Kåldolmar - Swedish stuffed cabbage rolls

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Kåldolmar is a traditional Swedish dish that was regularly served in my house growing up. This recipe was my grandmothers that she passed down to my mum that I'm now using when making this dish for my family.

This swedish stuffed cabbage recipe (kåldolmar) is an excellent combination of golden caramelized cabbage, tasty minced meat mixed together with creamy soft cooked rice for extra creamy texture and richness.

Check out my other traditional swedish recipes on this site: Raggmunkar, swedish potato pancakes and Sunflower seed crackers (Swedish crisp bread)

Lingonberry jam or cranberry sauce complements the dish perfectly with it's sweet and tangy contrast.

I love making cabbage rolls when I have wild venison meat and homegrown cabbage in the garden.

What is cabbage rolls?

Kåldolmar - Swedish recipe for cabbage rolls are large cabbage leaves stuffed with delicious rich ground meat rolled up to a roulade and baked golden brown in the oven.

The beloved stuffed cabbage leaves called "kåldolmar" is a national dish in Sweden.

Traditionally served with potatoes, creamy sauce and lingon berry jam for the ultimate comfort meal Swedish style.

Ingredients for kåldolmar

I make kaldolmar with venison mince but ground beef works well too

How to make kåldolmar

There are 3 components to make this cabbage roulade recipe:

1. Preparing the cabbage
2. Preparing the filling
3. Make the cabbage rolls

Preparing the cabbage

• De core your cabbage head.
• Put the whole head in a pot of boiling salted water. Simmer for a few minutes until the leaves are flexible to deal with.
• Drain the water off and let cool.
• Remove each leaf and stack them up on a plate

Preparing the filling

• Add rice, milk and cream to a sauce pan, bring to the boil and simmer for 20 minutes until the rice is very soft.
• Fry the chopped onions in butter until soft.
• Mix together the mince meat, onions, eggs, seasoning and cooked rice. Mix well.

Make the cabbage rolls

• Turn the oven on 200 degrees celsius
• Spread the cabbage leaves out on a work bench, remove the thick core if any.
• Put a large spoonful of mince in the middle of each leaf and spread it out.
• Fold the cabbage leaves side edges in over the meat filling. Roll the cabbage tightly around the meat to seal the cabbage roll.

• Place in a greased oven dish. Edge side down
• Repeat with the remaining leaves until all mixture is used up.
• Drizzle with golden syrup on top of the cabbage rolls and add the stock to the oven dish. Bake in the oven for about 30 minutes until golden brown and cooked through.

Substitutions

You can use beef mince or beef and pork mince mix instead of venison mince for this recipe

Variations

You can use savoy cabbage instead of white cabbage for this dish

Equipment's needed

Why you will love this recipe

• These venison cabbage rolls are comforting and delicious,
• contains both meat and vegetables in one bite
• This dish is a crowd pleaser and can be made a head of time
• This dish highlights Free range, organic meat and homegrown cabbage which are healthy ingredients and makes it a nutritious meal

Venison and cabbage are a great flavor combination. Impress your guests with this tasty, venison stuffed cabbage dish that everyone will love.

It's wholesome, nutritious and taste great!

See other great venison recipes on my website:

Black bean venison chili

Venison mushroom stew

Venison Schnitzel

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