How To Make Cabbage Rolls The Old Fashioned Way
Cabbage Rolls The Traditional Version
Okay - I did a recipe on the easy way to make cabbage rolls and now I feel that I should also do the traditional so as not to slight one way or the other! This recipe is equally delicious and is a bit different from the other but it is still a by-product of Finnish recipes.
The health properties of cabbage are legend and they are reported to fight such things as cancer so finding healthy and palatable ways of eating cabbage is a good thing. This recipe is more than palatable - it is flat out delicious! Just think while you are eating it how healthy it is as well - so maybe worth the little extra effort of making it traditionally.
Stuffed cabbage rolls originated in Finland and there are many, many recipes. This is a Scandinavian variation in a creamy white sauce. Boiled potatoes are a favorite served with them and if you are going traditional Scandinavian – lingonberry preserves are the accompaniment of choice (although cranberry sauce is equally delicious).
For a quick version, try the cabbage and beef loaf.
Stuffed Cabbage Rolls (Finish name is Kaldolmar)
6 servings – 2 rolls each
- 1 large head of cabbage (2 pounds or so)
- 1-1/2 pounds ground beef (ground chicken, turkey or pork are great subs)
- 1/3 cup uncooked regular rice
- 1/2 cup nonfat milk
- 1 medium onion, chopped fine
- 1 egg or 1/4 cup egg substitute
- Salt and pepper to taste
- 1/4 teaspoon ground allspice
- 1/2 cup water
- 1/2 cup nonfat half-and-half, non-fat milk or water (or use beef or chicken broth and eliminate the bouillon powder)
- 1 tablespoon flour
- 1/2 teaspoon instant beef bouillon powder (or substitute chicken if using ground poultry)
- Preheat oven to 350 degrees.
- Remove the core from cabbage.
- Cover cabbage with cold water and let stand about 10 minutes.
- Remove 12 cabbage leaves separately.
- Cover the leaves with boiling water and cover – let stand for 10 minutes until the cabbages leaves are limp – drain.
- Mix the beef, rice, milk, onion, egg, salt, pepper and allspice.
- Place about 1/3 cup beef mixture at stem end of each leaf and roll the leaf around the beef mixture, tucking in the sides.
- Place the cabbage rolls seam sides down in an ungreased 13-1/2 x 9 x 2 inch pan or dish.
- Pour the 1/2 cup water over the rolls.
- Cover and cook in 350 degree oven until beef is done – about 1 hour.
- Remove the cabbage rolls with a slotted spoon – set aside and keep warm.
- Drain the liquid from the baking dish – reserve 1/2 cup liquid and skim the fat.
- Stir the 1/2 cup half-and-half (nonfat milk or water) into the flour a saucepan and stir until smooth. Stir in the reserved liquid from the pan/dish and the bouillon (if using). Heat to boiling while stirring constantly.
- Boil and stir for 1 minute.
- Serve the sauce with the cabbage rolls
Variation on White Sauce - Red Sauce
- 1/2 cup apple juice
- 1 tablespoon cider vinegar
- 1 14.5 ounce can crushed tomatoes, undrained
- Salt and pepper to taste
- Combine salt, pepper, apple juice, vinegar and tomatoes in a saucepan and cook together on simmer for about 5 minutes. Serve with the cabbage rolls.
- You can also garnish cabbage rolls with toasted pine nuts and dried cranberries for an interesting change.
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