Swedish cabbage rolls (kaldolmar)

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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