Tender cabbage leaves wrapped around a savoury filling of rice and ground beef, braised in a sweet dark syrup glaze and served with cream sauce.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: baking dish or warm plate
Garnishes: lingonberry jam, cream sauce
Accompaniments: boiled potatoes
Instructions
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1
Boil the whole cabbage for 5 min. Carefully peel off 12 large leaves. Shave thick ribs flat.
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2
Mix ground beef, cooked rice, egg, diced onion, milk, salt, pepper, and allspice.
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3
Place a spoonful of filling on each cabbage leaf. Fold sides in and roll tightly.
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4
Brown rolls in butter in a skillet, then transfer to a baking dish.
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5
Brush rolls with dark syrup. Pour broth around them.
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6
Bake covered at 175°C (350°F) for 45 min. Uncover last 10 min to glaze. Serve with cream sauce and lingonberry jam.
Did You Know?
Like Swedish meatballs, kåldolmar were likely introduced to Sweden by King Charles XII from the Ottoman Empire, where stuffed vine leaves (dolma) are a staple.
Chef's Notes
Equipment Tips
- large pot
- skillet
- baking dish
Garnishing
lingonberry jam, cream sauce
Accompaniments
boiled potatoes
The Story Behind Kåldolmar
Kåldolmar arrived in Sweden through Ottoman influence in the early 18th century via Charles XII. The Swedes adapted the concept by using cabbage instead of vine leaves and adding their signature dark syrup glaze. The dish became a beloved homestyle classic.
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