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Stuffed Cabbage - Kaldolmar Recipe

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This recipe for Stuffed Cabbage - Kaldolmar, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edith Warner
Added: Tuesday, April 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 head cabbage
1 recipe for 1 lb.meatloaf
butter and/or oil

Directions:
Directions:
Prepare meatloaf mixture and set aside. Remove core of cabbage. Place in large pot, with core down, with about 2 inches boiling water. Cover and simmer about 5 minutes until outer leaves loosen up. Remove cabbage and loosen outer leaves. Return cabbage to pot and continue to simmer until more leaves are loose. You need about 10-12 leaves. May need 2 leaves for some rolls. Place 1 leaf on work surface "cup shape up" and place some beef mixture (about 1/2 hot dog size and shape) on thicker edge. Roll up, tuck ends in, and tie string around middle. Makes about 8-10. Heat some butter/oil in large frying pan and brown rolls on both sides. Add about 1 cup water, cover pan, and bake in 350 degree oven for 1 hour. I use my large Farberware fry pan. Remove string before serving with potatoes of your choice.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This recipe takes some time to prepare. It is very tasty and makes a nice menu that is a little different. Most Northern European countries have some form of this recipe. This is my mother's adapted from the Swedish " Koldorma."

 

 

 

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