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  Added: Sep 18, 2007  •  Visited (1011)  •  Print version Print this recipe (62)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Swedish - Style Stuffed Cabbage
What You Need:
  • 1 tablespoon salt
  • 1 cabbage (3 pounds)
  • ½ cup margarine
  • ½ pound mushrooms, chopped
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 1 pound ground beef
  • 1 pound ground pork
  • 2 hard-cooked eggs, chopped
  • ¼ cup light or dark com syrup
  • 1½ teaspoons salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground allspice
  • 1/3 cup cornstarch

  • How To Cook:
    1. Bring 2 quarts water and salt to a boil in a large saucepan over medium-high heat. Add cabbage; boil 5 to 10 minutes.

    2. Remove cabbage; reserve 2 cups of cabbage liquid. Carefully remove 12 leaves from the cabbage; drain.

    3. Melt ¼ cup margarine in a 5-quart Dutch oven over medium heat. Add mushrooms, onion and garlic; saute 5 minutes. Remove from heat.

    4. Stir together mushroom mixture, beef, pork, eggs, 2 tablespoons corn syrup, salt, pepper and allspice in a large bowl until well mixed; gradually add ¾ cup water. (Mixture should be quite moist.)

    5. Place ½ cup of meat mixture on each cabbage leaf; fold sides of cabbage leaves over meat and roll up.

    6. Heat remaining margarine and remaining corn syrup in the Dutch oven over medium heat until margarine is melted; add cabbage rolls, 4 at a time, and cook until glazed on all sides.

    7. Return to Dutch oven; add reserved cabbage liquid and cook over low heat 40 minutes.

    8. Remove cabbage rolls.

    9. Mix cornstarch and ½ cup water until smooth; add to liquid.

    10. Bring to a boil over medium heat and boil 1 minute, stirring constantly. Spoon over cabbage rolls.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » Sweden
    Main Ingredient » Vegetables » Cabbage
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Meat & Poultry » Beef
    Dish » Appetizers



     




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