1 white cabbage
300 gr minced beef
1 dl short-grain rice
½ tsp. salt
½ tsp. pepper
3 tbsp. cooking oil
½ dl dark syrup
Remove the core of the cabbage with a sharp knife. Boil the cabbage in salted water, in a saucepan. Place a lid over the saucepan and allow the cabbage to simmer until the “leaves” begin to separate. Remove the cabbage from the water and set aside to cool.
Leave approximately 5 dl of the water in the saucepan and cook the rice until done (keep the remaining water to baste the cabbage rolls with during cooking) .
Peel away the outer leaves of the cabbage and save them for the cabbage rolls. Cut away any hard pieces and shred them together with the smaller leaves and use them for the stuffing. Stir the mince, boiled rice, chopped onion, shredded small leaves, seasonings and egg into a smooth mixture, in a mixing bowl.
Place 2 tablespoons of stuffing on each cabbage leaf. Fold the sides inwards and then wrap the leaves. Place the cabbage rolls, seam side down, onto a greased oven-proof casserole. Baste the cabbage rolls with oil and allow them to brown on both sides at 225° C, until light golden brown. Lower the heat to 175 ° C, baste the rolls with syrup, and cook for approximately one more hour.
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