Velkommen! My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.

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Recipe Summary

prep:
25 mins
cook:
1 hr
additional:
10 mins
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.

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  • Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.

  • Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.

  • Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.

  • Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.

  • Add water to the baking pan until it is halfway up the sides of the cabbage rolls.

  • Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.

Cook's Notes:

You can use ground lamb instead of ground beef, and cornstarch instead of potato starch.

Cooking time will vary based on thickness of cabbage rolls.

Nutrition Facts

316 calories; protein 16.1g; carbohydrates 26.9g; fat 17.3g; cholesterol 84.4mg; sodium 677.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/13/2020
I made this for dinner tonight and it was so delicious. My only change was a slight decrease in the salt, to 1 1/2 tsp. Loved the flavors especially the carroway seeds. Made 8 rolls. Had a little mixture left so I added some bread crumbs and rolled into 6 meatballs. Will cook them tomorrow. I am not really big on the traditional tomato based cabbage rolls but these were awesome. Served with mashed potatoes and buttered carrots. Topped the rolls with a yummy beef and mushroom gravy Read More
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