Swedish Cabbage Rolls Recipe - Cooking Index
Swedish Cabbage Rolls Recipe - Cooking Index
| Cabbage | ||
| Filling | ||
| 1/4 cup | 40g / 1.4oz | Rice |
| 1 cup | 237ml | Water |
| 1 cup | 237ml | Milk |
| 1/3 lb | 151g / 5.3oz | Ground beef |
| 1/4 lb | 113g / 4oz | Sausage or ground pork |
| 1 | Egg | |
| 1 1/3 cups | 315ml | Milk or cream |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/4 teaspoon | 1.3ml | White pepper |
Cut core out of cabbage. Blanch cabbage in salted water ( 2 tsp.
per qt. water ) till leafs seperate. Remove stem.
Cook rice in water till water is just gone then add milk and finish cooking. Mix meat, egg, milk, salt, and white pepper together.
Take a cabbage leaf and place 2 tablespoons of meat mixture on one end and pull sides over center and roll. Brown cabbage rolls in 2 tablespoons of butter and brown sugar. Turn over and brown and then place in roasting pan. Sprinkle with brown sugar. Deglaze skillet and add to pan. Cover with water and a little bouilion. Bake for 1 - 1 1/2 hrs. at 350F.
Arrange on platter. Make sauce by putting 1 1/2 tablespoons flour, salt and pepper to taste and 1/2 cup cream with pan juices. cook till thick and pour over rolls.
Source:
Parents magazine 5/97
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