Stuffed Cabbage Leaves (Kaaldolmer)
photo by teresas
- Ready In:
- 2hrs 15mins
- 1 large cabbage
- 2 tablespoons rice
- 2 cups milk
- 1⁄2 lb ground pork
- 1⁄2 lb ground veal, may substitue ground sirloin
- 1 teaspoon salt
- 5 egg whites
- 1⁄4 teaspoon white pepper, ground
- 1 medium onion, minced
- 1 tablespoon butter
- 1 (10 1/2 ounce) can beef consomme
- 12 teaspoons molasses
- 1⁄2 teaspoon cornstarch
- 1 tablespoon water
- 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.
Questions & Replies
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We loved the flavor of the stuffed cabbage. I did have a few problems. The first being that I only got 14 large leaves out of my cabbage and I thought I got a huge one. But that was ok because they fit perfect in the pan. The other problem was the mixture was like soup so I added in another pound of meat. I did use the veal and the pork. This seemed to help it some. I don't know why there is only 2 tablespoons of rice. You can't taste it. But we sure liked the flavor of the gravy. I served it as suggested with mashed potatoes and green beans. Thanks for posting. :)
Absolutely delish! My mother used to make cabbage rolls when I was young, so this was a trip down memory lane -- but these stuffed cabbage leaves are so much better than hers! My family loved them! These take a long time to make but they are worth the time and the work -- absolutely delish! By the way I used ground bison instead of the veal without any problems and I didn't turn the stuffed cabbage leaves - and they worked out perfectly! Thanks for sharing this keeper and for the trip down memory lane!