SCANDINAVIAN CABBAGE ROLLS KALDOMAR
A favorite in all of the Scandinavian countries. Filling is with ground beef, pork and soft breadcrumbs. Sauce is the juice from the casserole and whipping cream.
Provided by Olha7397
Categories One Dish Meal
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F
- Butter a 13 x 9 inch baking pan; set aside.
- Remove 16 unblemished large outer leaves from cabbage. Cook leaves in boiling water 1 minute or until softened. Or, place head of cabbage in water. After 1 minute, drain. Remove 16 outer leaves from cabbage. Reserve remaining cabbage for another use. Drain softened leaves on paper towels.
- In large bowl of electric mixer, combine beef, pork, breadcrumbs, onion, egg, salt, allspice, and milk. Beat with electric mixer on high speed until mixture is light and fluffy, about 10 minutes.
- Divide meat mixture among cabbage leaves, placing an egg shaped mound near the stem end of each leaf. Roll into bundles, folding sides of cabbage leaves over meat mixture. Arrange cabbage rolls close together, in prepared baking pan, with loose end of leaf on bottom. Brush rolls with melted butter. Bake 1 hour.
- Drain juices from pan into a large skillet. Over high heat, bring juices to a rolling boil; boil until reduced to make a shiny glaze. Slowly stir cream into glaze. Bring to a boil again. Stirring occasionally, cook until thickened. Arrange cooked cabbage rolls in a shallow bowl. Pour sauce over cabbage rolls. Serve hot. Makes 8 servings or 16 cabbage rolls.
- Scandinavian Cooking B Ojakangas.
Nutrition Facts : Calories 408.1, Fat 28.2, SaturatedFat 13, Cholesterol 136.4, Sodium 783.3, Carbohydrate 13.5, Fiber 3, Sugar 4.9, Protein 25.4
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Ahmad Nazir
[email protected]These cabbage rolls were a bit time-consuming to make, but they were totally worth the effort. They were so delicious and everyone at the dinner table loved them.
pierre nobles
[email protected]I'm always looking for new and exciting recipes, and these cabbage rolls definitely fit the bill. They were so unique and flavorful.
Poppy Mokagane
[email protected]I'm a vegetarian, so I made these cabbage rolls with a tofu filling. They were delicious and my meat-eating friends loved them too.
Benon Gavin
[email protected]I made these cabbage rolls in my slow cooker and they came out perfect. They were so easy to make and I didn't have to babysit them all day.
Kabi Ram
[email protected]These cabbage rolls were the perfect comfort food on a cold winter night. They were so warm and filling.
Mikiyas Tekle
[email protected]I've never made cabbage rolls before, but these were so easy to follow. They turned out great and my family loved them.
Carren Mckoy
[email protected]The cabbage rolls were a bit bland for my taste. I think I'll try adding more spices next time.
Mithunkumar Mahato
[email protected]I made these cabbage rolls for a potluck and they were a huge success. Everyone raved about them and asked for the recipe.
Nqaaa Ncube
[email protected]These cabbage rolls were a lot of work to make, but they were totally worth it. They were so delicious and everyone at the dinner table loved them.
John labang
[email protected]I'm not a huge fan of cabbage, but these rolls were surprisingly good. The filling was really flavorful and the cabbage leaves were nice and soft.
Holly Scott
[email protected]The cabbage rolls were a bit too sour for my taste. I think I'll try adding less vinegar next time.
Jerry Custer
[email protected]I've made these cabbage rolls several times now and they're always a hit. They're easy to make and always come out delicious. Highly recommend!
Adanna Thomas
[email protected]These cabbage rolls were a delight! The filling was flavorful and the cabbage leaves were cooked to perfection. I especially enjoyed the tangy tomato sauce.