A traditional dinner recipe from “Gode, Gamle Oppskrifter” (Good, Old Recipes) by Ingrid Espelid Hovig published by Gyldendal in 1991
This is tasty food for young and old. Cabbage roulettes are at their best made with summer cabbage or freshly harvested winter cabbage. Cabbage stored throughout the winter often gets a bit chewy. Leaf of Chinese cabbage can also be used. As filling for cabbage rolls you can use the same farce as for meatball, but make the farce a little looser. Shop bought meat farce has a nice consistency and is easy to use.
Cabbage roulettes has a long tradition as Sunday dinner here in Norway.
The Norwegian Society of Rural Women writes about themselves: A driving force for a vibrant country side. We have in over 60 years been an organization with a heart for Norwegian food culture and national food commodities and it has left its mark. Today The Norwegian Society of Rural Women around the country is among the country’s main purveyors and preservers of traditional Norwegian rural food.
We were talking about cabbage roulettes during lunch at work today and that made me want to post a traditional recipe for this delicious dish, and here it is – Ted 🙂