Swedish cabbage rolls (kaldolmar)
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 medium white cabbage or 1 medium preferably savoy cabbage, as fresh as possible
- 170.09 g ground beef
- 170.09 g ground pork
- nutmeg (optional)
- 118.29 ml milk (for the meat)
- 2 eggs
- 1 onion
- 59.14 ml round-grain rice (e.g Avorio)
- 118.29 ml milk (for the rice)
- salt
- white pepper
- 29.58 ml sugar or 29.58 ml light syrup
- 44.37 ml butter
- 473.18 ml beef stock (or sauce)
directions
- Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.
- Separate the outer leaves and remove any coarse stalks.
- Let cool.
- Rinse the rice and boil soft in the milk for about 20 minutes.
- Let cool.
- Finely chop the onion and sautée in the butter until transparent.
- Let cool.
- Mix meat, eggs, onion, milk, spices and rice.
- Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls).
- Place them on a greased tray.
- Put the sugar or syrup on top together with a little melted butter.
- Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes.
- Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley.
- (Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).
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RECIPE SUBMITTED BY
Andreacute Grisell
Stockholm, 0
37 years, chef diploma, but nowadays a graduate in computer science and nuclear reactor physics. Also into polar research.
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<br>Food is a passion.