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kåldolmar – Swedish stuffed cabbage rolls

Two Swedish cabbage rolls on a white plate with two boiled potatoes, creamy sauce and lingon berry jam

Estimated reading time: 4 minutes

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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.

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.

Green Cabbage head

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.

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.
Venison mince, cooked onions, boiled rice, two raw eggs, cream and cracked pepper in a stainless steel bowl
Making the meat filling for kaldolmar

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.
A collage of four pictures showing how to fold the meat filling into the cabbage leaves.
Folding the meat filling into the cabbage leaves
  • 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.
12 raw cigar shaped cabbage rolls in a black baking dish drizzled with golden syrup
Cabbage rolls ready for the oven

Ingredients for kåldolmar

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

venison mince

short grain rice

milk

cream

salt and pepper

fresh thyme leaves

onion

eggs

butter

head of cabbage

golden syrup

beef stock

Equipment's needed

mixing bowl

sauce pan

chopping board

knife

baking dish

frying pan

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 Swedish cabbage roulade recipe then you might also like to try my Swedish potato pancake recipe, Raggmunkar

Other recipes you may like

Prep Time 1 hr
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr 45 mins
Ratings 5 from 5 votes
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 6
Best Season: Suitable throughout the year
Description

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

Ingredients
    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 stock (beef)
kaldolmar recipe
    swedish cabbage rolls kaldolmar recipe
  1. 1
    Preparing the cabbageGreen Cabbage head

      • Put the whole cabbage 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 the cabbage cool.

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

     

    2. kaldolmar recipe
  2. 2
    Preparing the fillingThe meat filling for kaldolmar in a stainless steel bowl and a large spoon in it.
    • 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 meat, onions, eggs, seasoning and cooked rice. Mix well.
    3. kaldolmar recipe
  3. 3
    Make the cabbage rollsTwo large cabbage leaves on a white work bench. A large spoon of filling in the middle of the leaves. A black baking dish with 5 cabbage rolls in it
    • Turn the oven on 200 degrees celsius
    • Spread the cabbage leaves out on your 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.
    • Repeat with the remaining leaves until all of the mixture is used up.
    • Place in a greased oven dish. Edge side down.
    • Drizzle with golden syrup on top of the cabbage rolls and add the stock to the oven dish.
    • Bake in the oven for about 45 minutes until golden brown and cooked through.
    •  
Note
  • This recipe can be made ahead of time. The filled cabbage rolls can be prepared and ready in an oven proof dish. All you need to do last minute is put them in the oven.
  • Leftover Kåldolmar reheats well and will keep in the refrigerator covered for up to three days.
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Read it online: https://myselfsufficientfoodjourney.com/recipe/kaldolmar-swedish-stuffed-cabbage-rolls/