Cabbage roulette

Cabbage rolls were never served to us in my childhood, but the man in the house has it as one of his childhood favourites. You can choose whether you want to serve it with brown, white or tomato sauce, but we use an old-fashioned brown sauce.

You can also find cabbage rolls in Sweden, but there they are called cabbage dolmers.

1 cabbage, savoy cabbage or Chinese cabbage (12 large leaves)

Meat stuffing:

250 g chop dough

250 medister farce

1 1/2 ts salt

1/2 ts pepper

2 1/2 tablespoons potato flour

1/2 teaspoon allspice

1 teaspoon nutmeg

1/2 teaspoon ginger

2 dl milk

Knead all the ingredients for the mince well together in a food processor.

Boil lightly salted water and place the cabbage leaves in the boiling water for 2-3 minutes, so that they become soft and easy to shape. Place them in cold water and then on a cloth to drain. Cut off the thick middle stem at the bottom, so it will be easier to wrap the meat stuffing.

Add approx. 2 tablespoons of meat stuffing on each cabbage leaf, fold the cabbage around the filling and tie twine around it, so they stay together during the pulling.
Leave the cabbage rolls to soak in boiling water, with a little beef stock added, for 15-20 minutes.

Remove the cabbage rolls and let them drain well and serve them with brown sauce, boiled potatoes and carrots. You can find a recipe for a good, old-fashioned brown sauce, which fits well HERE .

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