Cabbage Rolls – “kåldolmar”
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 6-8
Ingredients
- 1 small head white cabbage
- water, to cover whole cabbage
- 1⁄2 teaspoon salt
Filling
- 1⁄2 cup water
- 1⁄4 cup white rice
- 1 1⁄2 cups milk
- 12 ounces fresh ground beef
- salt
- white pepper
- 1⁄3 teaspoon thyme
- margarine or butter
- 1⁄2 cup light cream
Directions
- Cut out the core and put the cabbage in salted boiling water.
- Cook covered, until the leaves are slightly soft and easy to remove from the core.
- Peel off the leaves one by one and drain on a rack or towel.
- Trim the coarse centre vein of each leaf.
- To make the filling, bring the water to a boil.
- Add the rice and cook covered, until the water is almost absorbed.
- Stir in the milk and cook till the mixture resembles a thin porridge.
- Let cool.
- Mix with the meat and spices, add more milk if necessary.
- Put a large tablespoonful of filling on each cabbage leaf.
- Fold the leaf around the filling and secure the roll with a toothpick.
- Heat a skillet with a little margarine or butter. (Your choice).
- Brown a few rolls at a time, over moderate heat.
- Transfer to a casserole.
- When all the cabbage rolls are browned add a little beef Bouillon or water to the casserole, cover and let simmer for about 30 minutes.
- Add the cream and cook for another 15 minutes.
- Serve with boiled potatoes and lingonberry preserve.
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