Cabbage rolls

Despite the many work phases, preparing cabbage rolls is not difficult at all. The filling of the stout cabbage rolls is very adaptable, with vegan options also available.

Classics Main course

Ingredients for four

  • 1 Savoy cabbage


  • 300 g minced meat
  • 1 onion
  • 2 teaspoons of salt
  • ½ teaspoon of black pepper
  • 2 dl of rice
  • 5 dl of bouillon
  • 3 dl of strong bouillon
  • 3 tablespoons of syrup


  1. Remove 15–20 of the outer cabbage leaves and steam for a minute or two to soften the stems.
  2. Thin the stems with a knife to make wrapping easier.
  3. Cook the rest of the cabbage in salt water until it’s soft, then crush.
  4. Cook the rice in bouillon.
  5. Brown the minced meat and onion in a baking oven or frying pan and add spices.
  6. Mix cooked rice, meat, and cabbage into the filling.
  7. Put 1–2 tablespoons of filling to the base of the cabbage leaf. Fold the edges to the centre and roll the cabbage leaf. Place the cabbage rolls in a greased oven tin seam down to ensure they don’t open.
  8. Fill the tin with cabbage rolls and pour syrup over them. Finally, add strong bouillon to the bottom of the tin.
  9. Cook at 200 °C for 40–50 minutes. During cooking, take some of the stock from the bottom and put it on the rolls to prevent them from drying.


You can also make rolls as a vegetarian dish by replacing minced meat with soy groats. Boiled potatoes with brown base sauce and lingonberry or currant jelly are a great addition to the rolls.

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