Norwegian Cabbage Rolls (Kålruletter)
Norwegian cabbage rolls served with brown gravy, boiled potatoes and stirred lingonberries are traditional comfort food at its best. These cabbage rolls are made with a gently seasoned meat filling wrapped in tender cabbage leaves.
Chinese cabbage (Napa cabbage) works especially well because the leaves are easy to fold and retain their beautiful green colour, but Savoy cabbage or regular green cabbage can also be used.
Ingredients
- 400 g (14 oz / approximately ⅞ lb) ground beef
- 1 tsp salt
- ¼ tsp ground black pepper
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 2½ tbsp potato starch
- Approximately 200 ml (¾ cup + 1 tbsp) milk or water
- 16 leaves Chinese cabbage (Napa cabbage), Savoy cabbage or green cabbage
- Approximately 1 litre (4¼ cups) water
- 1 beef bouillon cube
Instructions
1. Prepare the Meat Filling
Place the ground beef, salt, pepper, nutmeg and ginger in a food processor.
Process for 20–25 seconds, until the meat mixture becomes sticky and well combined.
Gradually add the milk or water, then mix in the potato starch in two additions until incorporated.
2. Prepare the Cabbage Leaves
Trim away some of the thick white base from the Chinese cabbage leaves and rinse them thoroughly.
Cook the leaves in lightly salted boiling water for approximately 1 minute, just until softened and flexible.
Transfer them immediately to cold water to cool, then drain thoroughly.
3. Assemble the Cabbage Rolls
Place the cabbage leaves on paper towels or a clean kitchen towel and pat them as dry as possible.
Place a generous spoonful of the meat filling onto each cabbage leaf.
Fold in the sides and roll each leaf tightly around the filling to form a small, neat parcel.
Secure each roll with a small piece of kitchen string if desired.
Alternatively, arrange the cabbage rolls closely together in an ovenproof dish or deep pan with the seam side facing down. Packing them snugly together will help prevent them from opening while cooking.
4. Cook the Cabbage Rolls
Dissolve the beef bouillon cube in approximately 1 litre (4¼ cups) boiling water.
Pour enough hot broth over the cabbage rolls to partially cover them.
For the stovetop method, cover the pan with a lid and gently simmer the cabbage rolls for approximately 15 minutes, or until the meat filling is cooked through.
For the oven method, cover the baking dish with a lid or aluminium foil and bake at 200°C (400°F) for approximately 30 minutes.
The flavourful cooking liquid can be reserved and used as a base for making gravy.
Serve the cabbage rolls traditionally with brown gravy, boiled potatoes and stirred lingonberries.
Alternatively, serve them with a creamy white sauce and crispy fried bacon.
Notes
Kålruletter are a traditional Norwegian comfort food consisting of seasoned minced meat wrapped in tender cabbage leaves.
Chinese or Napa cabbage is particularly easy to work with because its leaves soften quickly and are simple to fold. Savoy cabbage and traditional green cabbage are excellent alternatives.
The classic Norwegian serving is with boiled potatoes, rich brown gravy and rørte tyttebær — fresh or frozen lingonberries stirred together with sugar. The tart berries provide a wonderful contrast to the rich meat filling and gravy.
For another traditional variation, serve the cabbage rolls with white sauce and pieces of crispy fried bacon.
Recipe and image source: Matprat.no
