Norwegian Cabbage RollsFrom lor 7 years ago
- 16 medium cabbage leaves shopping list
- boiling water shopping list
- 1 tsp. salt per liter (quart) water shopping list
- 1 pound / 500 g lean ground beef shopping list
- 1 onion, finely chopped shopping list
- 1 slice of whole wheat bread, finely shredded by hand shopping list
- 1-1/4 tsp. salt shopping list
- 4 tsp. potato starch shopping list
- 1-1/2 cups (3-4 dl) homogenized or full fat milk shopping list
- 1/2 tsp. freshly ground pepper shopping list
- 1/2 tsp. ground ginger shopping list
- 1/4 tsp. nutmeg shopping list
- 2 cups (5 dl) lightly-salted, boiling water shopping list
- Note: Using the boiling water is the original recipe but I prefer to use 2 cups of my favourite tomato juice and I like to place 1/2 a bay leaf in the juice. If you use a bay leaf. remember to remove it after cooking. Now, for a twist and if you can obtain juniper berries, then they too are a nice addition to the tomato sauce. shopping list
How to make it
- Par-boil the cabbage in lightly salted boiling water until soft, about 3-4 minutes.
- Drain well.
- Cut out the thick stem part.
- Preheat the oven to 350 degrees F (160 degrees C).
- Mix ground beef with onion, slice of bread, salt and potato starch.
- Gradually add milk and season with spices.
- I cover this meat mixture with cling wrap and allow it to sit in the refrigerator for a good 1/2 hour.
- Place a spoonful of the meat mixture onto each cabbage leaf.
- Fold the cabbage leaf over the meat once, then fold both sides in and continue to role the leaf to form a small package.
- Place the cabbage rolls seam side down in a greased ovenproof dish.
- Gently pour water over the cabbage rolls and place the dish in a water bath.
- Back for approximately 35-40 minutes.
- Serve with gravy, boiled potatoes and a loaf of fresh bread to soak up any juices.