1 June, 2017
Stuffed Cabbage Rolls
Around the world there are several versions of stuffed cabbage rolls. This delicious Finnish fall specialty takes few hours to make the taste but it is well worth the effort.
- 1 medium sized cabbage head
- ½ cup short grain rice risotto rice (round or semi-round)
- 1cup of chicken broth
- 1 medium sized onion, chopped
- 1 lbs mixture of ground beef and ground pork
- 1 egg
- 1 egg yolk
- 2 cups of milk
- 2 tsp of salt
- ¼ tsp white pepper
- 5 Tbs butter, divided
- 2tbs of molasses
Using a sharp knife, cut the off the tough stump from the cabbage core. Boil the cabbage whole in lightly salted water for about 10 minutes, until the leaves turn translucent. Discard the dark green outer leaves, and once cooled, carefully peal back the lighter leaves, trying to keep them as intact as possible with no tears, as these will be your wraps. Take any torn or undersized leaves and roughly chop them to add to the stuffing. Make sure to save some of the cooking liquid leftover from the cabbage, as well.
Bring the chicken broth to a boil, adding the short grain rice and stirring for a minute at a boil before reducing to a simmer and covering until done. Add any extra salt to taste if you’d like. Meanwhile, melt one tablespoon of butter in a frying pan and sauté the onions over low heat until translucent. When all ingredients are ready and cool enough to handle, get a big mixing bowl and combine the cooked rice, fried onions, ground beef, pork, chopped cabbage leaves, whole egg, separated egg yolk, milk, white pepper and salt. Kneed the ingredients into to a smooth mixture.
Preheat the oven to 350 F. Lay out a whole cabbage leaf and place roughly two tablespoons of the rice/meat mixture near the thick end of the leaf stem (suit your amount of filling to the size of each leaf). Fold in the sides of the leaf around the mixture first, then roll it up from the base to the tip, keeping everything tight. Repeat the process until all the mix is exhausted. Grease an oven pan and arrange the rolls on the pan seam-side down. Take your remaining butter and melt it in a pan, then mix in the molasses and stir until they combine. Brush the cabbage rolls with the butter molasses mixture, and place in the oven. Bake for about 45 minutes, then turn the rolls over and bake for another half an hour. If the cabbage rolls begin to look dry, spoon some of the saved cabbage cooking liquid over them to keep moist, then cover with aluminum foil and bake for another 15 minutes.
Remove when finished and enjoy! Best served with boiled potatoes and lingonberry or cranberry jam.