Cabbage rolls

with pressed potato and lingonberry sauce Cabbage rolls were probably imported to Sweden by the Turks who went there in the early 18th century to claim the money they had lent to the Swedish king Charles XII.]  

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• Cabbage rolls with pressed potato and lingonberry sauce
  Serves 4

• 1 white cabbage head
  50 ml round-grain rice
  150 ml milk for rice
  150 g ground beef
  150 g ground pork
  300 ml milk for the ground meat
  2 eggs
  1 yellow onion
  2 tbsp syrup
  50 g butter
  salt and white pepper

• sauce
  pan juices from roasting
  300 ml water
  2 stock cubes
  2 tbsp soy sauce
  1/2 tbsp cornstarch

• Cut the stem out of the cabbage head and put the cabbage in a pot of boiling water. Pick off the leaves as they come loose, and trim off the coarse part in the middle of each leaf. Boil the rice in the milk until it becomes thick, let cool. Finely chop the onion and fry it in a little butter. Mix the ground meat with egg, onion, milk and spices; then mix in the boiled rice. Test-fry a small portion to check the seasoning. Lay out the cabbage leaves and put 2–3 tablespoons of meat on each one, roll the leaves to form small rolls. Place them in a buttered oven pan with the seam facing down, and pour over the syrup. Cook in the oven at 180° until golden brown.

• sauce
  Boil the pan juices with water, stock cubes and soy sauce. Dissolve the cornstarch in water and thicken.

• Add the sauce to the rolls and let it simmer in the oven for another 20 minutes. You might need to reduce the heat to prevent them from burning.

• Serve with freshly boiled pressed potatoes and lingonberry sauce.