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Swedish Cuisine: Cabbage Rolls

I tried this lovely recipe by the famous Swedish Chef Leif Mannerström. I only changed one thing which is adding tomato sauce instead of the gravy that was described in the original recipe. I like cabbage rolls better with thick tomato sauce.  

I think the Swedish cabbage rolls method is a lot better than the regular international one that I made before. It gives the cabbage and the ground beef even more richer taste. I gotta admit being shocked while reading that syrup and brown sugar was on the ingredients list. But I trusted that the Chefs recipe sure to be something good and delicious. And it was finger lecking gooooood...

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1 head of cabbage 
1 onion
butter, for frying
1 big boiled cold potato
200 ml milk 
1 dl bread crumbs
800 g lean ground beef
2 eggs
4 tablespoons soya sauce
2 tbsp of syrup
2 tablespoons of concentrated veal stock
salt and pepper
2 tablespoons melted butter
1 tablespoon brown sugar

6 cups gravy or tomato sauce
2 bay leaves
10 black peppercorns

For serving
Mashed potatoes


Cut out the log from the cabbage and blanch in lightly salted water for about 15 minutes.
Remove the cabbage with a slotted spoon and gently loosen the cabbage leaves.
Cut away the hard parts / nerves and put them aside for now.
Add up the leaves on a cutting board.

Heat the oven to 200 degrees.
Peel and finely chop the onion, and the hard cabbage parts.
Fry until golden brown in a little butter.

Mash the potato with a fork.
Mix the milk and bread crumbs with mashed potatoes and onion mix.
Leave to stand and swell for about 10 minutes.
Mix the batter with ground beef, eggs, soy sauce, syrup and veal stock.
Salt and pepper.
Stir quickly to get a smooth batter.

Spoon out the mixture on the cabbage leaves, roll them and put them in a greased, ovenproof dish.
Brush with butter, pepper and dust with a pinch of salt and brown sugar.

Bake in middle of oven about 30 minutes until nicely browned on all sides.

Mix the sauce ingredients. 
Next add the gravy or tomato sauce mixture and spices.

Reduce heat to 150 degrees.
Braising additional 30-40 minutes and scoop diligently sky.
Serve the stuffed cabbage smoking hot.


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