Entree: Sweden – West Coast Sweden – Kåldolmar (Swedish cabbage rolls filled with seasoned meat and rice, baked and served with gravy and lingonberry)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 1 large green cabbage (for leaves)
- 8 oz (225 g) long-grain white rice, uncooked (about 1 cup)
- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 medium onion, finely chopped
- 1 large egg
- 1/2 cup (120 ml) milk
- 1/4 cup (30 g) fresh parsley, chopped
- 1 tsp (6 g) ground allspice
- 1 tsp (6 g) salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) butter
- 2 tbsp (30 ml) vegetable oil
- 2 cups (480 ml) beef or vegetable stock
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce or soy sauce
- 2 tbsp (16 g) all-purpose flour (for gravy)
- 1/2 cup (120 ml) heavy cream (for gravy)
- Lingonberry jam for serving
- Boiled or mashed potatoes for serving (optional)

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and blanch whole head for 5–8 minutes until outer leaves are pliable. Remove leaves as they soften and set aside to cool. Reserve the core and any remaining cabbage for chopping into the filling if desired.
2. Cook the rice according to package directions but stop when slightly underdone (about 10–12 minutes); drain and let cool slightly.
3. In a skillet, melt 1 tbsp (15 ml) butter with 1 tbsp (15 ml) oil over medium heat. Sauté the chopped onion until soft and translucent, about 5–7 minutes; let cool slightly.
4. In a large bowl combine the ground pork, ground beef, cooked rice, sautéed onion, egg, milk, chopped parsley, allspice, salt, and pepper. Mix until just combined but do not overwork.
5. Trim the thick rib from the base of each cabbage leaf so it lays flat. Spoon about 1/3 to 1/2 cup (80–120 g) of the meat mixture onto the center of a leaf, fold sides over and roll up tightly. Repeat until filling is used (about 12–16 rolls depending on leaf size).
6. Preheat oven to 350°F (175°C). In a large ovenproof baking dish or Dutch oven, melt remaining 1 tbsp (15 ml) butter with 1 tbsp (15 ml) oil. Arrange the cabbage rolls seam-side down in the dish.
7. Mix the beef stock with Worcestershire sauce and pour over the rolls until liquid reaches about halfway up the sides. Add the bay leaf. Cover tightly with a lid or foil and bake 45–60 minutes until meat is cooked through.
8. Remove rolls to a platter and keep warm. For gravy, strain pan juices into a saucepan, skim fat, and bring to a simmer. Whisk in 2 tbsp (16 g) flour to form a roux, then slowly whisk in heavy cream and simmer until thickened; adjust salt and pepper.
9. Serve kåldolmar hot with gravy spooned over, lingonberry jam on the side, and boiled or mashed potatoes if desired.