filling, resulting in a meatier texture and enhanced flavor, in my view. Serve it with brunsaus (brown gravy), rice, and boiled potatoes. Complementing this dish with agurksalat (cucumber salad) is a fantastic choice.
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, finely chopped
- 1 pound 80% lean ground beef
- 1 cup cooked rice
- ½ cup heavy whipping cream
- 1 large egg
- 1 tablespoon finely chopped fresh Italian parsley
- 2 teaspoons potato starch
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon whole caraway seeds
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large heads cabbage, cored
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
- Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
- Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
- Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
- Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
- Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.
Notes
- You can use ground lamb instead of ground beef, and cornstarch instead of potato starch.
- Cooking time will vary based on thickness of cabbage rolls.
Nutrition
Calories: 316kcalCarbohydrates: 27gProtein: 16gFat: 17gSaturated Fat: 9gCholesterol: 84mgSodium: 678mgPotassium: 691mgFiber: 8gSugar: 11gVitamin C: 116mgCalcium: 153mgIron: 3mg
Tried this recipe?Let us know how it was!