Cabbage Rolls, Finnish Style
Serves 6
Ingredients
- 1 whole cabbage, about 3 pounds, cored
- 1 teaspoon salt
- 1 pound lean ground beef
- 1 cup minute rice
- 2/3 cup milk
- 1 cup onions, minced
- 1/2 teaspoon ground pepper
- 1/2 teaspoon grated nutmeg
- 1/4 cup butter or margarine
- 1 1/2 cups beef broth
- 2 tablespoons flour
- 1/2 cup heavy cream, or milk
Directions
Cabbage rolls made with beef stock, rather than the traditional tomato sauce version. Cook cabbage in lightly salted boiling water in a large
covered pot about 5 minutes, or until outer leaves are slightly
wilted and easy to remove with fork. Remove each leaf as it wilts
and drain in a colander until there are 12 to 14 leaves. Cool.
Cut off coarset part of rib from each cabbage leaf. Combine meat,
rice, milk, onion and 1 teaspoon of salt and pepper. Mix well.
Put about 1 heaping tablespoon meat mixture in center of each
leave. Fold in sides and roll up to make a package. Melt butter
in a large skillet or dutch oven. Add cabbage rolls, seam side
down, and brown on all sides. Add beef broth, cover and simmer
for about 45 minutes. Add more beef broth if necessary. Blend
flour with a 1/4 cup of cream and stir into pan juices. Add
remaining cream. Bring to a boil, stirring, reduce heat and
simmer 3 minutes. If too thick, add a little more beef broth.
Save left over cabbage for soup or creamed cabbage.
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