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Norwegian Cabbage Rolls
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Enhance Norwegian cabbage rolls with caraway seeds and rice for an added burst of flavor and texture.
Ingredients:
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, finely chopped
  • 1 pound 80% lean ground beef
  • 1 cup cooked rice
  • 0.5 cup heavy whipping cream
  • 1 tablespoon finely chopped fresh Italian parsley
  • 2 teaspoons potato starch
  • 2 teaspoons salt
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon whole caraway seeds
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
  • 2 large heads cabbage, cored
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously grease a baking pan.
  • In a skillet over medium heat, melt the butter and sauté the onion until softened and translucent, approximately 5 minutes.
  • Place the onion in a large mixing bowl, then combine it with beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons of salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix everything together until evenly combined, then store the filling in the refrigerator until ready to use.
  • Bring a large pot of salted water to a vigorous boil. Add 1 head of cabbage and blanch until vibrant green and tender, around 2 minutes. Using tongs or a large fork, lift the cabbage out of the water. Repeat with the other head of cabbage. Let them cool for approximately 10 minutes.
  • Peel away the tough outer leaves from the chilled cabbage. Place a single leaf flat on your work surface, remove the stem. Add a generous 2 tablespoons of filling to the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll it up like a mini burrito. Arrange in the baking pan and continue making cabbage rolls until all the filling is used up.
  • Fill the baking pan with water until it reaches halfway up the sides of the cabbage rolls.
  • Roast in the oven until beef is fully cooked and no longer pink, approximately 40 minutes.

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