Finnish cabbage rolls, or Kaalikääryleet, are a classic Finnish comfort food. There are many variations of this beloved dish, and in my family, it has been a favorite for generations. My grandmother made them occasionally, usually on weekends or during family gatherings. Her version was simpler, with less meat and more rice, and cooking her recipe always feels like a special treat and a connection to family traditions.
Over time, my mother adapted the recipe to suit her taste. She added more meat and reduced the rice, making the rolls heartier and more filling. Preparing Kaalikääryleet is not a quick process. First boiling the cabbage, then rolling the parcels, and finally baking them slowly, but the effort pays off. One of the advantages of the large batch is that the rolls taste just as good the next day or even the day after, which makes them perfect for family meals.
Serving – Tradition with a Twist
Traditionally in Finland, people serve cabbage rolls with boiled or mashed potatoes. In my family, we don’t always follow that custom. Instead, I like to serve the rolls with only the creamy sauce that includes a touch of cranberry jelly for mild acidity. On the plate, I add lingonberry jam and a fresh green salad. The combination balances the rich meat and the subtle sweetness of the cabbage while keeping the flavors bright and fresh.
Each roll contains a filling of meat, rice, sautéed onion, and cabbage. I season it with black pepper, white pepper, allspice, and marjoram. Then, I brush the rolls with a syrupy glaze and bake them slowly. This gives them a golden, slightly caramelized exterior. The process takes a couple of hours, but it is a labor of love. Every step connects me with the family traditions that make this dish so special.
Though this recipe makes a large batch, it freezes well and feeds my family for several days. Every bite reminds me of the layers of history, flavor, and tradition in Kaalikääryleet.
If you enjoyed making these Finnish cabbage rolls, why not try another Finnish cabbage recipe, my Cabbage and Beef Casserole? Looking for more traditional Finnish dishes? You can explore my Finnish recipe collection to discover other comforting meals and family favorites.
Don’t forget to save this recipe for later, share it with friends, or pin it to your favorite board so you can recreate it anytime. Bringing a taste of Finland to your kitchen has never been easier!
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Finnish Cabbage Rolls (Kaalikääryleet)
Ingredients
Cabbage
- 1 – 1,5 kg white cabbage
- 3 l water for boiling Or more if a larger pot
- 1-2 beef stock cubes
- 2 tsp salt Use if the beef stock cubes are unsalted
Filling
- 2 dl ¾ cup cooked rice (traditional Finnish “puuroriisi” / short-grain pudding rice (or quinoa, barley, bulgur, or lentils)
- 600 g (1.3 lb) ground beef-pork mix (about 23% fat)
- 1 large onion finely chopped
- 1 large egg or two small ones
- 3 dl 1¼ cups finely chopped cabbage
- 2 large garlic cloves minced
- 1 tsp freshly ground black pepper from pepper mill
- 1 tsp ground allspice
- ½ tsp ground white pepper powder
- 1 tbsp dried marjoram
- 2 tbsp butter for sautéing cabbage & onion
- 1 dl ½ cup cream
- 1 tsp salt
- 1 dl ½ cup cabbage cooking liquid
Basting liquid
- 3 tbsp dark syrup (dark or light treacle, Finnish siirappi, golden syrup, or mild molasses can be substituted)
- 1 dl (½ ) cup cabbage cooking liquid
Before baking
- 50 g 3½ tbsp butter
Sauce
- all the roasting liquid from the cabbage roll pan
- 2 dl (1,75 cup) water
- 0,5 beef stock cube
- 1 dl (½ cup) cream
- 2 dl (1,75 cup) cabbage cooking liquid
- 2 tbsp cornstarch + 2 tbsp cabbage cooking liquid for thickening the sauce
- 1 tbsp cranberry jelly or 1 tbsp concentrated cranberry juice
- 1 tsp Dijon mustard
- freshly ground black pepper
- salt to taste
- black pepper to taste
- ½ tsp ground allspice or to taste
Instructions
Prepare the cabbage:
- Carve out the core. Boil the whole cabbage in water with a stock cube (and salt) until softened. As it cooks, carefully remove the outer leaves and place them on a towel-lined cutting board.
- Thin the thick stalks of each leaf with a knife. Finely chop the smaller inner leaves (about 3 dl / 1¼ cups) for the filling.
Cook the rice:
- Cook rice according to package instructions. Let cool.
Make the filling:
- Sauté onion in butter for a few minutes, then add chopped cabbage and minced garlic. Cook until softened and let cool.
- In a large bowl, combine rice, sautéed onion-cabbage mixture, minced cabbage, ground meat, egg, and cream. Season with salt, freshly ground black pepper, ground white pepper, allspice, and marjoram. Mix thoroughly.
Assemble the rolls:
- Butter a large baking dish lightly. Mix 1 dl (½ cup) of cabbage cooking liquid and dark syrup.
- Lay cabbage leaves flat. Place 2–4 tbsp of filling (depending on leaf size) in the center, fold sides over, and roll tightly. Place seam-side down in the baking dish.
- Spoon some basting liquid over the rolls. Dot each with butter.
Bake the rolls:
- Bake at 250°C (480°F) for 30 minutes until lightly browned. Reduce oven to 175°C (350°F).
- Turn rolls halfway through for even browning. Baste every 30 minutes with pan juices. About 30 minutes before done, spoon over more basting liquid.
- Total baking time: ~2 hours.
Make the sauce:
- Pour the roasting liquid into a saucepan. Add stock cube, 2 dl cabbage cooking liquid, granberry jelly, black pepper, and allspice. Simmer until reduced by half.
- Mix cornstarch with 2 tbsp cabbage cooking liquid and whisk into sauce. Add cream, simmer briefly, then stir in Dijon mustard. Adjust seasoning with salt.
