kåldolmar – Swedish stuffed cabbage rolls

Estimated reading time: 4 minutes

Are you looking for a different ground meat recipe?

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.

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 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.

How to make kåldolmar

• De core your cabbage head.
• Put the whole head in a pot of boiling salted water. Simmer for a few minutes until leaves are flexible to deal with.
• Drain the water off and let cool.
• Remove each leaf and stack them up on a plate
• Add rice, milk and cream to a sauce pan, bring to the boil and simmer for 20 minutes until rice is very soft.
• Fry the chopped onions in butter until soft.
• Mix together mince, onion, egg, seasoning and cooked rice. Mix well.

• Spread the cabbage leaves out on your work bench remove the thick core if any.

• Pot a large spoonful of mince in the middle of each leaf and spread out.
• Fold both side edges in, then roll from the bottom the meat into the cabbage leaf to a dolmade shape.
• 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 then bake in the oven for about 30 minutes until golden brown and cooked through.

Ingredients for kåldolmar

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

Equipment

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!

What is your favorite venison and cabbage recipe?

If you like this recipe of Cabbage rolls you might also like to try my Swedish potato pancake recipe, Raggmunkar

Other recipes you may like

• Thin pizza dough recipe
• Scarlet wrasse in xo sauce
• Sunflower seed crackers (Swedish crisp bread)
• Venison Schnitzel
• Easy no cook pizza sauce

5 from 1 vote

kåldolmar – Swedish stuffed cabbage rolls

Turn simple ingredients like ground meat and white cabbage in to a gourmet meal with this Swedish cabbage rolls recipe.

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Author: Camilla Cooking Method: Baked Cuisine: European Courses: Meat Recipe Keys: Non Vegetarian

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Prep Time 1 hr Cook Time 40 mins Rest Time 5 mins Total Time 1 hr 45 mins Difficulty: Intermediate Cooking Temp: 200  °C Servings: 6 Best Season: Suitable throughout the year

Ingredients

Servings

kåldolmar recipe

• 400 g mince (venison)
• 100 ml rice (shortgrain)
• 300 ml milk
• 100 ml cream
• 2 egg
• 1 head of cabbage (white)
• 1 onion (finely chopped)
• 2 tbsp butter
• 2 tbsp golden syrup
• thyme leaves (fresh)
• salt and pepper
• 300 ml water
• 300 ml stock (beef)

Instructions

swedish cabbage rolls kaldolmar recipe

1. kaldolmar recipe

   • • De core your cabbage head.

   • • Put the whole head in a pot of boiling salted water. Simmer for a few minutes until leaves are flexible to deal with.

   • • Drain the water off and let cool.

   • • Remove each leaf and stack them up on a plate

   • • Add rice, milk and cream to a sauce pan, bring to the boil and simmer for 20 minutes until rice is very soft.

   • • Fry the chopped onions in butter until soft.

   • • Mix together mince, onion, egg, seasoning and cooked rice. Mix well.
     • Spread the cabbage leaves out on your work bench remove the thick core if any.
     • • • Pot a large spoonful of mince in the middle of each leaf and spread out.
       • • Fold both side edges in, then roll from the bottom the meat tightly into the cabbage leaf to a dolmade shape.
       • • 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 then bake in the oven for about 45 minutes until golden brown and cooked through.

   

   

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