Swedish Cabbage Rolls

"A recipe from my mother's friend. We always make extra to freeze."
 
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Ready In:
1hr
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Boil cabbage until softened.
  • Remove from pot.
  • Using oven mitts, peel leaves off.
  • Mix beef, rice, salt/pepper, egg and milk and onions in bowl.
  • Fill cabbage leaves with mixture and roll up.
  • Place cabbage rolls in a 9" x 13" baking dish.
  • Mix ingredients of sauce together and pour over cabbage rolls.
  • Bake at 350F for 1 hour.

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Reviews

  1. I used a ground soy meatless instead of the ground beef in the filling (for health reasons) and the filling turned out fine! I noticed there was no amount given for cabbage in the recipe and I had to guess. I ended up with way more filling at the end after preparing enough rolls for 6 people. I will say I think the tomato paste in the sauce must be a mis-print because the sauce ended up thick and pasty and tasted just like...tomato paste, and didn't pour over the rolls like a sauce at all. If I make this recipe again I certainly would try using tomato "sauce" instead, and seasoning with something, perhaps some paprika to start. Overall, a good recipe, if the sauce can be worked out. I have the extra filling in the freezer, ready to use in some green peppers topped with cheese. :)
     
  2. We liked the basic recipe, but I added some chili powder and cumin to the meat for a bit more southwestern flavor.
     
  3. Sorry, real Swedish cabbage rolls (k?ldolmar) isn't served with a tomato based sauce.
     
  4. This is not a true Swedish dish. Tomato paste or sauce is NEVER used in the recipe. It should have a brown gravy. Usually 1 1/2 lbs ground beef plus 1/2 lb ground pork or veal is used. One of the other recipes on this site is fairly close to what it should be. My grandmother was from Sweden and would think this recipe as odd.
     
  5. Great flavor, had to re-arrange the ingredients. This is a meatloaf type filling that uses raw minute rice. I will make this again.
     
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