These Swedish Cabbage Rolls offer a comforting, hearty meal perfect for cozy evenings. The filling combines ground beef, sausage, and cooked rice, creating a satisfying texture that holds together beautifully. Wrapped in tender cabbage leaves and browned before baking, the rolls develop a delightful depth of flavor. They are simmered in a pan with a touch of sweetness and finished with a creamy, velvety sauce made from the pan drippings. This dish is a classic Scandinavian favorite that brings warmth to the table. It pairs wonderfully with simple sides like boiled potatoes or green beans. Ideal for family dinners or holiday gatherings, these rolls are a testament to traditional home cooking.
Swedish Cabbage Rolls
Description
These Swedish Cabbage Rolls offer a comforting, hearty meal perfect for cozy evenings. The filling combines ground beef, sausage, and cooked rice, creating a satisfying texture that holds together beautifully. Wrapped in tender cabbage leaves and browned before baking, the rolls develop a delightful depth of flavor. They are simmered in a pan with a touch of sweetness and finished with a creamy, velvety sauce made from the pan drippings. This dish is a classic Scandinavian favorite that brings warmth to the table.Ingredients
Directions
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Cut the core out of the cabbage head.
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Bring a large pot of salted water to a boil.
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Submerge the cabbage head in the boiling water until the outer leaves separate and become tender, about 10-15 minutes.
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Remove the leaves carefully and trim the thick central stem from each leaf to make them pliable.
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Cook the rice in water until the water is absorbed, then stir in milk and cook until the rice is soft.
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In a bowl, mix the ground beef, sausage, cooked rice, egg, remaining milk, salt, and white pepper until well combined.
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Place 2 tablespoons of the meat mixture onto a cabbage leaf near one end.
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Fold the sides of the leaf over the filling and roll it up tightly.
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Repeat with remaining leaves and filling.
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Melt butter in a skillet over medium heat and add a little brown sugar.
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Brown the cabbage rolls on all sides in the skillet.
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Transfer the browned rolls to a roasting pan.
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Sprinkle the rolls with additional brown sugar.
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Deglaze the skillet with bouillon or broth, scraping up any browned bits, and pour this liquid into the roasting pan.
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Add enough water to the pan to come halfway up the sides of the rolls.
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Cover the pan and bake at 350 degrees F (177°C) for 1 to 1.5 hours until the meat is cooked through.
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Remove the rolls from the pan and keep warm.
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Skim fat from the pan juices and return the liquid to the skillet.
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Whisk flour with a little cold water or milk to make a slurry, then stir into the pan juices.
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Add cream to the skillet and cook over medium heat, stirring constantly, until the sauce thickens.
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Season sauce with salt and pepper to taste.
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Pour the cream sauce over the cabbage rolls before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 278.5kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 5.9g30%
- Cholesterol 93.7mg32%
- Sodium 7640.4mg319%
- Total Carbohydrate 12.0g4%
- Dietary Fiber 0.1g1%
- Sugars 7.3g
- Protein 22.3g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the rice is fully cooked and cooled slightly before mixing with the meat to prevent the rolls from becoming too wet.
If the cabbage leaves are too large, you can trim them down to make rolling easier.
For a richer flavor, use heavy cream instead of milk in the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
You can substitute the sausage with ground turkey or chicken for a lighter version.
