Entree: Finland – Southern Finland – Kaalikääryleet (Cabbage leaves stuffed with seasoned rice and ground meat, baked in a savory tomato sauce)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 30 min

Ingredients

- 1 large head green cabbage (for about 12 large leaves)
- 1 lb (450 g) ground beef
- 8 oz (225 g) ground pork
- 3/4 cup (150 g) long‑grain rice, uncooked
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 2 tbsp (30 ml) butter for sautéing
- 1 large egg, approx. 50 g
- 1/4 cup (60 ml) milk
- 1 tsp (6 g) salt (for filling)
- 3/4 tsp (2 g) black pepper
- 1/4 tsp (0.5 g) ground allspice or nutmeg (optional)
- 2 cups (480 ml) crushed tomatoes or passata
- 1 cup (240 ml) beef or vegetable stock
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) sugar (to balance acidity)
- 2 tbsp (30 ml) butter or oil for greasing the baking dish
- Salt and pepper to taste for sauce
- Lingonberry jam for serving (optional)

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and blanch whole head for 3–5 minutes until outer leaves are pliable; remove leaves as they soften and set aside to cool. Reserve any small inner leaves for stuffing or chop for the filling.
2. Meanwhile, rinse rice and cook it about halfway according to package directions (it should be tender but still a bit firm); drain and cool.
3. Sauté the chopped onion in 2 tbsp (30 ml) butter over medium heat until soft, 5–7 minutes; cool slightly.
4. In a large bowl combine ground beef, ground pork, partially cooked rice, sautéed onion, beaten egg, milk, salt, pepper, and allspice. Mix gently but thoroughly.
5. Trim thick rib from each cabbage leaf to make folding easier. Place about 2–3 tbsp (30–45 g) of filling near the stem end of a leaf, fold in sides and roll tightly into a neat parcel. Repeat to make about 10–14 rolls.
6. Preheat oven to 350°F (175°C). Spread a thin layer of sauce (see next step) in a buttered 9x13 inch (23x33 cm) baking dish. Arrange rolls seam‑side down in the dish, snugly in rows.
7. For the sauce whisk together crushed tomatoes, stock, tomato paste, sugar, and a pinch of salt and pepper. Pour evenly over the cabbage rolls to almost cover them.
8. Cover the dish tightly with foil and bake for 1 hour; remove foil and bake another 30–40 minutes until sauce is bubbling and rolls are tender.
9. Let rest 10 minutes before serving. Serve warm with mashed potatoes and a spoonful of lingonberry jam if desired.