Coldsmoked cabbage rolls with Q-views

vargard · Jul 30, 2011

Hello from Sweden.

First, I would like to thank you for all the inspiration I received from your site. I've been a member for almost a year but I have mostly lurked around, I have among other things made pulled pork and baby backribs after reading about it here. Something that nearly nobody have tasted among my friends. Of course with the same result as for all of you, the meat dont last very long. I have also tried to smoke bacon with the result that I can´t buy bacon anymore. The same with sausage where it all started for me. Currently I coldsmoke some cheese after Bearcarvers test. Will be interesting to taste the mozzarella.

The reason I write is that there is a national dish in Sweden called cabbage rolls. In my opinion a very good dish that I like to eat. Since I have tested around a bit with both hot and cold smoking, I had to try to smoke the cabbage rolls. It was fantastic! So now I smoke the cabbage leaf before I roll in the minced meat.

The minced meat with cabbage an spices

After 1 hour in the smoker.

As you can see has the cabbage not taken any color from the smoke.

Ready for the oven.

It smells wonderfull!

SmokinAl · Jul 30, 2011

Glad to have you with us!

The cabbage rolls look delicious!

fpnmf · Jul 30, 2011

Looking good!!

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

meateater · Jul 30, 2011

Wow that is a great looking dish!

Can you please post your minced meat recipe, I want to make this dish.

Welcome back by the way.

kaveman · Jul 30, 2011

looks great var,what is the meat mixture? how long in the oven,share the recipe please

venture · Jul 30, 2011

Welcome aboard!

My mother was German and she made those. She was third generation American, so she just called them stuffed cabbage. They are a lot of work so it was always a treat when we got them. She was so busy working in our parents' business that she didn't often have time for that kind of cooking.

Nothing was smoked, tho. That is an interesting touch.

Good luck and good smoking.

vargard · Jul 31, 2011

Thank you for your response.
The recipe is nothing special other than just that the cabbage leaf are cold-smoked. I have cooked this dish some times before but now with the smoked leaf it is an absolute favorite. The first time I did it with smoked leaf, I was scared because the whole kitchen smelled like an ashtray. But as you can see the result was above expectations and a new favorite was born.
I have to admit that your request for the recipe has created some headaches for me. Giving away recipes to my friends is not unusual for me but to do it in english is a different matter. I have to blame the google translation if it goes wrong.

Good luck.

   •   1 cabbage
   •   2 egg,
   •   1 cups milk
   •   1 minced onion
   •   2 lbs ground meat (pork)
   •   1 tbsp salt
   •   3/4 tsp ground black pepper
   •   1/2 cups breadcrumbs
   •   2 tsp molasses
   •   2 tbsp soya
   •   2 tbsp concentrated veal stock
   •   1 tsp brown sugar

   •   2,5 cup veal broth
   •   10 whole black peppercorn
   •   2 bay leaf

   •   Bring a large pot of salted water to boil. Boil cabbage 5-10 minutes, take of the 14-16 outer leaf as they are cooked. Allow to cool and cool-smoke for 1 hour.
   •   Chop the rest of the cabbage and fry it with the minced onion.
   •   In large bowl, combine the breadcrumbs and milk,let it swell 10 minutes, put in the cabbage/onion, ground beef, egg, molasses, soya, veal stock, salt, and pepper and mix. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in a ovenproof dish.
   •   Brush the rolls with melted butter and sprinkle on brown sugar, salt and some ground black pepper.
   •   Put in oven for 30 minutes at 400°F
   •    Preheat 2.5 cup of veal broth with 10 whole black peppercorns and 2 bay leaf
   •   Lower the temperature in the oven to 300°F and pour the broth over the rolls and allow it to braise for 40 minutes
   •   Serve with boiled potatoes, gravy from the broth and lingonberry jam
   •   Enjoy.

rdknb · Jul 31, 2011

Man that looks so good, I am going to make them soon

vargard · Jul 31, 2011

fpnmf said:
Looking good!!

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

Thank you for your welcome.

The 5-days-ecourse was the first thing I looked at. Very good!

It looks like the bacon recipe is similar to what I usually do. Put the meat in brine with spices of your choice, wait a week or so and smoke just as long as necessary. In Sweden, there are pre-salted pork in the store to fry and serve with baked brown beans or potato and onion sauce. In my lazy days I buy this to smoke but the result it is much better when I put the porkbelly in the brine myself.

roller · Jul 31, 2011

Looking real good...Nice job !

meateater · Jul 31, 2011

Thanks for the recipe, gonn ahave to make this soon.

kaveman · Aug 1, 2011

thanks var, i'll give it a try it looks delicious !!

africanmeat · Aug 1, 2011

Hi Var the Romanian and the Hungarian got a similar dish Stuffed cabbage . but i never saw smoked one, this is a great idea thanks i will try it .

Var do you have any good pickled haring recipe?

vargard · Aug 1, 2011

africanmeat said:
Hi Var the Romanian and the Hungarian got a similar dish Stuffed cabbage . but i never saw smoked one, this is a great idea thanks i will try it .

Var do you have any good pickled haring recipe?

Hi.
These cabbage rolls or stuffed cabbage are not unique to Sweden, I believe that the recipe comes from Turkey from the beginning. We had a king (Charles the XII) who were there and fought from 1708 to 1713. They say that it was he who brought the recipe to Sweden. The only thing that is unique now is that the cabbage is smoked.

Of course I have recipes for pickled herring. Any particular variety that you wonder about?

vargard · Aug 1, 2011

Venture said:
Welcome aboard!

My mother was German and she made those. She was third generation American, so she just called them stuffed cabbage. They are a lot of work so it was always a treat when we got them. She was so busy working in our parents' business that she didn't often have time for that kind of cooking.

Nothing was smoked, tho. That is an interesting touch.

Good luck and good smoking.

Hi.

I agre, it´s take a long time to make this cabbage rolls but it´s really worth the effort. In Sweden we call them kåldolmar so I translated it to cabbage rolls by me self. The correct name should propably be stuffed cabbage.

There is also a variation with tomato and garlic in the gravy when you go further south in Europe. But then you use vine leaves instead of cabbage.

Do you make this stuffed cabbage your self? I don´t no anyone of my friends that make them but if I invite them for dinner they all come and eat whit good apetit.

africanmeat · Aug 1, 2011

Vargard said:
Hi.
These cabbage rolls or stuffed cabbage are not unique to Sweden, I believe that the recipe comes from Turkey from the beginning. We had a king (Charles the XII) who were there and fought from 1708 to 1713. They say that it was he who brought the recipe to Sweden. The only thing that is unique now is that the cabbage is smoked.

Of course I have recipes for pickled herring. Any particular variety that you wonder about?

Oh yes all i love the mustard and the dill but any one will do .and also how you pickle the fish .when i was in orbero i head every day haring.it got a different taste from normal haring.

thanks

rbranstner · Aug 1, 2011

Oh man I would love to try one of those cabbage rolls!

shooter1 · Aug 1, 2011

Man those look delicious. Thanks for sharing the recipe, I will definitely be making these.

vargard · Aug 1, 2011

Hi.

I hope you all will enoy the cabbage as I do.

Good luck with the making of them.

vargard · Aug 1, 2011

Hi Africanmeat.
At first I thought that I would just copy a few links to recipes that I found on the Internet, but then I read through them and realized that they were not at all as I usually do. So I'll try to translate my recipes so good I can.

The main difference seems to be that you do not use salt herring but fresh herring in the recipe that I found on the internet. If you want the pickled herring as you ate it in Örebro, you need to salt your own herring. There are several ways to do it too but I'll give you a quick variant.

1.5 kg herring
2,5 dl coarse salt
Cut of the head and clean and wash the herring, don´t skin it. alternating it with salt in a bowl. ensure that each layer of herring is covered with salt. put on a lid and set in refrigerator until the next day when the herring are ready to use.

To make mustard herring, you need
4 salted skinned herring fillets
1 / 2 L water
1 dl 12% pickling vinegar
1 / 2 dl sugar

Mix ingredients together (You may need to warm the water to dissolve the sugar, if so let the water cool before you put in the herring) and add the herring in it. Allow to stand cold for an hour.
take up the herring and cut it into pieces.

mustard sauce
2 dl mustard
4 tablespoons sugar
4 tablespoons vinegar
4 tablespoons cooking oil
1 / 2 dl finely chopped dill

Mix ingredients together. add herring in a jar and pour over the mustard sauce.
Let stand cold one day before serving.

The hard way to salt herring is

5 kg herring
2.5 kg coarse salt

Don´t clear the herring, just put it in layers with salt in a pot or plastic bucket. Make sure that each layer is covered with salt. Cover with a lid or a plate and keep cold for 2-3 weeks. After some days the herring will drain and the bucket will be filled with liquid. Thereafter, the herring is ready for use after dilution. Salt herring can be stored up to one year if stored in a cold place.

The advantage of salted herring the hard way is that the herring will be firmer and will last longer when pickled.

Good luck with your pickled herring.

Coldsmoked cabbage rolls with Q-views

Newbie

SMF Hall of Fame Pitmaster

Gone but not forgotten. RIP

Legendary Pitmaster

Fire Starter

Smoking Guru

Newbie

Master of the Pit

Newbie

Smoking Guru

Legendary Pitmaster

Fire Starter

Master of the Pit

Newbie

Newbie

Master of the Pit

Smoking Guru

Smoking Fanatic

Newbie

Newbie

Similar threads

Hot Threads