Kaalrouletter

Beate Grandahl’s savoy-cabbage kåldolmere, which she also calls kålrouletter, wrap a filling of minced veal and pork with chopped cabbage, fresh ginger, garlic and shallot. The packets steam in a covered sauté pan before their undersides fry.

Eight to ten outer leaves are taken from the cabbage to make eight packets. The thick central rib is trimmed only if needed. The leaves briefly boil in lightly salted water, for fifteen to twenty seconds, then lie on a clean tea towel and are patted dry.

The remaining cabbage, or part of it, is finely sliced to roughly the volume of the minced meat. Ginger is finely chopped, garlic and shallots are peeled, and the shallots are finely chopped. The filling combines these ingredients with pressed garlic, salt and pepper.

A tablespoon of filling is placed in the centre of each leaf. Small leaves may be paired, and the cabbage is wrapped around the filling and closed tightly. The packets lie seam-side down in a sauté pan with half to one decilitre of water and steam under a lid for about ten to twelve minutes until firm.

The lid is removed so all the liquid can evaporate. The heat is reduced a little, oil is added, and the packets fry on their undersides. Grandahl serves them with prepared boiled potatoes and brown gravy.