Velkommen!
My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.
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
- 1/8 teaspoon ground cloves
- 2 large heads cabbage, cored
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
Step 7
Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.
Cook’s Notes:
You can use ground lamb instead of ground beef, and cornstarch instead of potato starch.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 316 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat9g | 44% |
Cholesterol84mg | 28% |
Sodium678mg | 29% |
Total Carbohydrate27g | 10% |
Dietary Fiber8g | 30% |
Total Sugars11g | |
Protein16g | |
Vitamin C116mg | 582% |
Calcium153mg | 12% |
Iron3mg | 16% |
Potassium691mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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