Kålruletter: a fresh start for spring

Published March 9, 2017 · Updated March 7, 2017

With a few tweaks, this Norwegian classic makes a satisfying gluten- and dairy-free meal Christy Olsen Field Edmonds, Wash. Spring is coming! Though the air still has a chill to it, signs of the upcoming season pop up everywhere: New melodies from migrating birds headed back north, green buds on the trees, fresh sprouts from the bulbs I planted last fall. Though I’m a fan of root vegetables and hearty dishes of winter, I am counting down the weeks until the farmer’s market opens (only 10 to go!). I discovered a traditional Norwegian dish that bridges the seasons: kålruletter, or Norwegian cabbage rolls. In my research, I found

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