Parboil the cabbage in lightly-salted boiling water
until soft, about 2 minutes. Drain well. Cut out the
thick stem part. Preheat the oven to 160 degrees C (325
degrees F). Mix the ground beef with salt and potato
starch. Gradually add milk and season with spices. Place
a spoonful of the meat mixture onto each cabbage leaf.
Wrap the leaf around the meat to form a small package.
Place the cabbage rolls, seam side down, in a greased
ovenproof dish. Pour over the water and place the dish
in a water bath. Back about 30 minutes.
Serve with brown gravy, boiled potatoes and cooked
The Norwegian Kitchen is available for purchase,
through the Vesterheim Bookstore.
523 West Water Street
Decorah, IA 52101