Finnish Cabbage Rolls (Kaalikääryleet)
Finnish Cabbage Rolls (Kaalikääryleet) are a traditional comfort food made from tender cabbage leaves filled with a savory meat and rice mixture, baked slowly with a touch of syrup for sweetness. Served with rich gravy, lingonberry jam, and potatoes, these hearty rolls are a beloved classic in Finland. This recipe makes about 20–25 rolls, perfect for a family dinner or meal prepping.
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.