Kåldolmar — Print Recipe — The Culinary Codex

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.

Ingredients

1 large white cabbage
300g ground beef
150g cooked rice
1 egg
1 onion, finely diced
100ml milk
2 tbsp dark syrup (mörk sirap)
2 tbsp butter
Salt, white pepper, allspice
For sauce: 200ml cream, 200ml beef broth
Lingonberry jam for serving

Instructions

1 Boil the whole cabbage for 5 min. Carefully peel off 12 large leaves. Shave thick ribs flat.
2 Mix ground beef, cooked rice, egg, diced onion, milk, salt, pepper, and allspice.
3 Place a spoonful of filling on each cabbage leaf. Fold sides in and roll tightly.
4 Brown rolls in butter in a skillet, then transfer to a baking dish.
5 Brush rolls with dark syrup. Pour broth around them.
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.