Chef Mik's Kåldolmar aka Stuffed Cabbage

The recipes for stuffed cabbage are vast and varied, as is its predecessor stuffed grape leaves or dolma’s. As for stuffed cabbage here in the States they enjoy most likely the largest on the planet and serve them with tomato sauce. In what use to be Yugoslavia they make a great version known as sarma with the addition of sauerkraut and broth. In Sweden they serve theirs known as kåldolmar with a light gravy and lingonberries which is the version I am preparing today. King Karl XII first introduced them to Sweden after having battled with the Turks in the late 1600’s, and it has been a staple ever sense. It is quite similar to cabbage pudding which is popular all over Northern Europe. Like cabbage pudding this recipe is great just the way it is and most people don’t do much to change the basics. When they do, the most common variation would be the cabbage some use green while others prefer savoy. Beyond that the only other things that will differ from time to time is the rice more often then not a short grain such as Arborio is used however there are those who apt for a long grain instead though most any precooked rice will do. For the record, I will be preparing mine with Jasmine rice, also sometimes when I prepare cabbage pudding one thing I like to do is add either a stout porter or dark beer to my broth, which I will add to my braising liquid today, but it is by no means a necessity. Some might say I am playing it rather safe as there are of course those who would rather experiment with the dish, I have been guilty of doing so myself creating versions where in the filling consisted of wild hare and/or bore and chanterelles or having finished the dish with a nice morel mushroom sauce. . Nevertheless I have also come full circle and enjoy the classic and understand well why it enjoys that title

Shopping List

Green or savy cabbage

Ground beef

Ground pork

Rice

Eggs

Milk

Onions

Bread crumbs

Flour or corn starch

Veal or beef broth/stock

Lingonberries

Clarified butter or butter and oil

Salt

Pepper

My Mad Method

Start by prepping your cabbage, core the thick stem

Simmer the cabbage in well salted water until the leaves have softened, are pliable and have begun to release themselves

Drain the cabbage and either submerge in an ice bath of simply allow it to cool on its own

There is a thick rib that runs down the back of the leaves that attached them to the stem, gently trim a portion away, which will make them easier to roll

Filling: 2 parts ground beef, 1 part ground pork, 1 sautéed onion, precooked rice, 1 egg per pound, milk water or broth, bread crumbs salt and white pepper to taste

Place 75 grams filling in the center of the cabbage leaves, fold in sides and roll up tight

Here is an example of what the finished roll should look like

As you are preparing your rolls pack them tightly to keep them together, seem side down

Sear off the rolls in clarified butter or a combination of butter and oil, and pack tight again seem side down, add a little broth and braise for 45 min until nicely browned

Fresh out of the oven and ready to serve!! Many people life to make gravy out of the sauce, simply pore liquid over into a pot and thicken with a roux or corn starch, you can also add a touch more broth or even cream

Ready to eat!!

Shown here with pan gravy, and lingonberries