Swedish Cabbage Rolls

Swedish Cabbage Rolls

U of I Student Chef Sierra Wasem shares her grandmother’s recipe in the cikItchen.

Sierra teaches Matt to make Swedish Cabbage Rolls.   This dish is part of Sierra’s Spice Box dinner happening Friday, Feb. 17th.  Make your reservation today by calling the Spice Box 217-333-6520

Visit The Spice Box’s website for the full menu.

Stuffed Cabbage Rolls

Yield: approx 12

Serving Size: 2

1 head of cabbage

3 oz chopped yellow onion

11 oz diced tomato

15 oz diced zucchini

24 oz diced potatoes

.1 oz salt

.01 pepper

.015 dill weed

6 oz water

3 oz butter


8 oz white rice

10 oz water

1.      Combine rice and water and place in steamer uncovered for 20 mins

2.      Place potatoes in a pan of light salted water and boil until just soft to the touch

3.      Cut off the bottom of the cabbage and place in pot of boiling water

4.      Pick out the leaves as they fall off of the head and place on blue towels to dry

5.      Heat onion and zucchini in oil until onion is translucent

6.      Stir in rice, potatoes, and tomatoes

7.      Mix in salt, pepper, and dill then remove from heat

8.      Scoop 2 oz of mixture into each leaf

9.      Roll leaf around mixture and secure with 2-3 toothpicks

10.  Fry cabbage rolls in butter until cabbage browns on all sides

11.  Place in dish with 6 oz of water and 1 oz of butter and bake in 350 degree oven for 10 minutes

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