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.
More Cabbage Reading
- Lumpia Recipe (Filipino Egg Rolls)
This is a recipe that I learned from my Filipino mother. I love this recipe for Lumpia because it appeals to more palettes than your regular egg rolls that are over packed with vegetables. My mom's recipe has...
- The Gardener's Kitchen: Cabbage
The cabbage, like the turnip, is a vegetable that gets little respect, despite the fact that it has been around a long time and is most versatile and healthy. The cabbage traveled from Europe,...
- Corned Beef & Cabbage Recipes For St. Patrick's Day
Three delicious no-hassle corned beef and cabbage recipes--one boiled, one baked, one grilled--to help you celebrate Saint Patty's Day in good health AND good taste.
- Best Lumpia (Philippine-Style Egg Roll) Recipe
Lumpia is similar to the American egg roll. Lumpia has many forms and variations, but the best for me is the Lumpiang Ubod. The filling is extraordinarily tasty because it is made of coconut or palm heart strips, cooked with ground pork and shrimps.
- My mother's recipe when you have lots of cabbage Moc...
Hi Gardening Friends Here is a great recipe for people who have allot of Cabbage and a little time to make the old fashion Cabbage rolls. This recipe was one of my mother's Jean favorite recipes. I hope...
- The Art of Yum V.2 - Holubchi (Cabbage Rolls)
There are so many ways to make this Slavic dish. This is my Moms'. The Cabbage rolls are meant to be made small, just slightly larger than your thumb. ***PLEASE NOTE*** You will need to prepare cabbage a...
- The Amazing Unforgettable Istrian Cabbage Roll Lasag...
Istria is a peninsula caught between Italy and the Former Yugoslavia. Whatever its confusing heritage, it did create one of the most amazing dishes anywhere!
- Easy Cabbage Roll Recipe
This is my grandmas recipe, so don't tell her Im passing it along! Cabbage rolls are tasty, but take a lot of time to prepare. My grandmother was a wife and mother who also worked at a full-time job...