Stuffed Cabbage Rolls with Mashed Potatoes and Pan Gravy or Cream Sauce

Cabbage rolls prepared my way consist of ground turkey, boiled rice, spices, and white cabbage. Cabbage rolls are a Swedish version of dolmas from the Orient which is stuffed grape leaves. The Swedish classic is made with white cabbage instead of grape leaves, which are used in many other countries. The oldest evidence of cabbage rolls being made in Sweden is a recipe for “Dolma” in a famous food profile, Cajsa Warg’s cookbook from the 1765 edition. In her recipe, they are prepared in the Oriental style with grape leaves, ground beef, and lemon juice. According to legend, it was Swedes in the service of the King Karl XII, who brought both the dish and its name back to Sweden, although there is no solid evidence for this. I serve my cabbage rolls with potato purée, pan gravy or cream sauce (which my family prefers), and the classic Swedish accompaniments parsley and lingonberry jam/freshly stirred lingonberries. Cabbage rolls are easy to make but very time-consuming and a bit of a project. Therefore, I often make a double batch and freeze some for busier days.

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You will need

Cabbage Rolls

8 large leaves from a large head of green cabbage

1 lb (500 g) ground turkey

1 oz (25 g) + 1 oz (25 g) butter

2 cups + 1 tbsp (500 ml) of onion, finely chopped

1 tbsp (15 ml) garlic, finely chopped

1 tsp (5 ml) medium-hot red chili, finely chopped

¾ cup + 1 tbsp (200 ml) cooked, cooled jasmine rice

⅔ cup (150 ml) whole milk

3 tbsp + 1 tsp (50 ml) panko breadcrumbs

1 egg

Salt

Freshly ground black pepper

Braising Gravy

2 tbsp (30 ml) butter

⅓ cup + 1 tbsp (100 ml) onion, chopped

1 tsp (5 ml) garlic, finely chopped

1 tsp (5 ml) medium-hot red chili, chopped

⅓ cup + 1 tbsp (100 ml) cabbage stems from the leaves, chopped

2 cups + 1 tbsp (500 ml) mushroom broth

2 tsp (10 ml) Japanese soy sauce

⅓ cup + 1 tbsp (100 ml) light syrup + more for drizzling (or light corn syrup as a substitute)

Salt

Freshly ground black pepper

1 tbsp (15 ml) cornstarch

2 tbsp (30 ml) water

Cream Sauce

All the braising liquid

1¼ cups (300 ml) heavy cream

Salt

Freshly ground black pepper

Potato puree

2.2 lbs (1000 g) starchy potatoes, peeled and cut into evenly sized chunks

5 garlic cloves, halved

4 oz (100 g) butter

1½ cups - 1⅔ cups (350 ml - 400 ml) full fat milk (amount depending on desired texture of puree)

⅓ cup + 1 tbsp (100 g) Philadelphia cream cheese

2 tsp (10 ml) salt (for boiling water) + 1½ to 2 tsp (7½-10 ml) for seasoning

1 tsp (5 ml) white pepper

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

2 tsp (10 ml) Old Bay seasoning

½ tsp (2½ ml) Pul biber (Aleppo pepper or mild chili flakes)

1 tsp (5 ml) honey

¼ tsp (1.25 ml) ground nutmeg

For serving

Lingonberry jam – preferably raw-stirred lingonberries

Parsley, chopped

How to make it

Cabbage Rolls

1. Cut out the core of the cabbage.

One large head of green cabbage

2. Bring a large pot of water to a boil and lightly salt it once the water has come to a boil. Lower in the whole cabbage and cook covered for about 15–20 minutes, until the leaves can be pulled off easily. Take a cabbage leaf and cut a small V out of the thick stem/rib at the bottom of each of the eight leaves. Place them on a plate with a small bowl turned upside down underneath, so they keep their rounded shape and don’t break. Save the cut-off ribs for the gravy.

8 large leaves from a large head of green cabbage

3. Mix the milk and rice and let sit for 10 minutes. Then add the panko and mix well.

¾ cup + 1 tbsp (200 ml) cooked, cooled jasmine rice

⅔ cup (150 ml) whole milk

3 tbsp + 1 tsp (50 ml) panko breadcrumbs

4. Beat the egg and stir it into the mixture.

1 egg

5. Heat a skillet with butter and add the onion, garlic, and chili. Sauté over medium heat until the onion has a nice color. Season with salt and pepper. Let cool, then add to the bowl with rice, panko, and milk.

1 oz (25 g) butter

2 cups + 1 tbsp (500 ml) of onion, finely chopped

1 tbsp (15 ml) garlic, finely chopped

1 tsp (5 ml) medium-hot red chili, finely chopped

Salt

Freshly ground black pepper

6. Add the ground turkey and mix well. Fry a small patty to check the seasoning and adjust if needed.

1 lb (500 g) ground turkey

Salt, if needed

Freshly ground black pepper, if needed

7. Preheat the oven to 350°F (180°C).

8. Divide the filling into eight equal portions. Place each portion of filling on each cabbage leaf, fold in the sides, and roll up into a cabbage roll. Repeat until all eight rolls are filled. Place them seam-side down in an ovenproof dish. Put a small pat of butter on each roll. Bake for 25–30 minutes, until they are nicely colored.

1 oz (25 g) butter

Gravy

9. Prepare the gravy while the cabbage rolls are in the oven. Melt the butter in a pan and add the onion, garlic, chili and chopped cabbage stems. Sauté until nicely browned.

2 tbsp (30 ml) butter

⅓ cup + 1 tbsp (100 ml) onion, chopped

1 tsp (5 ml) garlic, finely chopped

1 tsp (5 ml) medium-hot red chili, chopped

⅓ cup + 1 tbsp (100 ml) cabbage stems from the leaves, chopped

10. Bring the broth to a boil and add it to the onion and cabbage mixture. Let simmer for about 10 minutes.

2 cups + 1 tbsp (500 ml) mushroom broth

11. Add the soy sauce and syrup and season with salt and black pepper. Let simmer for a few minutes more.

2 tsp (10 ml) Japanese soy sauce

⅓ cup + 1 tbsp (100 ml) light syrup + more for drizzling (or light corn syrup as a substitute)

Salt

Freshly ground black pepper

12. Mix the cornstarch with the water and stir into the gravy. Simmer until slightly thickened.

1 tbsp (15 ml) cornstarch

2 tbsp (30 ml) water

13. Strain out the onion and cabbage and discard the solids. Take the cabbage rolls out of the oven and pour the gravy evenly over them. Drizzle syrup over the rolls and return them to the oven for another 30–40 minutes.

Light syrup to drizzle over the cabbage rolls

14. When the cabbage rolls are finished, you can either serve them with the pan gravy just as it is or make a cream sauce based on the gravy. In that case, pour off the gravy from the baking dish and follow the instructions in step 18.

Potato puree

15. Prepare the potatoes and garlic. Place them in a large pot and cover with water. Add salt and boil the potatoes over medium heat with the lid slightly ajar until soft, about 15–20 minutes. Drain and let them steam dry with a paper towel under the lid.

2.2 lbs (1000 g) starchy potatoes, peeled and cut into evenly sized chunks

5 garlic cloves, halved

2 tsp (10 ml) salt

16. In a saucepan, heat butter, milk, and Philadelphia cream cheese. Press the potatoes through a potato ricer and stir in the hot mixture until smooth.

4 oz (100 g) butter

1½ cups - 1⅔ cups (350 ml - 400 ml) full fat milk (amount depending on desired texture of puree)

⅓ cup + 1 tbsp (100 g) Philadelphia cream cheese

17. Season the potato puree with the spices and mix well. Taste and adjust seasoning as needed.

1½-2 tsp (7 ½- 10 ml) salt

1 tsp (5 ml) white pepper

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

2 tsp (10 ml) Old Bay seasoning

½ tsp (2½ ml) Pul biber (Aleppo pepper or mild chili flakes)

1 tsp (5 ml) honey

¼ tsp (1.25 ml) ground nutmeg

Cream sauce

18. Pour the braising liquid and the cream into a heavy-bottom pot. Simmer until the sauce thickens. Season with salt and freshly ground black pepper.

All the braising liquid

1¼ cups (300 ml) heavy cream

Salt

Freshly ground black pepper

19. Place potato puree and two cabbage rolls on four individual plates. Drizzle pan gravy or cream sauce around and over the cabbage rolls. Top with parsley and a few berries from the lingonberry jam/raw-stirred lingonberries and serve extra lingonberry jam /raw-stirred lingonberries in a small bowl on the side.

Lingonberry jam – preferably raw-stirred lingonberries

Parsley, chopped

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