Entree: Finland – Central Culinary Region – Kaalikääryleet (Cabbage leaves stuffed with seasoned minced meat and rice, simmered in a savory tomato-broth)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 1 medium head green cabbage, core removed (about 2.5 lb (1.1 kg))
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1/2 cup (100 g) uncooked short-grain rice
- 1 large egg (50 g)
- 1 medium onion, finely chopped (about 6 oz (170 g))
- 2 tbsp (28 g) butter, divided
- 1 cup (240 ml) milk
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground allspice
- 14 oz (400 g) can crushed tomatoes
- 1 1/2 cups (360 ml) beef or vegetable stock
- 1 tsp (4 g) sugar
- 2 bay leaves
- 2 lb (900 g) small potatoes for serving
- Lingonberry jam for serving (optional)

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and carefully separate 12–14 large outer leaves; blanch the leaves in boiling water 2–3 minutes until pliable. Drain and set leaves on a tray to cool. Reserve the rest of the cabbage core and inner leaves; thinly shred them for layering in the pot.
2. Rinse the rice in cold water, then place in a small saucepan with 1/2 cup (120 ml) water and a pinch of salt. Bring to a simmer, cover, and cook until just tender about 10–12 minutes; remove from heat and let cool slightly.
3. In a skillet melt 1 tbsp (14 g) butter over medium heat and sauté the onion until soft, about 5 minutes; cool slightly.
4. In a large bowl combine the ground pork, ground beef, cooked rice, sautéed onion, egg, milk, salt, pepper, and allspice. Mix gently until evenly combined.
5. Place about 2–3 tbsp (30–45 g) of filling near the stem end of each blanched cabbage leaf. Fold in the sides and roll tightly to enclose the filling, forming neat rolls.
6. In a large, heavy-bottomed pot melt the remaining 1 tbsp (14 g) butter and spread a layer of shredded reserved cabbage across the bottom. Arrange the cabbage rolls seam-side down in the pot snugly in layers, adding more shredded cabbage between layers if necessary.
7. Whisk together the crushed tomatoes, stock, sugar, and bay leaves; pour over the rolls so they are mostly covered (add a little extra stock or water if needed). Bring to a gentle simmer on the stovetop, then reduce heat, cover, and simmer for 60–75 minutes until the rolls and cabbage are tender.
8. While the rolls simmer, boil the potatoes in salted water until tender, about 15–20 minutes; drain.
9. Remove the bay leaves, adjust seasoning of the cooking liquid with salt and pepper, and serve the cabbage rolls with boiled potatoes and lingonberry jam on the side if desired.