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Norwegian Cabbage Rolls




Source of Recipe


Norwegian culture site


List of Ingredients




16 medium cabbage leaves
boiling water
1 tsp. salt per liter (quart) water
500 g (1 pound) ground beef
1 1/4 tsp. salt
4 tsp. potato starch
3-4 dl (1 1/2 cups) full fat milk
1/2 tsp. pepper
1/2 tsp. ground ginger
1/4 tsp. nutmeg
5 dl (2 cups) boiling, lightly-salted water
Photo by Per Eide and Bengt Wilson
From The Norwegian Kitchen


Parboil the cabbage in lightly-salted boiling water until soft, about 2 minutes. Drain well. Cut out the thick stem part. Preheat the oven to 160 degrees C (325 degrees F). Mix the ground beef with salt and potato starch. Gradually add milk and season with spices. Place a spoonful of the meat mixture onto each cabbage leaf. Wrap the leaf around the meat to form a small package. Place the cabbage rolls, seam side down, in a greased ovenproof dish. Pour over the water and place the dish in a water bath. Back about 30 minutes.

Serve with brown gravy, boiled potatoes and cooked carrots.




Recipe