Best 4 Norwegian Cabbage Rolls Recipes
**Unravel the Enchanting Flavors of Norwegian Cabbage Rolls: A Culinary Symphony of Comfort and Tradition**
Embark on a delectable journey through the heart of Norwegian cuisine with our carefully curated collection of cabbage roll recipes. These culinary masterpieces, known as "kålrulletter" in Norwegian, are a testament to the country's rich culinary heritage, blending the finest flavors and textures into a harmonious symphony of taste. Each recipe offers a unique interpretation of this classic dish, showcasing the diverse culinary traditions that span the regions of Norway. From the traditional "Hjemmelaget Kålrulletter" to the innovative "Fiskefarse Kålrulletter," these recipes cater to every palate, promising an unforgettable dining experience.
**1. Hjemmelaget Kålrulletter: A Culinary Classic Rooted in Tradition**
Immerse yourself in the authentic flavors of Norway with this traditional cabbage roll recipe. Tender cabbage leaves are lovingly wrapped around a savory filling of ground pork, beef, and rice, seasoned with a medley of aromatic spices. Simmered gently in a rich tomato sauce, these cabbage rolls exude a heartwarming aroma that fills the kitchen with anticipation.
**2. Fiskefarse Kålrulletter: A Fishy Twist on a Beloved Dish**
For seafood enthusiasts, this recipe presents a delightful twist on the classic cabbage roll. Delicate fish farce, a mixture of finely minced fish and seasonings, takes center stage in this innovative dish. Wrapped in tender cabbage leaves and simmered in a creamy sauce, these cabbage rolls burst with savory flavors of the sea, offering a lighter yet equally satisfying alternative.
**3. Vegetarisk Kålrulletter: A Symphony of Vegetables for the Plant-Based Palate**
Catering to vegetarians and vegans, this recipe reimagines the cabbage roll with a symphony of colorful vegetables. A vibrant filling of sautéed mushrooms, bell peppers, carrots, and spinach is nestled within tender cabbage leaves, creating a hearty and nutritious main course. Simmered in a flavorful vegetable broth, these cabbage rolls offer a guilt-free indulgence in culinary delight.
**4. Kylling Kålrulletter: A Poultry Delight with a Norwegian Touch**
Poultry lovers will find solace in this recipe, which features succulent chicken as the star ingredient. Tender chicken breasts are wrapped in cabbage leaves and simmered in a rich tomato sauce, infusing the dish with a medley of herbs and spices. The result is a comforting and flavorful meal that showcases the versatility of cabbage rolls.
NORWEGIAN CABBAGE ROLLS
Velkommen! My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.
Provided by Andrew Currin-Chodur
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
- Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
- Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
- Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
- Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
- Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 26.9 g, Cholesterol 84.4 mg, Fat 17.3 g, Fiber 8.4 g, Protein 16.1 g, SaturatedFat 8.7 g, Sodium 677.7 mg, Sugar 10.9 g
NORWEGIAN CHRISTMAS CABBAGE
Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds.
Provided by Finn Roed
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
- Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.4 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 322.3 mg, Sugar 23.3 g
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
KALDOMAR- SCANDINAVIAN CABBAGE ROLLS
These rolls are a favorite in Scandinavian countries. i adapted them from a recipe I found online. they are juicy, flavorful, and oh so good!
Provided by tornadoes three
Categories Scandinavian
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F
- Butter a 13 x 9 inch baking pan; set aside.
- Remove 16 unblemished large outer leaves from cabbage. Cook leaves in boiling water 1 minute or until softened. Or, place head of cabbage in water. After 1 minute, drain. Remove 16 outer leaves from cabbage. Reserve remaining cabbage for another use. Drain softened leaves on paper towels.
- In large bowl of electric mixer, combine beef, pork, breadcrumbs, onion, egg, salt, allspice, and milk. Beat with electric mixer on high speed until mixture is light and fluffy, about 10 minutes.
- Divide meat mixture among cabbage leaves, placing an egg shaped mound near the stem end of each leaf. Roll into bundles, folding sides of cabbage leaves over meat mixture. Arrange cabbage rolls close together, in prepared baking pan, with loose end of leaf on bottom. Brush rolls with melted butter. Bake 1 hour.
- Drain juices from pan into a large skillet. Over high heat, bring juices to a rolling boil; boil until reduced to make a shiny glaze. Slowly stir cream into glaze. Bring to a boil again. Stirring occasionally, cook until thickened. Arrange cooked cabbage rolls in a shallow bowl. Pour sauce over cabbage rolls. Serve hot. Makes 8 servings or 16 cabbage rolls.
Nutrition Facts : Calories 418.3, Fat 28.3, SaturatedFat 13, Cholesterol 136.4, Sodium 791, Carbohydrate 15.8, Fiber 3.9, Sugar 6.4, Protein 26
Tips:
- Choose the right cabbage: Use a large, firm head of green or Savoy cabbage. The leaves should be pliable but not too thin.
- Blanch the cabbage leaves: This helps to soften the leaves and make them more pliable for rolling.
- Use a variety of fillings: The traditional Norwegian cabbage roll filling includes ground beef, pork, and rice, but you can also use turkey, chicken, or lamb. Add vegetables like carrots, celery, and onions for extra flavor and texture.
- Season the filling well: Use a combination of salt, pepper, garlic, and other herbs and spices to taste.
- Roll the cabbage rolls tightly: This will help to keep the filling inside the rolls while they are cooking.
- Brown the cabbage rolls before simmering: This will give them a nice color and help to seal in the flavors.
- Simmer the cabbage rolls in a flavorful broth: This will help to keep them moist and tender.
- Serve the cabbage rolls with your favorite sides: Mashed potatoes, boiled potatoes, or lingonberry jam are all popular choices.
Conclusion:
Norwegian cabbage rolls are a hearty and flavorful dish that is perfect for a cold winter day. They are also a great way to use up leftover meat and vegetables. With a little planning and effort, you can easily make this delicious and satisfying meal at home.
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