Kåldolmar (Swedish Cabbage Rolls)

🧂 Ingredients

• 1 head Large green cabbage(Choose a cabbage with large, pliable outer leaves.)
• 200 g Ground beef(Preferably 80/20 lean-to-fat ratio for moisture.)
• 200 g Ground pork(Adds richness and flavor.)
• 150 g Cooked rice(Day-old rice works well. Ensure it's cooled.)
• 1 Yellow onion(Finely chopped.)
• 2 tbsp Butter(For sautéing the onion and for the baking dish.)
• 2 tbsp Golden syrup(Or light corn syrup. Adds a subtle sweetness and gloss.)
• 2 cups Beef broth(For the baking liquid.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)

👨‍🍳 Instructions

1. 1

   Prepare the cabbage: Carefully core the cabbage. Bring a large pot of salted water to a boil. Submerge the whole cabbage head and blanch for 8-10 minutes, or until the outer leaves begin to soften and peel away easily. Gently remove the cabbage and allow it to cool enough to handle. Carefully peel off 12 large, intact leaves. If the inner leaves are too small or tough, you can finely chop them and add them to the filling.

   ⏱️ 20 minutes
2. 2

   Make the filling: While the cabbage cools, finely chop the yellow onion. Melt 1 tbsp of butter in a skillet over medium heat and sauté the onion until softened and translucent, about 5-7 minutes. Let the sautéed onion cool slightly. In a large bowl, combine the ground beef, ground pork, cooked rice, sautéed onion, salt, and pepper. Mix gently with your hands until just combined; overmixing can make the filling tough. Taste and adjust seasoning if necessary (you can cook a tiny pinch to check).

   ⏱️ 15 minutes
3. 3

   Assemble the rolls: Lay a cabbage leaf flat on a clean surface. If there's a thick rib, carefully shave it down with a knife to make rolling easier. Place about 2-3 tablespoons of the meat filling near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the stem end towards the tip, creating a neat parcel.

   ⏱️ 15 minutes
4. 4

   Bake the Kåldolmar: Preheat your oven to 180°C (350°F). Lightly grease a baking dish (large enough to hold the rolls snugly) with the remaining 1 tbsp of butter. Arrange the cabbage rolls seam-side down in the prepared baking dish. In a small bowl, whisk together the golden syrup and beef broth. Pour this mixture over the cabbage rolls. Cover the baking dish tightly with foil.

   ⏱️ 10 minutes
5. 5

   Cook until tender: Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until the cabbage is very tender and the filling is cooked through. The liquid should be bubbling gently. If the tops of the rolls start to brown too much, you can loosely tent with foil.

   ⏱️ 1 hour 15 minutes
6. 6

   Rest and serve: Carefully remove the Kåldolmar from the oven. Let them rest, covered, for about 10 minutes before serving. This allows the juices to redistribute. Serve hot, spooning some of the pan juices over each roll.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓The origin of Kåldolmar is often attributed to Swedish King Charles XII, who encountered them during his time in the Ottoman Empire (modern-day Turkey).
• ✓Traditionally served with mashed potatoes and lingonberry jam for a sweet and tart contrast.
• ✓The golden syrup adds a subtle sweetness and helps create a beautiful glaze on the rolls during baking.

🔄 Variations

• For a vegetarian version, replace the meat with a mixture of finely chopped mushrooms, lentils, and sautéed vegetables.
• Increase the amount of rice in the filling for a lighter texture.

🥗 Nutrition

Per serving