Kålruletter – Cabbage Leaves Stuffed With Ground Pork

By on 05/12/2015

Kålruletter – Cabbage Leaves Stuffed With Ground Pork

Summer is on its way and the season in Norway is celebrated with a bit lighter, traditional pre-summer dinners.   Cabbage is in season in Norway from May through the end of June, and has always been an important vegetable for Norwegians. An old classic, this consists of ground pork that is spooned into blanched cabbage leaves and sauteed (or steamed) in a pan.

KÅLRULETTER

Serves 4

– 1 lb ground pork (you can also use beef, chicken or turkey)
– 2 tsp salt
– 1 egg
– 2 tbsp fresh parsley, chopped fine
– 1 tsp fresh ground pepper
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 2 tbsp cornstarch or potato starch
about 1/2 cup heavy cream or milk
– 1 Vidalia onions, peeled, halved and diced small
– 2 tbsp for sauteing onion
– 16 large nice, fine and green cabbage leaves, picked and cut off the thickest part of the stem running down the middle (Napa Cabbage works well too as the leaves are a bit more pliable)
– about 1 quart water
– salt for water
– butter for sauteing

Make the ground meat mixture:

Saute the onions in a saute pan over medium heat with the 2 tbsp of butter and plenty of salt and a dash of sugar. They should be caramelized and browned, adjust heat and avoid stirring too much but don’t let them burn. It will take about 15 minutes or so. Reserve.

Combine the ground pork with the sauteed onion, egg, salt, pepper, spices, parsley, cornstarch and cream/milk, either by hand or pulse in a food processor. Set aside in fridge while you blanch the cabbage leaves.

In a large pot over medium heat, pour in the quart of water and season with salt. Reduce to a simmer and blanch the leaves for about 1 i minute until bright green, remove and place in a bowl of ice water to stop them from cooking. Pat them dry with a paper towel, place a spoonful of the meat mixture in the lower half of the leaf, and roll it up. * Note: if you find it difficult to enclose the meat mixture in the cabbage leaf, you can use a small piece of butcher twine to tie the cabbage leaves with, or as some people do, enclose it further with a strip of bacon for additional flavor 🙂

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With the seam down, place the kålruletter in a large saute pan over medium heat with some butter, and saute them on both sides. Place a lid on the pan to finish cooking.

kalruletter

Serve the kålruletter with boiled potatoes and carrots and white gravy (gravy is optional).

White Gravy with Dill Recipe

2 cups milk

3 tbsp flour

3 tbsp butter

1-2 tbsp freshly chopped dill

salt, pepper, freshly ground nutmeg

In a small sauce pot over medium heat, pour in the milk and heat up until warm.Place the butter into a shallow sauce pan over medium heat, as soon as it has melted add in the flour and whisk until combined. Gradually add in the warm milk, while constantly whisking until smooth and a bit thick or until it has the consistency you want from the gravy (add more milk if it gets too thick). Season with dill, salt, pepper and ground nutmeg.

Source: arcticgrub.wordpress.com

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