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Cabbage Rolls - "Kåldolmar" Recipe

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This recipe for Cabbage Rolls - "Kåldolmar", by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Maria Ericsson


1 small head white cabbage, water, salt
½ cup water
1/4 cup white rice
1½ cups milk
about 12 oz ground beef
salt, white pepper, thyme
margarine or butter
½ cup light cream

Cut out the core and put the cabbage in salted boiling water.
Cook covered, until the leaves are slightly soft and easy to
remove from the core. Peel off the leaves one by one and
drain on a rack or towel. Trim the coarse centre vein of each
leaf. To make the filling, bring the water to a boil. Add the
rice and cook covered, until the water is almost absorbed.
Stir in the milk and cook till the mixture resembles a thin

Let cool. Mix with the meat and spices, add more milk if
necessary. Put a large tablespoonful of filling on each
cabbage leaf. Fold the leaf around the filling and secure
the roll with a toothpick. Heat a skillet with a little margarine
or butter. Brown a few rolls at a time, over moderate heat.

Transfer to a casserole. When all the cabbage rolls are
browned add a little beef bouillon or water to the casserole,
cover and let simmer for about 30 minutes. Add the cream
and cook for another 15 minutes. Serve with boiled potatoes
and lingonberry preserve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1h 45min




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