Norwegian Cabbage Rolls
Description
Caraway seeds and rice are added to the filling of these Norwegian cabbage rolls to deliver extra flavor and texture.
Ingredients
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2 tablespoons unsalted butter
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1 large yellow onion, finely chopped
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1 pound 80% lean ground beef
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1 cup cooked rice
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1/2 cup heavy whipping cream
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1 large egg
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1 tablespoon finely chopped fresh Italian parsley
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2 teaspoons potato starch
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2 teaspoons salt
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1 teaspoon coarsely ground black pepper
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1 teaspoon whole caraway seeds
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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2 large heads cabbage, cored
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
2
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.
3
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.
4
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.
5
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.
6
Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
7
Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.