Kåldolmar - Swedish stuffed cabbage rolls
Kåldolmar - Swedish recipe for cabbage rolls are an excellent combination of golden caramelized cabbage, tasty minced meat mixed together with creamy soft cooked rice. Using Venison meat instead of traditional beef mince makes these cabbage rolls extra tasty and luxurious.
Ingredients
- 400 g venison mince
- 100 ml short grain rice
- 200 ml milk
- 100 ml cream
- salt and pepper to taste
- fresh thyme leaves
- 1 onion
- 2 eggs
- butter for frying
- 1 head of white cabbage
- 1 tablespoon golden syrup
- 250 ml beef stock
Instructions
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.
