Cabbage rolls for four - five persons
- 400 g of lean minced pork or beef
- 1 onion
- 1 dl cabbage cooking liquid
- 2 dl chopped cabbage
- 2 dl boiled rice
- 1 tsp salt
- ¼ tsp white pepper
- 1 tsp marjoram
- Cut the stalk off the cabbage and cook the cabbage in salted water until the leaves are soft. You can carefully loosen the outer leaves as they soften.
- Lift the cooked cabbage onto a large plate to drain.
- Loosen the leaves one by one and chop the small inner leaves for the filling.
- Finely chop the Onion and fry in small amount of oil until translucent but not brown.
- Combine the meat, rice, chopped cabbage and seasonings into a smooth mixture. If the mixture is too thick, add some more of the cabbage cooking water.
- Flatten the cabbage leaves.
- Lift a good tablespoonful of filling onto the leaf and roll it up tucking the edges round the mixture.
- Place the rolls side by side in a baking dish, pour syrup and a little fat over them.
- Bake the rolls for 1 hour at 200 °C. Half way turn the rolls over and baste them every now and then with the cabbage water.
- Strain the pan juices and thicken with flour mixed with water. Add a little cream.
- Serve the cabbage rolls with boiled potatoes and lingonberry purée.