Kol Dolmer Old World Stuffed Cabbage Rolls Recipes

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KOL DOLMER (OLD WORLD STUFFED CABBAGE ROLLS)



KOL DOLMER (Old World Stuffed Cabbage rolls) image

This comes from an old World War 2 cookbook my Mom had. It's a bit different than your usual Stuffed cabbage rolls because it has milk or cream instead of tomato sauce.

Provided by Steve P.

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1/2 lb ground pork tenderloin (omit pork and increase beef to 1+1/2 pounds if you don't like pork)
1 cup raw rice
1 teaspoon sugar
1 chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 head cabbage
1 tablespoon butter
1 cup milk or 1 cup cream

Steps:

  • Mix thoroughly, beef, pork, onion, salt, sugar and pepper.
  • Cook the rice according to directions for your brand of rice, and add to to the meat mixture.
  • (You can use boiled macaroni in place of rice if you prefer) Wilt cabbage leaves by scalding with boiling water.
  • Put some of the meat and rice mixture in the wilted cabage leaves and roll into balls securely.
  • Repeat until all the mixture is used.
  • Place cabbage rolls in a greased baking pan.
  • Dot cabbage rolls with butter.
  • Add 1 Cup hot water to the pan.
  • Bake in moderate 350°F oven 40 minutes.
  • Turn rolls over and bake another 20 minutes.
  • Heat milk or cream and pour over the rolls.

Nutrition Facts : Calories 418, Fat 17.2, SaturatedFat 7.3, Cholesterol 87.1, Sodium 519.5, Carbohydrate 38.1, Fiber 4.6, Sugar 6.9, Protein 27.6

STUFFED CABBAGE (KåLDOLMAR)



Stuffed Cabbage (Kåldolmar) image

Aquavit chef Emma Bengtsson grew up eating this stuffed cabbage, lovingly made by her mother and grandmother. Stuffed cabbage is very forgiving; you can make it the day before, store in the fridge, then simply reheat and serve. Weeknight dinner rush: solved!

Provided by Emma Bengtsson

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 large green cabbage, about 2½ pounds
1/4 cup medium-grain white rice
3/4 cup milk
Kosher salt
1 small yellow onion, diced
3 tablespoons unsalted butter, divided
1 1/2 pounds small yellow new potatoes, for serving
Ice cubes
1/3 pound ground beef
1/3 pound ground pork
White pepper
2 large eggs
2 tablespoons whole milk
3 tablespoons agave syrup or honey
1 cup beef broth, plus more as needed
3 tablespoons heavy cream
Lingonberry jam, for serving, available at IKEA, Whole Foods, or online

Steps:

  • Cabbage and rice: Cut out the core of the cabbage with a sharp knife. Remove the large, bitter outer leaves from the cabbage and discard. Carefully pull off the remaining larger leaves (about 10 of them), keeping them whole and as undamaged as possible. (Reserve the remaining cabbage for another use, such as Hugh Acheson's Apple-Cabbage Slaw). Meanwhile, add rice, milk, and a pinch of salt to a medium saucepan over medium-low heat. Bring to a low simmer and cook uncovered until the grains absorb the milk, stirring occasionally, 10-20 minutes.
  • Onion and potatoes: Melt 1 tablespoon butter in a skillet over medium-high heat; sauté onions until soft, stirring occasionally, 4-5 minutes. Set aside for the meat filling. Meanwhile, place potatoes in a medium saucepan and add enough cold water to cover. Add a big pinch of salt and bring to a boil. Reduce heat to a simmer and cook uncovered until soft, 10-12 minutes. While the potatoes are simmering, check the rice. The mixture should begin to look like a porridge, with the grains intact. (This will act as a binder for the meat, as well as providing moisture.)
  • Cabbage: Prepare an ice bath. Bring a large pot of water to a boil; blanch the cabbage leaves in the boiling water for 2-3 minutes, or until pliable. Remove leaves and immediately plunge them into the ice bath to stop the cooking. Set aside on paper towels to dry. Meanwhile, check the rice mixture. When the rice has absorbed all the milk, spread it on a plate to quickly cool, 5 minutes. (Note: Rice can be prepared up to 1 day ahead.)
  • Meat filling: In a large mixing bowl, add beef, pork, eggs, sautéed onions, milk, a big pinch salt (about 1 teaspoon) and white pepper (about 1 teaspoon), and the cooled rice. Combine well with your hands, a whisk, or wooden spoon. (Alternatively, use a stand mixer with the paddle attachment on low speed.) To check the seasoning, fry a small bit of the meat mixture and taste it.
  • Assemble rolls: Preheat oven to 350 degrees F. Grease baking dish with 1 tablespoon butter. Carefully cut out 1 inch of the thick center vein from the leaves, so they will be easier to roll up. Place 3-4 tablespoons of the meat filling (depending on the size of the cabbage leaf) into the center of a leaf and, starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling (like a burrito). Place the roll seam-side down in the baking dish. Repeat with remaining leaves and meat, arranging the rolls side by side in rows. Drizzle agave syrup over rolls and bake, 20 minutes.
  • After 20 minutes, remove dish from oven. Pour enough broth over the rolls to come halfway up the sides of the dish. Place back in oven for another 20 minutes.
  • Sauce: Cabbage rolls are done when brown on top and the meat is cooked through. Remove cabbage rolls from the dish and strain the cooking liquid through a fine-mesh strainer into a skillet. Bring liquid to a boil and reduce by half, whisking occasionally, 5 minutes. Whisk in cream, add a pinch of salt, and continue boiling to thicken slightly, 1 more minute. (Sauce will be on the brothy side.) Meanwhile, drain the potatoes and place in a bowl; add 1 tablespoon butter and salt to taste.
  • Place cabbage rolls and potatoes on a plate; add a few dollops of lingonberry jam on the side. Drizzle sauce over everything. Serve.

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

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.

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

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).

STUFFED CABBAGE ROLLS (KALDOLMAR)



Stuffed Cabbage Rolls (Kaldolmar) image

From recipegoldmine.com, this Swedish stuffed cabbage rolls does not have the more common tomato sauce. Posted for ZWT6.

Provided by lazyme

Categories     < 4 Hours

Time 1h20m

Yield 12 rolls

Number Of Ingredients 13

2 lbs head cabbage
1 1/2 lbs ground beef
1/3 cup uncooked rice
1/2 cup milk
1 medium onion, chopped
1 egg
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground allspice
1/2 cup water
1/2 cup half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon instant beef bouillon

Steps:

  • Remove core from cabbage.
  • Cover cabbage with cold water; let stand about 10 minutes.
  • Remove 12 cabbage leaves.
  • Cover leaves with boiling water.
  • Cover and let stand until leaves are limp, about 10 minutes; drain.
  • Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
  • Place about 1/2 cup beef mixture at stem end of each leaf.
  • Roll leaf around beef mixture, tucking in sides.
  • Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
  • Pour water over rolls.
  • Cover and bake at 350 degrees F until beef is done, about 1 hour.
  • Remove cabbage rolls with slotted spoon; keep warm.
  • Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
  • Gradually stir half-and-half into flour in saucepan until smooth.
  • Stir in reserved liquid and bouillon.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Serve sauce with cabbage rolls.

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