Cabbage Rolls Stuffed with Frikkadels
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INGREDIENTS
1 large head green cabbage, about 2 to 3 pounds
1 recipe uncooked frikkadel meat mixture (see Braised Meat Patties)
2 cups boiling beef stock, fresh or canned
2 tablespoons flour
˝ cup cold water
Salt
Freshly ground black pepperWash the cabbage under cold running water and trim off and discard any discolored or badly bruised outer leaves. Place cabbage in enough boiling water to cover it completely, and cook it briskly for about 10 minutes. Lift the cabbage out of the pot but keep the water at a boil. Carefully peel off as many outside leaves as you can without tearing them, and set them aside. Then return the cabbage to the pot, boil for a few minutes longer, and once more peel off the softened outer leaves. Repeat the process until you have at least 12 unbroken leaves.
To make cabbage rolls, spread the leaves on a flat surface and with a small, sharp knife trim off the tough rib end at the base of each one. Pat and shape about 1/3 cup of the “frikkadel” meat mixture into a flattened, round patty about 2 inches in diameter and 1 inch thick.
Place the patty in the center of the leaf and fold the top over, tucking it securely under the meat. Fold the sides over the top, and roll the filled leaf into a neat package. Loop kitchen string around the width and length of the roll and tie it securely. Trim, fill, fold and tie the remaining cabbage leaves similarly.
Arrange the rolls seam side down in a heavy skillet large enough to hold them snugly in one layer. Pour in the 2 cups of stock, and bring it to a boil. Then lower the heat, cover the pan tightly, and simmer for 1 hour. (Check the pan from time to time and if it seems dry, add a few more tablespoons of boiling stock - or water.) With a slotted spoon or tongs, transfer the cabbage rolls to a heated platter and drape foil loosely over them while you prepare the sauce.
With a whisk, make a smooth paste of the flour and cold water, and whisk it gradually into the stock remaining in the skillet. Cook, stirring frequently, until the sauce thickens lightly. Season with salt and pepper.
To serve, pour the sauce over the cabbage rolls or present it separately in a bowl or sauceboat.
Serves 6