Stuffed Cabbage Leaves (Kaaldolmer)

Recipe by breezermom
READY IN: 2hrs 15mins




  • Cut the core from a large cabbage and cook in salted water for 15 minutes. Drain, cool slightly, and remove 24 large outer leaves.
  • Simmer 2 tbsp rice in 2 cups milk for 40 minutes. Cool.
  • Mix 1/2 lb ground pork, 1/2 lb ground veal or sirloin, and 1 tsp salt. Gradually beat in 5 eggwhites, one at a time, beating vigorously after each addition. Slowly add the rice mixture to make a smooth creamy filling. Stir in 1/4 tsp ground white pepper and 1 medium onion, minced.
  • Preheat the oven to 375 degrees.
  • Cut the heavy thick part of the stalks from the cabbage leaves. Take one leaf at a time and overlap slightly to close up the opening left by removing the stalk. Put a tablespoon of the meat filling on each leaf. Roll leaf over once, turn sides over filling, then roll to the end of leaf, completely enclosing the filling.
  • Arrange the rolls in a buttered baking pan (9x12 1/2 inches). Add 1 10 1/2 oz can of beef consomme and spread each roll with 1/2 tsp molasses. Bake in the moderately hot oven for 30 minutes. Turn each roll and bake for 30 minutes longer.
  • Arrange the cabbage rolls side by side in a warm serving casserole.
  • For the sauce:.
  • Stir into liquid remaining in pan: 1/2 tsp cornstarch mixed with 1 tbsp water. Cook over direct heat, stirring, for 2 minutes. Pour the sauce over the cabbage rolls.