Danish Style Stuffed Cabbage
Danish Style Stuffed Cabbage offers tender cabbage leaves filled with a savory pork and veal mixture, complemented by a sweet molasses glaze and rich pan sauce, perfect for hearty meals.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a 13 x 9 x 2-inch baking pan.
- Cut out the core of the cabbage and cook it in boiling salted water for 15 minutes to loosen the outer leaves.
- Cool the cabbage in cold water.
- Simmer the rice in milk for 30 minutes to form a creamy mixture.
- Cool the rice mixture.
- Mix the ground pork and veal with salt and the cooled rice mixture.
- Add egg whites, one at a time, then pepper and chopped onion; mix well.
- Carefully peel off 12 cabbage leaves and place them on a board.
- Cut the ribs from the leaves to make them lie flat.
- Place a heaping teaspoon of filling in the center of each leaf.
- Roll up the leaves, folding in the ends, and place seam side down in the prepared pan.
- Pour beef broth around the rolls.
- Drop 1 teaspoon of molasses on each roll.
- Bake uncovered for 30 minutes; turn the rolls and baste with broth.
- Bake for an additional 30 minutes.
- Transfer the rolls to a platter.
- Pour the pan juices into a skillet.
- Bring the juices to a boil.
- Combine cornstarch with cold water to make a paste.
- Stir the cornstarch paste into the boiling juices.
- Cook and stir until thickened.
- Serve the sauce over the rolls.
Nutrition & Diet Analysis (per serving)
632
kcal
32% DV
Protein
Fat
Carbs
Diet fit
High-protein
Low-fat
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).