Velkommen! My interpretation of the typical Norwegian klruletter. I make them in a way that my lady likes. I add some caraway seeds, rice, and a little less potato starch to the filling, giving it, in my opinion, a more meaty texture and flavor. Serve with rice, cooked potatoes, and brunsaus (brown gravy). Cucumber salad makes a fantastic side dish for this meal.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- You can use ground lamb instead of ground beef, and cornstarch instead of potato starch.
- Cooking time will vary based on thickness of cabbage rolls.
Nutrition Facts
| Calories | 316 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 8 g |
| Protein | 16 g |
| Saturated Fat | 9 g |
| Sodium | 678 mg |
| Sugars | 11 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I made this for dinner tonight and it was so delicious. My only change was a slight decrease in the salt, to 1 1/2 tsp. Loved the flavors especially the carroway seeds. Made 8 rolls. Had a little mixture left so I added some bread crumbs and rolled into 6 meatballs. Will cook them tomorrow. I am not really big on the traditional tomato based cabbage rolls but these were awesome. Served with mashed potatoes and buttered carrots. Topped the rolls with a yummy beef and mushroom gravy