Dinner

Norwegian Cabbage Rolls (Kålrulletter)

Name: Norwegian Cabbage Rolls (Kålrulletter)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 large yellow onion, finely chopped; 1 pound 80% lean ground beef; 1 cup cooked rice; ½ cup heavy whipping cream; 1 large egg; 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; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; 2 large heads cabbage, cored

Hearty and comforting, these traditional Norwegian cabbage rolls feature a savory ground beef and rice filling, gently spiced and wrapped in tender cabbage leaves, then baked to perfection.

Instructions

Prepare Cabbage: Bring a large pot of salted water to a boil. Carefully remove the outer leaves from the cored cabbage heads. Blanch the leaves in boiling water for 3-5 minutes until pliable. Drain and let cool enough to handle, then carefully trim any thick veins from the base of each leaf.
Sauté Onion: In a large skillet, melt the butter over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Let cool slightly.
Prepare Filling: In a large bowl, combine the ground beef, cooked rice, heavy whipping cream, egg, fresh Italian parsley, potato starch, salt, black pepper, caraway seeds, ground ginger, ground nutmeg, and ground cloves. Add the sautéed onion. Mix thoroughly by hand until all ingredients are well combined.
Assemble Rolls: Lay a blanched cabbage leaf flat. Place a spoonful (about 2-3 tablespoons) of the meat filling near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll tightly from the stem end towards the tip, forming a compact roll. Repeat with the remaining cabbage leaves and filling.
Arrange and Bake: Preheat oven to 350°F (175°C). Arrange the cabbage rolls snugly in a large baking dish, seam-side down. You may add a splash of water or broth (about ½ cup) to the bottom of the dish to prevent sticking and keep them moist.
Bake: Cover the baking dish tightly with foil and bake for 1 hour. Remove the foil and continue baking for another 15-20 minutes, or until the cabbage rolls are tender and the filling is cooked through and browned slightly on top.
Serve: Let the cabbage rolls rest for a few minutes before serving. Traditionally served with boiled potatoes and a simple pan sauce made from the baking liquid.

Norwegian Cabbage Rolls, or Kålrulletter, are a beloved classic in Scandinavian cuisine. This dish combines the rich flavors of seasoned ground beef and fluffy rice with the mild sweetness of cabbage, all simmered in a creamy sauce. It’s a perfect hearty meal for colder days, offering a comforting and satisfying experience that brings a taste of Norwegian home cooking to your table.