All right. This one is a little complicated. It is Swedish Kåldomar, which belongs in the higher school of North European cooking.
It can roughly be described as a Swedish cabbage roll. That is to say -- a cabbage leaf filled with minced meat of some sort.
The Swedish cabbage roll originated in Turkey. In Turkey, it was a wine leaf stuffed with meat. One of our great kings took a liking to it, but he could not get any wine leafs back home in Sweden.
So he chose cabbage. That's how the Kåldolme came to be.
It is interesting to note that 'Dolme' is still the name of a dish in Turkey.
So how do you make them?
Well, you have to begin with a head of cabbage. You poach it for a couple of minutes. Yes that's right -- just poach the whole thing. Then you carefully peel off the individual leaves, one after the other.
The purpose of boiling the cabbage is to make the leaves soft enough to make the actual rolls.
Then, you have to make the filling.
Some like to use just minced veal meat in them. I like Swedish 'blandfärs' better. It consists of roughly 70% beef, and 30% pork, ground.
Wether you like blandfärs or ground veal, here is how you do it:
500 grams of ground meat of your choosing
1 small onion, reduced and browned
1 tablespoon of breadcrumbs
2 eggs
2 deciliters of boiled rice
One half tablespoon of ground allspice
salt to taste
White pepper to taste
Now let this rest for ten minutes or so.
Put a cabbage leaf down and then some filling on top. Wrap the leaf around the filling.
This could be done like how a chinese spring roll is made. Fold the bottom part up, then the sides, then roll it.
Put the rolls in a vessel that is suitable for oven-cooking.
Some like to add some syrup on top before cooking them in the oven. I dislike this, since it adds too many carbs. To each his own, I guess.
Cook the rolls at 180 degrees celsius for at least 30 minutes.
When they are done, you must not throw the broth from the Kåldolmar away. It can and must be used to make a delicious sauce.
It can roughly be described as a Swedish cabbage roll. That is to say -- a cabbage leaf filled with minced meat of some sort.
The Swedish cabbage roll originated in Turkey. In Turkey, it was a wine leaf stuffed with meat. One of our great kings took a liking to it, but he could not get any wine leafs back home in Sweden.
So he chose cabbage. That's how the Kåldolme came to be.
It is interesting to note that 'Dolme' is still the name of a dish in Turkey.
So how do you make them?
Well, you have to begin with a head of cabbage. You poach it for a couple of minutes. Yes that's right -- just poach the whole thing. Then you carefully peel off the individual leaves, one after the other.
The purpose of boiling the cabbage is to make the leaves soft enough to make the actual rolls.
Then, you have to make the filling.
Some like to use just minced veal meat in them. I like Swedish 'blandfärs' better. It consists of roughly 70% beef, and 30% pork, ground.
Wether you like blandfärs or ground veal, here is how you do it:
500 grams of ground meat of your choosing
1 small onion, reduced and browned
1 tablespoon of breadcrumbs
2 eggs
2 deciliters of boiled rice
One half tablespoon of ground allspice
salt to taste
White pepper to taste
Now let this rest for ten minutes or so.
Put a cabbage leaf down and then some filling on top. Wrap the leaf around the filling.
This could be done like how a chinese spring roll is made. Fold the bottom part up, then the sides, then roll it.
Put the rolls in a vessel that is suitable for oven-cooking.
Some like to add some syrup on top before cooking them in the oven. I dislike this, since it adds too many carbs. To each his own, I guess.
Cook the rolls at 180 degrees celsius for at least 30 minutes.
When they are done, you must not throw the broth from the Kåldolmar away. It can and must be used to make a delicious sauce.
