Swedish Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage 1 large head of cabbage
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 cup (200g) cooked rice 1 cup (200g) cooked rice
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 2 tablespoons butter 2 tablespoons butter
• Lingonberry sauce, for serving (optional) Lingonberry sauce, for serving (optional)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage, ensuring they remain intact. Blanch the cabbage leaves in the boiling water for 2-3 minutes until they become pliable. Remove and set aside.
2. 2.
   In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, allspice, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a cabbage leaf and place a spoonful of the meat mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
4. 4.
   In a large pot, melt the butter over medium heat. Add the tomato sauce and beef or vegetable broth. Stir well to combine.
5. 5.
   Carefully place the stuffed cabbage rolls into the pot, seam side down. Cover the pot and simmer for 45-60 minutes, or until the cabbage rolls are cooked through and tender.
6. 6.
   Serve the Swedish Stuffed Cabbage Rolls hot, accompanied by boiled potatoes and lingonberry sauce, if desired.

Treat your ingredients with care...

• Cabbage — Choose a large head of cabbage with firm leaves. Carefully blanch the leaves to make them pliable for rolling.
• Ground meat — Use a combination of ground beef and ground pork for a flavorful and moist filling.
• Allspice and nutmeg — These spices add a unique and traditional Swedish flavor to the dish. Adjust the amounts according to your taste preferences.

Tips & Tricks

• To make the cabbage leaves easier to roll, you can remove the thick center vein by carefully cutting it out.
• If you prefer a vegetarian version, you can substitute the ground meat with a mixture of cooked lentils and mushrooms for a delicious plant-based alternative.
• Leftover cabbage rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Lingonberry sauce is a traditional accompaniment to Swedish Stuffed Cabbage Rolls and adds a delightful sweet and tart flavor. If you can't find lingonberry sauce, cranberry sauce can be used as a substitute.
• For a richer tomato sauce, you can add a splash of heavy cream or sour cream towards the end of cooking.

Serving advice

Serve the Swedish Stuffed Cabbage Rolls hot, allowing the flavors to meld together. Accompany them with boiled potatoes and lingonberry sauce for a traditional Swedish meal. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the cabbage rolls on a platter, placing them seam side down to showcase their neat rolls. Drizzle some tomato sauce over the rolls and garnish with a sprig of fresh parsley for an appealing presentation.