Stuffed Cabbage Rolls with Mashed Potatoes and Lingonberries

5
Average: 5 (1 vote)
(1 vote)
Stuffed Cabbage Rolls with Mashed Potatoes and Lingonberries
share Share
print
bookmark_border Copy URL
Health Score:
7,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 55 min.
Ready in

Ingredients

for
4
For the rolls
4 tablespoons butter
125 grams short grain rice
350 milliliters milk
salt
freshly ground peppers
1 medium-sized Green cabbage (about 1 kg)
500 grams mixed Ground meat
2 tablespoons medium hot Mustard
400 milliliters Beef broth
4 tablespoons lingonberry (from a jar)
4 tablespoons Molasses
For the mashed potatoes
500 grams starchy potatoes
150 milliliters lukewarm milk
40 grams butter
Nutmeg
How healthy are the main ingredients?
potatoMustardsaltNutmeg

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Cut rolls and serve immediately with sauce and puree on warmed plates.