Most likely brought to Sweden from the Ottoman Empire, stuffed cabbage rolls are a hearty and beloved Swedish dinner dish, perfect for cold and dark winter nights when you just need something delicious to warm you up. Serve alongside potatoes and a creamy sauce to eat them just like the Swedes do!

Prep Time: 20 minutes

Cook Time: 45 minutes

Servings: 12-16 rolls (serves about 4-6 people)

Ingredients

• 1/4 cup white rice (uncooked)
• 1/2 cup water
• 1 head savoy or green cabbage
• 1 lb meatloaf mix or 50/50 ground beef and ground pork
• 1 medium onion, diced
• 1 egg
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp allspice
• 3/4 tsp dried thyme
• 2 tbsp chopped fresh parsley
• 1/2 cup beef stock

Preparation

1. Fill a large pot with water (about two-thirds of the way full) and put it on the stove on high to boil.
2. Rinse the rice and add to a small pot on the stove along with the 120 ml of water. Let this come to a boil, then turn the stove to low, cover, and leave it for around 5-10 minutes until all the water has been absorbed. Set aside.
3. Prepare the cabbage leaves by removing whole leaves from the head of cabbage and rinsing them. We use 12-16 leaves, depending on how big they are.
4. When the large pot of water is boiling, add the cabbage leaves and boil for 3-5 minutes until the leaves are pliable (meaning you can bend them without them breaking). Transfer the leaves to a paper towel lined baking sheet to drain. You may want to do this in two batches!
5. Prepare the meat filling by adding the ground meat, diced onion, salt, pepper, allspice,thyme, parsley, egg, and the cooked rice to a bowl. Mix together well until everything is well distributed and the mixture holds together (like you’re making meatballs). If you want to taste for salt and other seasonings, microwave a small piece to taste it.
6. Preheat the oven to 375 degrees F.
7. Fill each cabbage leaf by adding a few tablespoons of meat mixture in the center of the leaf. Fold the sides of the leaf over the meat filling, fold the base (thicker end) over this,and roll to seal the meat inside the cabbage. Basically, fold it like you would fold a burrito.
8. Place the rolls into an oven safe 9x13 inch dish with the seam side of the leaf facing down to keep them sealed.
9. Pour the beef stock over the rolls, cover (either with a lid or with foil) and bake for about 30 minutes.
10. Remove the lid and bake for another 10 minutes.
11. Serve with a side of potatoes, and sour cream or a creamy sauce.

Recipe by Skandibaking