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Kaalikääryleet
Finnish Cabbage Rolls
Kaalikääryleet are tender cabbage leaves wrapped around a savory filling of minced meat (often a mix of beef and pork) and rice, then baked until tender and flavorful. They are a comforting and traditional Finnish dish, often served with lingonberry jam and mashed potatoes.
🧂 Ainekset
- 1.5 kg White cabbage
- 600 g Ground beef
- 300 g Ground pork
- 2 dl Cooked rice(short-grain pudding rice (puuroriisi) preferred)
- 1 large Yellow onion(finely chopped)
- 1 large Egg
- 1 dl Milk(or cream)
- 1 tsp Salt
- 1 tsp Black pepper(freshly ground)
- 1 tsp Allspice(ground)
- 1 tbsp Dried marjoram
- 2 tbsp Butter(for sautéing)
- 3 dl Beef stock
- 1 tbsp Golden syrup(or dark syrup)
- 1 to taste Beef stock cubes(for boiling cabbage)
- 2 tsp Salt(for boiling cabbage)
👨🍳 Ohjeet
- 1
Bring a large pot of salted water with beef stock cubes to a simmer. Gently loosen and separate the cabbage leaves, keeping them intact. Blanch the leaves in simmering water for 2-3 minutes until pliable. Drain and set aside to cool.
- 2
Melt butter in a small frying pan over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Set aside to cool slightly.
- 3
In a large bowl, combine the ground beef, ground pork, cooked rice, sautéed onion, egg, milk, salt, pepper, allspice, and marjoram. Mix thoroughly but avoid overmixing.
- 4
Trim the thick stem from each blanched cabbage leaf. Lay a leaf flat, place 2-4 tablespoons of filling in the center, fold in the sides, and roll tightly. Place seam-side down in a buttered ovenproof dish, packing them closely.
- 5
Mix the golden syrup with a splash of beef stock. Brush this mixture over the cabbage rolls. Pour the remaining beef stock gently around the rolls.
💡 Ammattilaisvinkit: This helps with caramelization and keeps the rolls moist. - 6
Cover the dish loosely with foil and bake in a preheated oven at 175°C (fan 160°C) for 45 minutes. Remove foil and bake for another 20-30 minutes, or until nicely browned and cooked through.
💡 Ammattilaisvinkit
- ✓For a richer filling, you can use a higher fat content in the ground meat.
- ✓If you don't have beef stock, water can be used, but the flavor will be less intense.
- ✓Lingonberry jam is the traditional accompaniment.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use a mix of beef and lamb for the filling.
- Add finely chopped inner cabbage leaves to the filling for extra texture and flavor.
- Serve with a creamy dill sauce instead of lingonberry jam.