Traditional Polish cabbage rolls are made primarily of cabbage, minced meat and rice. In Sweden, the recipe is enriched with 2 ingredients that make the kåldolmar come out more tender and juicy. So it’s worth diversifying this classic dish a bit.
We use traditional ingredients for stuffed cabbage to prepare kåldolmar. We enrich the recipe with 2 more products, i.e. little and cream. Thanks to them, we can avoid culinary faux pas, i.e. dry meat and hard cabbage.
What ingredients do we need to make Swedish cabbage rolls? Here is the exact list:
- 500 g of minced meat;
- 120 ml of water or broth;
- 100 g rice;
- 100 ml of cream 18%;
- 50 g of butter for baking plus 2 tablespoons of fried onion;
- 1 head of white cabbage;
- 1 onion;
- 1 egg;
- spices: salt, pepper, a pinch of nutmeg.
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To make Swedish cabbage rolls, first boil the rice until soft. In the meantime, prepare the cabbage: cut out the core and scald it in boiling water for a few minutes, gradually removing the soft leaves. We also cut off thick nerves. Chop the onion finely and fry in butter until translucent.
In a bowl, combine rice, meat, cream, egg and fried onion. Season everything with salt, pepper and nutmeg. Knead the stuffing until it becomes uniform and fluffy.
Place a portion of stuffing on each leaf and wrap it like classic cabbage rolls. Place them in an ovenproof dish and place 1 piece of butter on each of them. Water the bottom with water or broth.
Bake the kåldolmar covered in an oven preheated to 180 degrees for 45 minutes. After this time, remove the lid and bake the dish for another 15 minutes to brown the top.
Serve the cabbage rolls prepared this way with potatoes and your favorite salad, e.g. We can also eat them with fresh bread.
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