In Norway, cabbage rolls are real traditional food, found in cookbooks from as early as the 18th century. The filling can be a farce of lamb, beef or pork, or a mixture of beef and pork. A lot of countries have cabbage rolls, but they differ in the filling and seasoning. The traditional Norwegian seasoning is nutmeg and ginger. Cabbage rolls was one of my Grandfathers favorites, and I can understand why, the flavor of the cabbage together with the meat filling, gravy and lingonberry jam works really well together.
In this recipe I have added small pieces of cauliflower to the meat farce to incorporate more vegetables, but you can serve it on the side if you prefer.
Time: 1 hour
1,1 lb. (500 g) naturally raised, organic pork neck*
1 teaspoon salt
½ teaspoon pepper
½ teaspoon nutmeg
2 teaspoons grated ginger
1 cup (2,5 dl) full fat milk
½ teaspoon xanthan gum
¼ cauliflower, cut in pea sized pieces
1 tabblespoon chopped parsley
6 big cabbage leaves, boiled for 2 minutes
Preheat the oven to 320°F (160°C).
*Choose the piece of meat with the most fat, or you can use minced meat with 20-25% fat. For the binding ability of the meat It’s important that the meat and milk is cold, and that it hasn’t been previously frozen.
Separate the meat and the fat, and cut both into small cubes. Start by adding the fat to the food processor and process until it has become a fine farce. Add meat, salt, pepper, nutmeg, and ginger, and again process until it is a fine, sticky farce. Now add, a little at the time, milk and xanthan gum. Fold in the cauliflower and parsley with a spatula.
Divide the farce in six onto the cabbage leaves. Fold the sides over the farce and start rolling at the base of the leaves and roll it up. Place in an ovenproof dish with ½ cup (120 ml) water and cover with a lid or tin foil. Cook for 40 minutes.
½ cup (120 ml) cream
1-2 teaspoons gluten free, salt reduced soy sauce**
The juices from the pan, or if you have home made stock at hand, use some of it
Nutmeg and pepper to taste
Mix the cream and soy sauce and let it simmer over low heat. Pour in the juices from the pan when you take it out of the oven. Let the sauce simmer until it has thickened. Season with nutmeg and pepper, salt only if it is necessary.
** This is not traditional, but an easy way to make a roux free brown gravy sauce
½ cup lingonberries
1 tablespoon tagatose
Stir the berries and tagatose together with a fork, trying to crush some of the berries. Let it sit for ten minutes.
Serve everything together.
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