Swedish-Inspired Stuffed Cabbage Rolls Recipe
Prep Time:
30 minutes
Cook Time:
1 hour, 50 minutes
Servings:
12 Rolls
Ingredients
  • ¼ cup plus 1 ¼ teaspoons kosher salt, divided
  • ¼ teaspoon saffron strands
  • ¼ cup arborio rice, rinsed
  • 12 large Savoy cabbage leaves
  • 4 tablespoons unsalted butter, divided
  • 1 small yellow onion, finely chopped
  • 1 large clove garlic, minced
  • ½ pound ground pork
  • ½ pound ground beef
  • ½ cup whole milk
  • ½ teaspoon ground coriander
  • ½ teaspoon caraway seeds
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon freshly cracked black pepper
  • 2 teaspoons granulated sugar, divided
  • 1 cup beef stock, divided
  • ½ cup heavy cream
  • ½ cup lingonberry sauce
Directions
  1. Bring ¾ cup water, ¼ teaspoon salt, and the saffron to a boil in a small pot.
  2. Stir in the rice and bring back to a simmer.
  3. Cover and cook for 20 minutes until the rice is tender and the liquid is absorbed.
  4. Transfer the rice to a shallow bowl and cool it to room temperature.
  5. Bring a large pot of water and ¼ cup salt to a boil.
  6. While the water heats, place a rack over a large baking sheet.
  7. Lower 3 of the cabbage leaves into the water and cook for about 2 minutes until softened.
  8. Remove the leaves with tongs and drain on the rack.
  9. Repeat with the remaining leaves, keeping the water at a gentle boil.
  10. Heat 1 tablespoon butter over medium heat in a skillet.
  11. Add the onion and garlic and saute until soft but not brown (about 3 minutes).
  12. Transfer the onion and garlic to a shallow bowl and cool to room temperature.
  13. In a large bowl, combine the ground pork and beef, cooled rice and onion, milk, coriander, caraway, cardamom, pepper, and ½ teaspoon salt and mix until combined.
  14. Place 1 cabbage leaf on a large cutting board rib-side-down and cut out the bottom of the stem in an upside-down V.
  15. Place about 3 tablespoons of the meat filling on the center of the leaf towards the stem end and shape into a cylinder.
  16. Fold and roll the bottom of the leaf over the meat.
  17. Fold in the sides.
  18. Finish rolling the leaf up tightly.
  19. Repeat with the remaining leaves and filling.
  20. Preheat an oven to 350 F.
  21. Oil a large baking dish.
  22. Heat 1 tablespoon butter in a skillet over medium-high heat.
  23. Add 6 cabbage rolls and sprinkle the tops with 1 teaspoon sugar.
  24. Carefully brown the rolls on all sides.
  25. Transfer the rolls to the baking dish and repeat with the remaining rolls, adding 1 tablespoon butter to the pan.
  26. When all the rolls are removed, add ½ cup beef stock to the skillet and bring it to a boil, scraping up any browned bits.
  27. Reduce the broth slightly, then pour it over the top of the cabbage rolls.
  28. Cover the dish with foil and bake for about 30 minutes.
  29. While the cabbage rolls are baking, add the remaining butter to the skillet over medium heat.
  30. Once the butter has melted, pour in the remaining beef stock, heavy cream, and ½ teaspoon of salt.
  31. Simmer until the sauce has slightly thickened and keep warm.
  32. Remove the cabbage rolls from the oven and uncover.
  33. Arrange the baked cabbage rolls on a platter and drizzle with the pan sauce.
  34. Serve the rolls warm with the lingonberry sauce.