Norwegian Cabbage Rolls a Springtime Traditional Dish

Cabbage is not what we think of as a traditional Spring vegetable. Mostly in this country we think of it as a winter veggie or as a summer vegetable chopped up and made into coleslaw.

But in Norway the appearance of bright green leafed spring cabbages is a sure sign that winter is on it's way out and Spring has sprung.

This recipe is an ode to that wishful thinking we all have this time of year that Winter is waning and Spring will bloom.

For the Rolls:

1 .5 pounds beef and pork ground and mixed together
1 small onion finely minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 teaspoons powdered ginger
1 cup whole milk
1/2 teaspoon corn starch
1/2 cup dried breadcrumbs
1 Tablespoon chopped parsley

¼ cauliflower, cut in pea sized pieces
8 big cabbage leaves, boiled for 2 minutes
1 cup chicken stock

For sauce:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
salt and pepper to taste
2 chicken bullion cubes
2 tablespoons chopped parsley for garnish
Lingonberry jelly

Method:

Preheat the oven to 320°F (160°C).
Mix all ingredients for the rolls together really well
Divide the mix between the cabbage leaves
Fold around the filling and place the packages into a baking dish seam side down
Pour the chicken stock into the pan
Bake for 45 mins in the oven
In the mean time add butter to a small pot and melt then add flour and stir to make a roux.
Cook for 3 mins. until the flour has cooked
Slowly whisk in the milk till combined and cook till the mixture has thickened.
Add the chicken bullion and seasoning
When the rolls are done serve the rolls with the sauce and garnish with the remaining parsley and a spoonful of the jelly