Swedish kåldolmar (stuffed cabbage rolls)
Tender cabbage leaves wrap a filling of ground meat, rice, onion and mushrooms; the rolls are baked with syrup and served with a sauce made from their pan juices. Serves 4; preparation time and yield are estimates.
Kåldolmar are stuffed cabbage rolls baked until tender. This version combines beef and pork with rice cooked in milk, onion and mushrooms. Allow about 40 minutes for preparation and 45 minutes for baking.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Alternatives by dietary restriction
Lactose-free milk
For lactose intolerance
It can replace liquid milk in cooking and baking to reduce lactose. It retains milk proteins, so it does not avoid the milk allergen. Choose a variety suited to the recipe and check the label. Also check other allergens and the risk of cross-contact.
Lactose-free milk retains milk proteins. This option does not address milk allergy.
Allergens to consider in this alternative:
- Milk and milk products
Check the label, other allergens and cross-contact. Replacing one ingredient does not remove allergens elsewhere in the recipe; adjustments depend on the culinary use.
Method
- 01
Cook the rice
Put the rice, water and milk in a saucepan. Bring to a boil, then simmer until the rice is soft and the mixture is thick, like porridge. Leave it to cool.
Ready to continue when: The rice is soft and the mixture has thickened.
- 02
Soften the cabbage leaves
Remove the cabbage core and put the head in a pot of boiling water. Remove the large leaves as they soften, until you have 12. Reserve 360 ml of the cooking water. Pat the leaves dry and trim the thick central rib.
Ready to continue when: You have 12 large, flexible leaves and 360 ml of cooking water reserved.
- 03
Sauté the onion and mushrooms
Melt one tablespoon of butter in a frying pan. Sauté the mushrooms until browned and their liquid has evaporated, then remove them. In the same pan, cook the onion until soft. Leave both to cool.
Ready to continue when: The mushrooms are browned with no visible liquid, and the onion is soft.
- 04
Make the filling
In a bowl, mix the cooled rice with the onion, mushrooms, ground meat, eggs, salt and white pepper. Stir until the filling is evenly combined.
Ready to continue when: The filling is uniform, with the ingredients evenly distributed.
- 05
Wrap and bake the rolls
Heat the oven to 200 °C. Put a generous tablespoon of filling on each cabbage leaf. Fold the thick end over the filling, fold in the sides and roll into a parcel. Arrange the rolls seam-side down in an oven dish. Drizzle with one tablespoon of melted butter and the syrup. Bake for 20 minutes. Mix the reserved cooking water with the concentrated veal stock, pour it over the rolls and bake for another 25 minutes.
Temperature: 200 °C / 392 °FReady to continue when: The rolls have baked for 20 minutes and then another 25 minutes; they are tender and hold their shape.
45 min - 06
Thicken the sauce
Pour the pan juices into a saucepan and heat gently. Mix the cornstarch with a little water until smooth, add it to the juices and stir until the sauce thickens. Adjust the salt and pepper using the measured ingredients, then serve with the rolls.
Ready to continue when: The sauce lightly coats a spoon and has no cornstarch lumps.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.