SWEDISH CABBAGE ROLLS (KALDOLMAR)
A classic Swedish dish. This is the recipe from the late Tore Wretman (1918-2003), the actual inventer of Swedish gastronomy. According to him, it's his grandma's recipe, and the source is his memoires "Mat och Minnen", Bra Bockers Forlag, 1987. Since Tore always was asked, at every occasion, what his favorite dish was, he decided to always answer "kaldolmar", which - with his own words - was as close to the truth as one could get!
Provided by Andreacute Grisell
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
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
Make and share this Swedish Cabbage Rolls-Kaldolmar recipe from Food.com.
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.
MOM'S SWEDISH CABBAGE ROLLS
Another great recipe I received from my mom. Not hard to make and so yummy (even though I'm not crazy about cabbage normally, I love these).
Provided by AndreaVT96
Categories < 4 Hours
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl combine egg, salt, pepper, Worc. sauce, onion, and milk; mix well.
- Add meat and cooked rice; beat together with fork.
- Immerse cabbage leaves in boiling water for 3 mins or just till limp; drain. (Heavy center vein of leaf may be slit about 2-1/2 inches if necessary.)
- Place l/2 cup meat mixture on each leaf; fold in sides and roll ends over meat. Place rolls in a baking dish.
- Blend together soup, brown sugar, lemon juice, and allspice and pour over cabbage
- rolls. (Reserve a little for basting.).
- Bake at 350 degrees for 1 hour 15 minute Baste once or twice w/ sauce during cooking time.
Nutrition Facts : Calories 273.6, Fat 13.5, SaturatedFat 5.4, Cholesterol 86.2, Sodium 675.3, Carbohydrate 20, Fiber 1.6, Sugar 7.9, Protein 17.9
SWEDISH CABBAGE ROLLS
I found this recipe in one of my Grandma Busch's cookbooks that I inherited. I started making cabbage rolls the first year I was married. When my husband's sister got married, I catered her wedding and she asked me to make them for the reception. I made about 600 of these and there were no leftovers. I guess that tells you...
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 12
Steps:
- 1. In bowl combine egg, salt, pepper, Worcestershire sauce, onion and milk; mix well.
- 2. Add ground beef, ground pork and cooked rice; beat together with a fork.
- 3. Immerse cabbage leaves in boiling water for 3 minutes or just until limp; drain. The heavy center vein of leaf may be slit about 2 1/2 inches.
- 4. Place 1/2 cup meat mixture on each leaf, fold in sides and roll ends over meat. Place rolls in 12 x 7 1/2 x 2 inch baking dish.
- 5. Blend together soup, brown sugar and lemon juice; pour over cabbage rolls. Bake in moderate oven 350-degrees for 1 1/4 hours. Baste once or twice with sauce.
- 6. I always serve this dish with mashed potatoes. We then drizzle the tomato soup over the potatoes.
STUFFED CABBAGE (KåLDOLMAR)
Aquavit chef Emma Bengtsson grew up eating this stuffed cabbage, lovingly made by her mother and grandmother. Stuffed cabbage is very forgiving; you can make it the day before, store in the fridge, then simply reheat and serve. Weeknight dinner rush: solved!
Provided by Emma Bengtsson
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cabbage and rice: Cut out the core of the cabbage with a sharp knife. Remove the large, bitter outer leaves from the cabbage and discard. Carefully pull off the remaining larger leaves (about 10 of them), keeping them whole and as undamaged as possible. (Reserve the remaining cabbage for another use, such as Hugh Acheson's Apple-Cabbage Slaw). Meanwhile, add rice, milk, and a pinch of salt to a medium saucepan over medium-low heat. Bring to a low simmer and cook uncovered until the grains absorb the milk, stirring occasionally, 10-20 minutes.
- Onion and potatoes: Melt 1 tablespoon butter in a skillet over medium-high heat; sauté onions until soft, stirring occasionally, 4-5 minutes. Set aside for the meat filling. Meanwhile, place potatoes in a medium saucepan and add enough cold water to cover. Add a big pinch of salt and bring to a boil. Reduce heat to a simmer and cook uncovered until soft, 10-12 minutes. While the potatoes are simmering, check the rice. The mixture should begin to look like a porridge, with the grains intact. (This will act as a binder for the meat, as well as providing moisture.)
- Cabbage: Prepare an ice bath. Bring a large pot of water to a boil; blanch the cabbage leaves in the boiling water for 2-3 minutes, or until pliable. Remove leaves and immediately plunge them into the ice bath to stop the cooking. Set aside on paper towels to dry. Meanwhile, check the rice mixture. When the rice has absorbed all the milk, spread it on a plate to quickly cool, 5 minutes. (Note: Rice can be prepared up to 1 day ahead.)
- Meat filling: In a large mixing bowl, add beef, pork, eggs, sautéed onions, milk, a big pinch salt (about 1 teaspoon) and white pepper (about 1 teaspoon), and the cooled rice. Combine well with your hands, a whisk, or wooden spoon. (Alternatively, use a stand mixer with the paddle attachment on low speed.) To check the seasoning, fry a small bit of the meat mixture and taste it.
- Assemble rolls: Preheat oven to 350 degrees F. Grease baking dish with 1 tablespoon butter. Carefully cut out 1 inch of the thick center vein from the leaves, so they will be easier to roll up. Place 3-4 tablespoons of the meat filling (depending on the size of the cabbage leaf) into the center of a leaf and, starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling (like a burrito). Place the roll seam-side down in the baking dish. Repeat with remaining leaves and meat, arranging the rolls side by side in rows. Drizzle agave syrup over rolls and bake, 20 minutes.
- After 20 minutes, remove dish from oven. Pour enough broth over the rolls to come halfway up the sides of the dish. Place back in oven for another 20 minutes.
- Sauce: Cabbage rolls are done when brown on top and the meat is cooked through. Remove cabbage rolls from the dish and strain the cooking liquid through a fine-mesh strainer into a skillet. Bring liquid to a boil and reduce by half, whisking occasionally, 5 minutes. Whisk in cream, add a pinch of salt, and continue boiling to thicken slightly, 1 more minute. (Sauce will be on the brothy side.) Meanwhile, drain the potatoes and place in a bowl; add 1 tablespoon butter and salt to taste.
- Place cabbage rolls and potatoes on a plate; add a few dollops of lingonberry jam on the side. Drizzle sauce over everything. Serve.
STUFFED CABBAGE ROLLS (KALDOLMAR)
From recipegoldmine.com, this Swedish stuffed cabbage rolls does not have the more common tomato sauce. Posted for ZWT6.
Provided by lazyme
Categories < 4 Hours
Time 1h20m
Yield 12 rolls
Number Of Ingredients 13
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.
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