Stuffed Cabbage Kåldolmar Recipes

STUFFED CABBAGE ROLLS (KALDOLMAR)

Steps:

• 1. Remove core from cabbage.
• 2. Cover cabbage with cold water; let stand about 10 minutes.
• 3. Remove 12 cabbage leaves. Cover leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes; drain.
• 4. Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
• 5. Place about 1/2 cup beef mixture at stem end of each leaf.
• 6. Roll leaf around beef mixture, tucking in sides.
• 7. Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
• 8. Pour water over rolls. Cover and bake at 350 degrees F until beef is done, about 1 hour.
• 9. Remove cabbage rolls with slotted spoon; keep warm.
• 10. Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
• 11. Gradually stir half-and-half into flour in saucepan until smooth.
• 12. Stir in reserved liquid and bouillon. Heat to boiling, stirring constantly.
• 13. Boil and stir 1 minute.
• 14. Serve sauce with cabbage rolls.

STUFFED CABBAGE ROLLS (KALDOLMAR)

Steps:

• Remove core from cabbage.
• Cover cabbage with cold water; let stand about 10 minutes.
• Remove 12 cabbage leaves.
• Cover leaves with boiling water.
• Cover and let stand until leaves are limp, about 10 minutes; drain.
• Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
• Place about 1/2 cup beef mixture at stem end of each leaf.
• Roll leaf around beef mixture, tucking in sides.
• Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
• Pour water over rolls.
• Cover and bake at 350 degrees F until beef is done, about 1 hour.
• Remove cabbage rolls with slotted spoon; keep warm.
• Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
• Gradually stir half-and-half into flour in saucepan until smooth.
• Stir in reserved liquid and bouillon.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute.
• Serve sauce with cabbage rolls.

SWEDISH CABBAGE ROLLS-KALDOLMAR

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.

SWEDISH CABBAGE ROLLS (KALDOLMAR)

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).

STUFFED CABBAGE LEAVES (KAALDOLMER)

Steps:

• 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.