Kaalikääryleet

Kaalikääryleet Recipe - Traditional Finnish Dish with Minced Pork and Cabbage

Region / culture: Finland | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Kaalikääryleet, also known as cabbage rolls, are a traditional Finnish dish that consists of cabbage leaves stuffed with a savory mixture of beef, rice, and seasonings. These hearty and flavorful rolls are a popular comfort food in Finland and are often served with boiled potatoes and lingonberry purée.

History

The origins of kaalikääryleet can be traced back to Eastern Europe, where cabbage rolls have been a staple dish for centuries. The recipe was brought to Finland by immigrants and has since become a beloved part of Finnish cuisine. Today, kaalikääryleet are enjoyed by families across the country and are often served at special occasions and holiday gatherings.

Ingredients

1 large white cabbage
1 liter water
1 tsp salt

Filling

400 g of lean minced pork or beef
1 onion
1 dcl cabbage cooking liquid
2 dcl chopped cabbage
2 dcl boiled rice
1 tsp salt
0.25 tsp white pepper
1 tsp marjoram

Topping

1 – 2 tbsp syrup
butter or margarine
cabbage cooking water for basting

Gravy

3 dcl pan juice
2 tbsp flour
a little cream

How to prepare

Cut the stalk off the cabbage and cook the cabbage in salted water until the leaves are soft. Carefully loosen the outer leaves as they soften.
Transfer the cooked cabbage onto a large plate to drain.
Loosen the leaves one by one and chop the small inner leaves for the filling.
Finely chop the onion and fry it in a small amount of oil until translucent but not brown.
Combine the meat, rice, chopped cabbage, and seasonings into a smooth mixture. If the mixture is too thick, add some more of the cabbage cooking water.
Flatten the cabbage leaves.
Place a generous tablespoonful of filling onto each leaf and roll it up, tucking the edges around the mixture.
Arrange the rolls side by side in a baking dish, then pour syrup and a little fat over them.
Bake the rolls for 1 hour at 200°C. Halfway through, turn the rolls over and baste them occasionally with the cabbage water.
Strain the pan juices and thicken them with flour mixed with water. Add a little cream.
Serve the cabbage rolls with boiled potatoes and lingonberry purée.

Variations

For a vegetarian version, substitute the beef with cooked lentils or mushrooms.
Add chopped bacon or sausage to the filling for a richer flavor.
Experiment with different seasonings such as garlic, paprika, or thyme.

Cooking Tips & Tricks

Be sure to cook the cabbage leaves until they are soft and pliable, as this will make them easier to roll.

- When filling the cabbage leaves, be generous with the amount of filling to ensure that each roll is hearty and flavorful.

- Basting the rolls with a mixture of syrup and fat during baking will help to keep them moist and add a touch of sweetness to the dish.

- Straining the pan juices and thickening them with flour and cream will create a delicious gravy to serve alongside the cabbage rolls.

Serving Suggestions

Serve kaalikääryleet with boiled potatoes and lingonberry purée for a traditional Finnish meal. They can also be enjoyed with a side salad or steamed vegetables.

Cooking Techniques

Rolling the cabbage leaves tightly will help to keep the filling secure during baking.

- Basting the rolls with a mixture of syrup and fat will add flavor and moisture to the dish.

- Straining the pan juices and thickening them with flour and cream will create a delicious gravy to serve with the cabbage rolls.

Ingredient Substitutions

Use ground pork or turkey instead of beef for a different flavor.

- Substitute quinoa or barley for the rice in the filling.

- Use honey or maple syrup instead of traditional syrup for a different sweetness.

Make Ahead Tips

Kaalikääryleet can be assembled ahead of time and refrigerated until ready to bake. Simply cover the baking dish with foil and store in the refrigerator for up to 24 hours before baking.

Presentation Ideas

Arrange the cabbage rolls on a platter and garnish with fresh herbs or lingonberries for a beautiful presentation. Serve with a dollop of lingonberry purée on the side for a pop of color.

Pairing Recommendations

Kaalikääryleet pair well with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving with sparkling water or lingonberry juice.

Storage and Reheating Instructions

Store any leftover kaalikääryleet in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a baking dish, cover with foil, and bake at 350°F for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of kaalikääryleet contains approximately 350 calories.

Carbohydrates

Each serving of kaalikääryleet contains approximately 30 grams of carbohydrates.

Fats

Each serving of kaalikääryleet contains approximately 15 grams of fats.

Proteins

Each serving of kaalikääryleet contains approximately 20 grams of proteins.

Vitamins and minerals

Kaalikääryleet are a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Kaalikääryleet contain gluten and dairy.

Summary

Kaalikääryleet are a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a healthy choice for a hearty meal.

Summary

Kaalikääryleet are a delicious and comforting dish that is perfect for a cozy family meal or special occasion. With a savory filling wrapped in tender cabbage leaves and served with a rich gravy, these rolls are sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in the countryside of Finland. My family had a tradition of growing our own vegetables, including the beloved kale that we used in many of our dishes. One day, my mother's friend came over for a visit and brought with her a recipe for a dish called Kaalikääryleet.

I had never heard of Kaalikääryleet before, but the name intrigued me. My mother's friend explained that it was a traditional Finnish dish made with cabbage leaves stuffed with a savory filling and then baked in the oven. She told me that her own grandmother had taught her how to make it, and that it was a family favorite.

I was fascinated by the idea of this dish, and I begged my mother's friend to teach me how to make it. She agreed, and we spent the afternoon in the kitchen together, preparing the Kaalikääryleet. I watched as she carefully removed the tough stems from the cabbage leaves and blanched them in boiling water until they were soft and pliable. Then, she showed me how to mix together the filling, which consisted of ground beef, onions, rice, and spices.

As we rolled up the cabbage leaves with the filling inside, my mouth watered in anticipation of tasting the finished dish. We placed the Kaalikääryleet in a baking dish and poured a flavorful tomato sauce over the top before popping it in the oven to bake.

The smell that filled the kitchen as the Kaalikääryleet baked was nothing short of heavenly. I couldn't wait to try the dish, and when it was finally ready, I took my first bite with eager anticipation. The flavors exploded in my mouth, and I knew that I had discovered a new favorite dish.

From that day on, Kaalikääryleet became a regular part of our family's meal rotation. I would often make it for special occasions or when we had guests over, and it never failed to impress. The recipe became a treasured part of my culinary repertoire, and I would often think back to that day in the kitchen with my mother's friend when I first learned how to make it.

Over the years, I have made some slight adaptations to the original recipe, adding my own twist with different spices or ingredients. But the essence of the dish remains the same – tender cabbage leaves filled with a savory mixture of meat and rice, topped with a rich tomato sauce.

I have shared the recipe for Kaalikääryleet with many friends and family members over the years, passing down the tradition that was taught to me by my mother's friend. Each time I make it, I am reminded of that special day in the kitchen when I first learned how to create this delicious dish.

As I sit here now, reflecting on all the memories that this recipe holds for me, I am grateful for the opportunity to learn and grow as a cook. The journey of discovering new recipes and flavors has been a source of joy and inspiration throughout my life, and I look forward to many more culinary adventures in the years to come. And who knows, perhaps there are still more hidden gems waiting to be uncovered, just waiting for me to discover them.