Cabbage Rolls

Total Time: 1 hr 10 mins Preparation Time: 5 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 5
• 1 large cabbage
• water, salt 1 tsp/1 l
• 400 g minced lean lamb or 400 g minced lean beef
• 1 onion
• 1/8 liter water (from cabbage cooking)
• 1/4 liter chopped cabbage
• 1/4 liter boiled rice
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon marjoram
• 1 -2 tablespoon syrup
• butter or margarine
• water (from cabbage cooking, for basting)
• 1/3 liter pan juices
• 2 tablespoons flour
• cream

Recipe

• 1 cut the stalk off the cabbage and cook the cabbage in salted water until the leaves are soft.
• 2 you can carefully loosen the outer leaves as they soften.
• 3 lift the cooked cabbage onto a large plate to drain.
• 4 loosen the leaves one by one and chop the small inner leaves for the filling.
• 5 finely chop the onion and fry in small amount of oil until translucent but not brown.
• 6 combine the meat, rice, chopped cabbage and seasonings into a smooth mixture.
• 7 if the mixture is too thick, add some more of the cabbage cooking water.
• 8 flatten the cabbage leaves.
• 9 lift a good tablespoonful of filling onto the leaf and roll it up tucking the edges round the mixture.
• 10 place the rolls side by side in a baking dish, pour syrup and a little fat over them.
• 11 bake the rolls for 1 hour at 200 °c.
• 12 half way turn the rolls over and baste them every now and then with the cabbage water.
• 13 strain the pan juices and thicken with flour mixed with water.
• 14 add a little cream.
• 15 serve the cabbage rolls with boiled potatoes and lingonberry purée.