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.
Tips & Substitutions
To make the dish lighter, consider substituting ground turkey for pork and veal. If you prefer a vegetarian version, use a meat alternative and add chopped mushrooms for extra flavor. Ensure the cabbage leaves are pliable by boiling them long enough, and avoid overfilling, as it can lead to tearing. For a hint of sweetness, you can use honey instead of molasses.
Serving Suggestions
Serve the stuffed cabbage rolls with a side of mashed potatoes or crusty bread to soak up the delicious sauce. A fresh green salad with a tangy vinaigrette complements the richness of the dish nicely. For a hearty meal, pair it with Basic Soup Mix for a complete dinner experience.
Storage & Reheating
Leftover stuffed cabbage can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a baking dish, cover with foil, and warm them in a preheated oven at 350°F for about 20 minutes or until heated through. You can also microwave them on medium power, making sure to cover with a damp paper towel.
Nutrition & Diet Analysis (per serving)
Each serving of Danish Style Stuffed Cabbage contains roughly 486 calories, with 29g protein, 62g carbohydrates, and 13g fat. It is an excellent source of protein (59% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1368mg per serving (59% of the Daily Value).
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).
Frequently Asked Questions
Can I freeze the stuffed cabbage rolls?
Yes, you can freeze stuffed cabbage rolls before or after baking. To freeze before baking, assemble the rolls and place them in a freezer-safe container. To freeze after baking, allow them to cool completely and then store in a freezer-safe container or bag. They can be reheated directly from frozen.
What can I use instead of beef broth?
If you don't have beef broth, chicken broth or vegetable broth are excellent alternatives. For a richer flavor, you can also use homemade broth or stock. Just keep in mind that using a different broth may alter the final taste slightly, but it will still be delicious.
How do I know when the stuffed cabbage is fully cooked?
The stuffed cabbage is fully cooked when the internal temperature reaches 165°F. You can check this with a meat thermometer. Additionally, the cabbage leaves should be tender, and the filling should be firm and no longer pink. If you prefer a crispy top, you can broil them for a few minutes at the end.
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).