Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Yield: Serves 4
Cuisine: Turkish
Ingredients: ½ pound ground pork; ½ teaspoon ground cumin; Fine sea salt and freshly ground black pepper; 1 teaspoon vegetable oil; 1 tablespoon sugar or maple syrup; ¼ pound ground beef; ½ cup salt; 12 large cabbage leaves, trimmed, rough stems removed; Lingonberry preserves (see Mail-Order Sources) or whole-berry cranberry sauce (optional); 2 tablespoons unsalted butter; 1 garlic clove, finely chopped; 1 onion, finely chopped; ½ teaspoon ground fennel; ½ cup cooked long-grain white rice; ½ cup whole milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THESE CABBAGE ROLLS CAN BE PREPARED UP TO 12 HOURS IN ADVANCE AND BAKED JUST BEFORE YOU SERVE THEM.

Ingredients

½ cup salt
12 large cabbage leaves, trimmed, rough stems removed
2 tablespoons

Europe
Sweden
Turkey
Starter
Dinner
Main course
Nordic
Gluten-free
Scandinavia

Method

In a large pot, combine 4 quarts water and the salt and bring to a boil over high heat. Place 6 cabbage leaves in the pot, reduce the heat to medium-low, and cook for 3 to 4 minutes, until softened but not limp. Remove and drain on a rack or kitchen towel. Repeat with the remaining cabbage leaves