Swedish Cabbage Rolls Recipes

Steps:

• 1. In bowl combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well.
• 2. Add ground beef, ground pork and cooked rice; beat together with a fork.
• 3. Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. The heavy center vein of leaf may be slit about 2 1/2 inches.
• 4. Place 1/2 cup meat mixture on each leaf, fold in sides and roll ends over meat. Place rolls in 12 x 7 1/2 x 2 inch baking dish.
• 5. Blend together soup, brown sugar and lemon juice; pour over cabbage rolls. Bake in moderate oven 350-degrees for 1 1/4 hours. Baste once or twice with sauce.
• 6. I always serve this dish with mashed potatoes. We then drizzle the tomato soup over the potatoes.

Steps:

• Wash cabbage and remove any damaged outer leaves, cut out core.
• Bring a large pot of water to boiling.
• Add cabbage to wilt leaves while preparing stuffing.
• Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
• Separate leaves from cabbage as they wilt and drain:.
• Return cabbage to water to wilt inner leaves.
• Shape stuffing into oblong patties and place on core end of cabbage leaf.
• Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
• It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
• Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
• Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
• Cover dish with aluminum foil.
• Heat over to 300 degrees.
• Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
• Remove baking dish from oven and place cabbage rolls on a warm platter.
• Mix the 1 tablespoon flour and cream in a small pan.
• Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
• Season to taste.
• Pour gravy over cabbage rolls before serving.

Steps:

• SLOW COOKER: Remove the leaves from the thawed head of cabbage. Alternatively, if you did not freeze the cabbage, bring a large pot of water to a boil. Carefully remove about 12 to 14 large leaves from a head of cabbage. Place the leaves in the water and boil for 2 to 4 minutes. Drain thoroughly. In a large bowl combine the beaten egg, milk, finely chopped onion, salt, pepper, ground beef, and cooked rice. Place about 1/4 to 1/3 cup of the beef and rice mixture in center of each cabbage leaf and form it into a cylinder shape. Fold in sides and roll ends over meat until completely rolled up. Secure with toothpicks, if desired. Place the stuffed cabbage rolls in the slow cooker. In another bowl combine the tomato sauce with the tomatoes, brown sugar, lemon juice or vinegar, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours. STOVETOP: Prepare the cabbage rolls following the directions above. Place the cabbage rolls in a large, heavy Dutch oven or stockpot. Prepare the sauce and pour over the cabbage rolls. Bring to a boil over medium heat. Cover the pan, reduce the heat to low, and simmer for about 2 to 3 hours.

Steps:

• Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
• Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
• Place in slow-cooking pot.
• Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
• Pour over cabbage rolls.
• Cover and cook on low 7-9 hours.

Steps:

• In a bowl combine egg, salt, pepper, Worc. sauce, onion, and milk; mix well.
• Add meat and cooked rice; beat together with fork.
• Immerse cabbage leaves in boiling water for 3 mins or just till limp; drain. (Heavy center vein of leaf may be slit about 2-1/2 inches if necessary.)
• Place l/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in a baking dish.
• Blend together soup, brown sugar, lemon juice, and allspice and pour over cabbage
• rolls. (Reserve a little for basting.).
• Bake at 350 degrees for 1 hour 15 minute Baste once or twice w/ sauce during cooking time.

Steps:

• Immerse cabbage leaves in a kettle of boiling water for about 3 minutes or until limp, drain.
• Combine egg, milk, onion, salt, pepper beef and cooked rice.
• Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over meat.
• Place in crock pot.
• Combine tomatoes sauce with brown sugar, lemon juice and Worcestershire sauce.
• Pour over cabbage rolls.
• Cover and cook on low 6 to 7 hours.

Steps:

• Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.
• Separate the outer leaves and remove any coarse stalks.
• Let cool.
• Rinse the rice and boil soft in the milk for about 20 minutes.
• Let cool.
• Finely chop the onion and sautée in the butter until transparent.
• Let cool.
• Mix meat, eggs, onion, milk, spices and rice.
• Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls).
• Place them on a greased tray.
• Put the sugar or syrup on top together with a little melted butter.
• Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes.
• Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley.
• (Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).