Cabbage Rolls
Kaalikääryleet
1lt (1¾ pints) Water
400g (14oz) Lean Minced Pork or Beef
100ml (3½floz) Cabbage Cooking Liquid
225g (8oz) Chopped Cabbage
225g (8oz) Boiled Rice
1 Large White Cabbage
1 Onion
2 tbsp Flour
1-2 tbsp Syrup
1 tsp Marjoram
Butter or Margarine
Cream
Salt and White Pepper
Discard any ragged outer leaves from the cabbage and remove the hard central core.
Simmer covered with lightly salted water until just tender.
Drain and retain the cooking liquid.
Carefully remove the outer leaves to use when making the rolls.
Pat dry with kitchen paper and flatten.
Peel and finely chop the onion and fry in a little oil until transparent, do not allow to brown.
Finely chop the central part of the cabbage.
Thoroughly mix the chopped cabbage, onion, minced beef (or pork) together well, adding the marjoram and seasoning to taste, little of the cooking liquid can be added if the mixture seems too dry.
Pre-heat the oven to 200°C: 400°F: Gas 6.
Place a tablespoon or so of the mixture into the centre of the retained cabbage leaves.
Roll the leaves and tuck in the edges (you can secure them with cocktail sticks if wished).
Place the rolls into a lightly buttered ovenproof dish.
Pour over the syrup, add a few small knobs of butter (or margarine) and enough of the cooking liquid to nearly cover the rolls.
Bake for around 1 hour, turning once and occasionally basting with the cooking liquid.
Remove from the oven, remove the cabbage rolls, drain and keep warm.
Mix the flour with a little water and add to the cooking liquid, mix into the liquid and bring to the boil, simmer for a few minutes until thickened.
Add the cream and taste, adjusting the seasoning as required.
Serve with the sauce poured over the rolls, accompanied by potatoes and lingonberry or redcurrant jelly.
Serves: 4-6
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