Danish Cabbage Rolls Recipes

DANISH RED CABBAGE (RøDKåL)

Steps:

• Step 1: Finely shred the red cabbage and make sure that the pieces are not too long. Put the shredded red cabbage in a large sauce pan.
• Step 2: Pour the vinegar in the sauce pan, turn on the heat and let it simmer for about 30 minutes. Stir in the cabbage regularly so that it doesn't burn to the bottom of the sauce pan.
• Step 3: Add the juice, sugar and salt to the sauce pan and let it simmer for another 30 minutes or until it has the right consistency. The consistency is basically up to you - the longer you cook it the softer you will get the red cabbage.
• Step 4: Clean some glass jars using boiling water. This will kill all bacteria so that the red cabbage will last longer. Pour the red cabbage onto the jars and seal them right away. Keep the jars refrigerated.

DANISH CABBAGE

Steps:

• Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop. Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

CLASSIC CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside. , In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally. , Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well. , Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce. , Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

CABBAGE ROLLS

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

DANISH RED CABBAGE

Steps:

• Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
• Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
• Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

DANISH CABBAGE ROLLS

Steps:

• Combine meats, egg, salt& pepper in a large bowl.
• Add milk and flour to make a stiff consistency.
• It should all come together in a ball.
• Cut around core of cabbage and soak in boiling water to loosen leaves.
• Remove leaves and fill each one with a spoonfull of meat mixture toward the core end.
• Fold this end over the meat and then fold in the sides and fasten with toothpicks.
• Place the cabbage rolls in a large pot, fold side down.
• Cover with water and boil on med.
• heat for 20 to 25 minutes.
• When cooked, drain liquid from the cabbage rolls into a large measuring cup and keep.
• SAUCE FOR CABBAGE ROLLS Melt 1/4 lb.
• margarine in a large pot.
• Add enough flour to the margarine, a little at a time, to make a crumbly texture.
• Add the cabbage water slowly, in small amounts, stirring constantly, the sauce will thicken and you continue adding cabbage water and stirring until you get a nice creamy sauce.
• Add salt& pepper to taste.
• Serve the warm cabbage rolls with a tureen of sauce to be ladled over them.

DANISH CHRISTMAS RED CABBAGE

Steps:

• Place the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions.

SCANDINAVIAN CABBAGE ROLLS KALDOMAR

Steps:

• Preheat oven to 300°F
• Butter a 13 x 9 inch baking pan; set aside.
• Remove 16 unblemished large outer leaves from cabbage. Cook leaves in boiling water 1 minute or until softened. Or, place head of cabbage in water. After 1 minute, drain. Remove 16 outer leaves from cabbage. Reserve remaining cabbage for another use. Drain softened leaves on paper towels.
• In large bowl of electric mixer, combine beef, pork, breadcrumbs, onion, egg, salt, allspice, and milk. Beat with electric mixer on high speed until mixture is light and fluffy, about 10 minutes.
• Divide meat mixture among cabbage leaves, placing an egg shaped mound near the stem end of each leaf. Roll into bundles, folding sides of cabbage leaves over meat mixture. Arrange cabbage rolls close together, in prepared baking pan, with loose end of leaf on bottom. Brush rolls with melted butter. Bake 1 hour.
• Drain juices from pan into a large skillet. Over high heat, bring juices to a rolling boil; boil until reduced to make a shiny glaze. Slowly stir cream into glaze. Bring to a boil again. Stirring occasionally, cook until thickened. Arrange cooked cabbage rolls in a shallow bowl. Pour sauce over cabbage rolls. Serve hot. Makes 8 servings or 16 cabbage rolls.
• Scandinavian Cooking B Ojakangas.