Danish
⭐ Highly Rated
35 minmedium
DanishDinner
Recipe Story
origins & traditionsKålroulader is a beloved traditional one-pot meal that showcases the Danish appreciation for hearty, warming food. The dish features tender cabbage leaves wrapped around a flavorful mixture of ground pork and beef seasoned with onions and spices, then gently braised in a savory gravy until meltingly tender. The cabbage rolls are traditionally served alongside creamy boiled potatoes that soak up the delicious sauce. This humble yet satisfying dish has been a staple of Danish home cooking for generations, often prepared for Sunday dinners and family gatherings. The slow cooking method allows the flavors to meld beautifully while filling the kitchen with an irresistible aroma. It is a perfect example of Danish comfort food at its finest.
Instructions
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Bring a large pot of salted water to boil. Carefully remove 12 outer leaves from the cabbage head and blanch them in the boiling water for 3-4 minutes until pliable. Drain and set aside to cool.
In a large mixing bowl, combine ground beef, ground pork, finely chopped onion, breadcrumbs, milk, egg, salt, black pepper, and thyme. Mix thoroughly until well combined.
Trim the thick rib from each cabbage leaf to make rolling easier. Place about 3 tablespoons of meat mixture in the center of each leaf.
Fold the sides of the cabbage leaf over the filling, then roll tightly from the stem end to create a neat package. Secure with kitchen string if needed.
Heat butter in a large Dutch oven over medium-high heat. Brown the cabbage rolls on all sides, working in batches if necessary, about 2-3 minutes per side.
Once all rolls are browned, return them to the pot. Add beef stock, bay leaves, and a pinch of salt and pepper.
Bring to a simmer, then reduce heat to low. Cover and cook for 75-90 minutes, turning rolls occasionally, until cabbage is very tender and filling is cooked through.
Meanwhile, peel and quarter the potatoes. About 30 minutes before the rolls are done, add them to the pot around the cabbage rolls.
When potatoes are tender, remove rolls and potatoes to a serving platter. If desired, thicken the gravy by whisking in a slurry of flour and water, simmering for 5 minutes.
Serve the cabbage rolls hot with potatoes, spooning the rich gravy over everything. Garnish with fresh parsley.
Kålroulader med Kartofler
4.4 (70)
Tender cabbage rolls filled with seasoned ground pork and beef, slowly braised in rich gravy and served with buttery potatoes. A classic comfort dish from Denmark.
medium
2h
6 servings
Ingredients
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Main
- 1 pieces cabbage, large head
Filling
- 400 grams ground-beef
- 300 grams ground-turkey, can substitute with ground pork
- 1 pieces onions, finely chopped
- 1/2 cups breadcrumbs
- 1/4 cups milk
- 1 pieces eggs, beaten
Seasoning
- 2 teaspoons salt, divided
- 1 teaspoons black-pepper, divided
- 1 teaspoons thyme
Cooking
- 3 tablespoons butter
Braising
- 2 pieces bay-leaves
Side
- 8 pieces potatoes, medium sized, peeled and quartered
Garnish
- 2 tablespoons parsley, chopped, for garnish (optional)
Chef Tips
expert advice•For best results, choose a cabbage with large, unblemished outer leaves.
•If leaves tear during blanching, simply overlap two smaller leaves to wrap the filling.
•The meat mixture can be prepared a day ahead and refrigerated.
•Some cooks like to add a small amount of rice to the filling for extra texture.
•The gravy can be enhanced with a splash of cream or a tablespoon of tomato paste for added richness.
•Leftover cabbage rolls actually taste even better the next day as the flavors continue to develop.
•This dish pairs wonderfully with lingonberry preserves and pickled beets, as is customary in Denmark.
•For a lighter version, substitute ground turkey for some of the pork and beef.
