Cabbage Rolls with Mashed Potatoes and Lingonberries

Ingredients

• 4 tbsp butter
• 125 g short-grain rice
• 350 ml milk
• Salt
• Pepper (freshly ground)
• 1 kg medium white cabbage (1 medium head)
• 500 g mixed ground meat
• 2 tbsp medium-hot mustard
• 400 ml beef broth
• 4 tbsp lingonberries (jarred)
• 4 tbsp beet syrup
• 500 g soft-cooking potatoes
• 150 ml lukewarm milk
• 40 g Butter
• nutmeg

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Melt 2 tbsp butter in a pot, sauté the rice until translucent, pour in milk, season with salt and pepper, bring to a boil, then cover and simmer on low for about 20 minutes until creamy; let cool.

2. 2.

   If needed, remove outer leaves from the cabbage, cut out 12 large leaves and trim thick edges. Blanch the leaves in boiling salted water for ~2 minutes, shock in cold water, drain well. Quarter the remaining cabbage lengthwise, discard the core, finely chop the rest.

3. 3.

   Mix rice, ground meat, chopped cabbage, and mustard; season with salt and pepper. Spread the mixture onto each leaf, fold sides, roll up, and tie with kitchen string if necessary. Heat remaining butter in a roasting pan and brown the rolls all around. Add broth, lingonberries, and drizzle beet syrup over them. Roast in preheated oven for about 1 hour.

4. 4.

   Turn occasionally and baste with fond. Peel, wash potatoes, and boil in salted water for 25-30 minutes until tender. Drain, steam off excess liquid, and mash through a potato press. Blend with milk and butter to a smooth purée; season with salt, pepper, and nutmeg.

5. 5.

   Slice the rolls for serving, spoon sauce over them, and arrange on preheated plates alongside the mashed potatoes. Serve immediately.