Swedish cabbage rolls with cream sauce and potatoes
Cabbage leaves rolled around a filling of mixed pork and beef mince and rice, browned in butter and baked with golden syrup until dark and glossy. Served with cream sauce, boiled potatoes and lingonberry jam – Sweden even gives them their own day, 30 November.
- 1 h 50Time
- 1 h 10Hands-on
- 4Portions
- ≈ 33 krper portion
- 900kcal per portion
Ingredients for 4 portions
- 1White cabbage
- 1 dlPudding rice
- ≈ 2 dlWater, for the rice
- 500 gMixed mince
- 1Egg
- 1 dlMilk
- 1 tspSalt
- to tasteBlack pepper
- 2 tbspButter, for frying
- 2 tbspLight syrup
- ≈ 3 dlWater, for the dish
- 1 cubeBeef stock
- 1 dlDouble cream
- 1 tbspPlain flour
- 1 tspSoy sauce, for colour (optional)
On the side
- 1 kgPotato
- 1 dlLingonberry jam
Method
- Bring the water to the boil in a saucepan and stir in the pudding rice. Cover and cook over a low heat for about 15 minutes, until the water has been absorbed. Take the pan off the heat and leave the rice to cool.
- Cut out the core of the cabbage with a sharp knife. Lower the whole head into a large pan of boiling, lightly salted water. As the outer leaves soften, after 2–3 minutes, ease them off one at a time with a fork and lay them on a tea towel to drain. You need about 16 leaves.
- Shave off the thick part of the central rib on each leaf so the leaves are easy to roll.
- Mix the mince with the cooled rice, egg, milk, salt and a little pepper until evenly combined.
- Heat the oven to 200 °C. Put a heaped tablespoon of filling on each cabbage leaf, fold in the sides and roll up into neat parcels.
- Brown the cabbage rolls in the butter in a frying pan over a medium heat, in batches and seam side down first, until coloured all over. Pack them snugly into an ovenproof dish.
- Drizzle the syrup over the rolls. Pour the water into the frying pan, crumble in the stock cube and bring to the boil, then pour it into the dish.
- Bake the cabbage rolls in the middle of the oven for about 45 minutes, until deep golden and glossy, basting them with the juices a couple of times.
- Peel the potatoes, halving any large ones, while the rolls bake.
- Boil the potatoes in salted water until tender, about 20 minutes.
- Pour the juices from the dish into a saucepan. Whisk the flour into the cream, add it with the soy sauce and let the sauce boil, stirring, for 3–4 minutes. Season with salt and pepper.
- Drain the potatoes and serve the cabbage rolls with the cream sauce, potatoes and lingonberry jam.
The cost is estimated from Swedish grocery prices.
