Best Swedish Cabbage Rolls Kaldolmar Recipes

Swedish cabbage rolls (kaldolmar) image

Provided by Andreacute Grisell

Categories Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium white cabbage or 1 medium preferably savoy cabbage, as fresh as possible
6 ounces ground beef
6 ounces ground pork
nutmeg (optional)
1/2 cup milk (for the meat)
2 eggs
1 onion
1/4 cup round-grain rice (e.g Avorio)
1/2 cup milk (for the rice)
salt
white pepper
2 tablespoons sugar or 2 tablespoons light syrup
3 tablespoons butter
2 cups beef stock (or sauce)

Steps:

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).

Swedish Cabbage Rolls-Kaldolmar image

Provided by VickyJ

Categories Pork

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

Steps:

Wash cabbage and remove any damaged outer leaves, cut out core.
Bring a large pot of water to boiling.
Add cabbage to wilt leaves while preparing stuffing.
Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
Separate leaves from cabbage as they wilt and drain:.
Return cabbage to water to wilt inner leaves.
Shape stuffing into oblong patties and place on core end of cabbage leaf.
Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
Cover dish with aluminum foil.
Heat over to 300 degrees.
Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
Remove baking dish from oven and place cabbage rolls on a warm platter.
Mix the 1 tablespoon flour and cream in a small pan.
Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
Season to taste.
Pour gravy over cabbage rolls before serving.