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Norwegian Cabbage Rolls

Shruthi
Norwegian Cabbage Rolls are tender cabbage leaves filled with savory seasoned meat and rice.Ground pork, beef, or a combination of both creates a flavorful filling.Onion, milk, salt, pepper, and nutmeg provide gentle Scandinavian seasoning.The cabbage leaves are blanched before being filled and rolled.The rolls are slowly baked until tender, juicy, and beautifully flavored.They are delicious with potatoes, gravy, or a creamy Scandinavian-style sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Norwegian, Scandinavian
Servings 4
Calories 450 kcal

Ingredients
  

For the Cabbage Rolls

  • 1 large green cabbage
  • 1 pound (450 g) ground pork
  • ½ pound (225 g) ground beef
  • ¾ cup cooked white rice
  • 1 small onion, finely chopped
  • ½ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons butter

For the Cooking Sauce

  • 2 cups beef or chicken broth
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • ½ cup heavy cream or whole milk
  • Salt and black pepper, to taste

For Serving

  • Boiled potatoes, optional
  • Fresh parsley, chopped
  • Lingonberry or cranberry sauce, optional

Instructions
 

Prepare the Cabbage

  • Remove any damaged outer leaves from the cabbage.
    Carefully cut around the core using a sharp knife.
    Bring a large pot of salted water to a gentle boil.
    Place the cabbage into the water and cook for several minutes.
    As the outer leaves soften, carefully remove them with tongs.
    Continue until you have approximately 12–16 large cabbage leaves.
    Place the leaves on a clean kitche

Prepare the Rice

  • Cook the rice according to the package instructions.
    Allow it to cool slightly before mixing it with the meat.
    Using cooled rice helps prevent the filling from becoming overly soft.

Prepare the Filling

  • Place the ground pork and ground beef in a large bowl.
    Add the cooked rice, chopped onion, egg, milk, salt, black pepper, nutmeg, and allspice if using.
    Mix gently until all ingredients are evenly combined.
    Do not overmix, as this can make the filling dense.

Trim the Cabbage Leaves

  • Place each cabbage leaf flat on a work surface.
    If the central rib is very thick, carefully trim or flatten it with a knife.
    This makes the leaves easier to roll.

Fill the Cabbage Leaves

  • Place approximately 2–3 tablespoons of filling near the lower center of each cabbage leaf.
    Do not overfill because the rice and meat mixture expands slightly during cooking.

Roll the Cabbage

  • Fold the sides of the cabbage leaf toward the center.
    Then roll it firmly from the bottom upward, creating a neat parcel.
    Place each cabbage roll seam-side down.
    Repeat with the remaining leaves and filling.

Prepare the Baking Dish

  • Preheat the oven to 350°F (175°C).
    Lightly butter a large baking dish.
    Arrange the cabbage rolls snugly in the dish with the seam side facing down.

Add the Broth

  • Pour the broth around the cabbage rolls.
    The liquid should come approximately one-third to halfway up the sides of the rolls.
    Cover the baking dish tightly with aluminum foil.

Bake

  • Bake for approximately 50–60 minutes.
    Remove the foil during the final 10–15 minutes of cooking to allow the cabbage to become lightly golden on top.
    The filling should be completely cooked and reach a safe internal temperature of 160°F (71°C) for ground meat.

Prepare the Creamy Sauce

  • While the cabbage rolls are cooking, melt the butter in a small saucepan.
    Whisk in the flour and cook for about 1 minute.
    Gradually whisk in some of the cooking broth.
    Add the cream or milk and continue whisking until the sauce becomes smooth and lightly thickened.
    Season with salt and black pepper.

Rest the Rolls

  • Remove the cabbage rolls from the oven.
    Allow them to rest for approximately 10 minutes before serving.
    This helps the filling settle and makes the rolls easier to handle.

Serve

  • Arrange the cabbage rolls on a serving platter.
    Spoon some of the creamy sauce over the top.
    Garnish with fresh parsley.
    Serve with boiled potatoes and a little lingonberry or cranberry sauce if desired.

Notes

  • Choose a large cabbage with flexible outer leaves for easier rolling.
  • Blanch the cabbage leaves carefully so they become soft without falling apart.
  • Use cooled rice when preparing the filling.
  • Do not overfill the leaves because the filling expands during cooking.
  • Gentle seasoning is traditional-style, allowing the cabbage and meat to remain the main flavors.
  • Pork adds richness while beef provides a deeper savory flavor.
  • Keep the rolls seam-side down so they remain closed during cooking.
  • Allow the rolls to rest before serving for easier handling.
Keyword kålrul recipe, Norwegian cabbage rolls, Norwegian Comfort Food, Norwegian stuffed cabbage, Scandinavian cabbage rolls, stuffed cabbage recipe