2 medium-sized heads of cabbage (12-16 cabbage leaves in total- I used new spring cabbage, but you can also use white cabbage)
1 liter (ca. 4 cups) water for boiling the cabbage leaves
salt for the boiling water
400g (ca. ½ lb.) ground beef
1½ teaspoons salt
1⁄4 teaspoon pepper
1⁄4 teaspoon nutmeg, ground
1⁄4 teaspoon ginger, ground
2 tablespoons cream
1 – can crushed tomatoes
salt and pepper for additional seasoning
Bring a large pot of water to a boil and add in one tablespoon of salt. You want to add in about 1 tablespoon per 2 liters (about 8 cups) of water. Once the water is boiling, add one whole head of cabbage and allow it to boil for 5-7 minutes, or until the outer layers turn slightly transparent.
Remove the entire head of cabbage from the water and allow it to cool off on a baking sheet until cool enough to handle. Repeat the same process for each head of cabbage.
Once the cabbage had cooled off enough to touch with your bare hands, remove the leaves from the core. They should be quite flexible and easily malleable, but if you get some resistance from the vein of the cabbage leaf when you try to bend it, shave it down with a paring knife.
To make the meat filling, combine the beef, salt, all spices, egg and cream into a bowl. Using your hands or a large spoon, combine the ingredients until well incorporated.
Next, add a lump of filling into the middle of the leaf, and wrap the edges of the leaf around the meat as to form a parcel or mini-burrito. Repeat this process until all the meat and leave have been used.
Place all of your cabbage parcels into a baking dish. Pour the can of tomatoes over the top, season to taste with salt and pepper, and bake in an oven pre-heated to 190C/375F for 35-40 minutes, or until the tomatoes bubble into a sauce.
Serve warm with boiled potatoes.
Recipe by Thanks For The Food at https://thanksforthefood.com/norwegian-cabbage-rolls/