Stuffed Cabbage Rolls with Mashed Potatoes and Lingonberries
- For the rolls
- 4 Tbsps butter
- 125 grams short grain rice
- 350 milliliters milk
- freshly ground peppers
- 1 medium-sized Green cabbage (about 1 kg)
- 500 grams mixed Ground meat
- 2 Tbsps medium hot Mustard
- 400 milliliters Beef broth
- 4 Tbsps lingonberry (from a jar)
- 4 Tbsps Molasses
Preheat oven to 180°C (approximately 350°F). Heat 2 tablespoons butter in a pan and cook the rice until soft. Pour milk into pan with rice and season with salt and pepper to taste, Bring rice mixture to a boil and cook, covered, over low heat until creamy, about 20 minutes, then leave to cool.
Remove and discard outer cabbage leaves if necessary. Remove 12 large leaves and cut off stems. Blanch cabbage leaves in boiling salted water for 2 minutes, remove, rinse with cold water and drain well. Cut remaining cabbage quarters lengthwise, remove the core and finely chop.
Combine rice, ground meat, chopped cabbage and mustard and season with salt and pepper to taste. Divide mixture among cabbage leaves, turn in the edges, roll and tie if necessary with kitchen twine. Heat remaining butter in a roasting pan and fry rolls, turning so they cook evenly. Pour in broth, add lingonberries and drizzle rolls with molasses. Bake in preheated oven for about 1 hour.
Turn rolls occasionally while baking and baste with meat juices. Rinse potatoes, peel and cook for 25-30 minutes in boiling salted water. Drain, allow liquid to evaporate and press through a potato ricer. Combine potatoes with milk and butter and beat into a smooth puree with an immersion blender. Season with salt, pepper and nutmeg to taste.
Cut rolls and serve immediately with sauce and puree on warmed plates.