Best 2 Swedish Cabbage Rolls Kaldolmar Recipes

**Discover the Delectable Flavors of Swedish Cabbage Rolls (Kåldolmar) and Cabbage Rolls Around the World**

Embark on a culinary journey to the heart of Swedish cuisine with our traditional Kåldolmar recipe. These savory cabbage rolls, lovingly crafted with a blend of ground beef, rice, and aromatic spices, are enveloped in tender cabbage leaves and simmered in a rich tomato sauce. Experience a symphony of flavors as you bite into the tender cabbage, complemented by the hearty filling and tangy sauce.

But our exploration doesn't stop there. This article takes you on a global adventure, introducing you to diverse cabbage roll recipes from around the world. From the classic Polish Gołąbki, bursting with savory fillings, to the unique Lebanese Malfouf, featuring a delightful combination of lamb, rice, and pine nuts, each recipe promises a distinct taste sensation.

Uncover the secrets behind the delicate flavors of Armenian Dolma, where minced meat, rice, and herbs are enveloped in grape leaves, creating a harmonious balance of textures. Indulge in the richness of Turkish Lahana Dolması, where tender cabbage leaves embrace a flavorful filling of ground beef, rice, and aromatic spices, slow-cooked to perfection.

Prepare to be tantalized by the vibrant flavors of Greek lahanodolmades, where tender cabbage leaves are stuffed with a savory mixture of ground beef, rice, and herbs, infused with the tangy notes of lemon and fresh herbs. Experience the delightful simplicity of Romanian Sarmale, where cabbage leaves are filled with a combination of ground pork, rice, and spices, simmered in a flavorful tomato sauce.

Join us on this culinary adventure as we delve into the world of cabbage rolls, discovering the diverse flavors and techniques that make each recipe unique. Embrace the joy of cooking and savor the delectable tastes of these beloved dishes from around the globe.

Check out the recipes below so you can choose the best recipe for yourself!

SWEDISH CABBAGE ROLLS (KALDOLMAR)

Swedish cabbage rolls (kaldolmar) image

A classic Swedish dish. This is the recipe from the late Tore Wretman (1918-2003), the actual inventer of Swedish gastronomy. According to him, it's his grandma's recipe, and the source is his memoires "Mat och Minnen", Bra Bockers Forlag, 1987. Since Tore always was asked, at every occasion, what his favorite dish was, he decided to always answer "kaldolmar", which - with his own words - was as close to the truth as one could get!

Provided by Andreacute Grisell

Categories Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 medium white cabbage or 1 medium preferably savoy cabbage, as fresh as possible
6 ounces ground beef
6 ounces ground pork
nutmeg (optional)
1/2 cup milk (for the meat)
2 eggs
1 onion
1/4 cup round-grain rice (e.g Avorio)
1/2 cup milk (for the rice)
salt
white pepper
2 tablespoons sugar or 2 tablespoons light syrup
3 tablespoons butter
2 cups beef stock (or sauce)

Steps:

Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.
Separate the outer leaves and remove any coarse stalks.
Let cool.
Rinse the rice and boil soft in the milk for about 20 minutes.
Let cool.
Finely chop the onion and sautée in the butter until transparent.
Let cool.
Mix meat, eggs, onion, milk, spices and rice.
Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls).
Place them on a greased tray.
Put the sugar or syrup on top together with a little melted butter.
Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes.
Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley.
(Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).

SWEDISH CABBAGE ROLLS-KALDOLMAR

Swedish Cabbage Rolls-Kaldolmar image

Make and share this Swedish Cabbage Rolls-Kaldolmar recipe from Food.com.

Provided by VickyJ

Categories Pork

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1 head cabbage
1 cup cooked rice
1 lb ground lean pork
1 teaspoon salt
1/2 teaspoon ground allspice
1 egg
1/4 teaspoon salt
2 tablespoons melted butter
1/2 cup light cream
1 cold cooked potato, grated
1 lb ground beef
1 medium onion, chopped
1/2 teaspoon pepper
1/2 teaspoon sugar
3 tablespoons flour
1/4 cup butter (or more)
1 tablespoon flour

Steps:

Wash cabbage and remove any damaged outer leaves, cut out core.
Bring a large pot of water to boiling.
Add cabbage to wilt leaves while preparing stuffing.
Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
Separate leaves from cabbage as they wilt and drain:.
Return cabbage to water to wilt inner leaves.
Shape stuffing into oblong patties and place on core end of cabbage leaf.
Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
Cover dish with aluminum foil.
Heat over to 300 degrees.
Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
Remove baking dish from oven and place cabbage rolls on a warm platter.
Mix the 1 tablespoon flour and cream in a small pan.
Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
Season to taste.
Pour gravy over cabbage rolls before serving.

Tips:

Choose the right cabbage. For the best results, use a firm, round head of green cabbage. Remove the outer leaves and use a sharp knife to cut out the core.
Blanch the cabbage leaves. This will help to soften the leaves and make them more pliable. To blanch the leaves, bring a large pot of salted water to a boil. Add the cabbage leaves and cook for 1-2 minutes, or until they are bright green and wilted. Remove the leaves from the boiling water and immediately transfer them to a bowl of ice water to stop the cooking process.
Make sure the filling is well-seasoned. The filling is the heart of the cabbage rolls, so it's important to make sure it's flavorful. Use a combination of ground beef, pork, or lamb, and season it with salt, pepper, garlic, onion, and any other spices you like.
Roll the cabbage rolls tightly. This will help to prevent them from falling apart during cooking. To roll the cabbage rolls, place a spoonful of filling in the center of a cabbage leaf. Fold the sides of the leaf over the filling and then roll it up tightly. Secure the roll with a toothpick or skewer.
Cook the cabbage rolls in a flavorful sauce. The sauce will add moisture and flavor to the cabbage rolls. To make the sauce, use a combination of tomato sauce, beef broth, and spices. You can also add vegetables, such as carrots, celery, and onions, to the sauce.
Serve the cabbage rolls with your favorite sides. Cabbage rolls are a hearty and filling dish that can be served with a variety of sides. Some popular sides include mashed potatoes, roasted vegetables, and a salad.

Conclusion:

Swedish cabbage rolls, also known as kåldolmar, are a delicious and comforting dish that can be enjoyed by people of all ages. They are a perfect meal for a cold winter night or a special occasion. With a little planning and effort, you can easily make this classic dish at home.