Dish: Swedish Kaldolmar

The custom of wrapping ground meat and other foods in Cabbage leaves was adapted in Sweden after King Charles XII returned from captivity in Turkey during the eighteenth century. He had evidently enjoyed the Turkish dolmas wrapped in grape leaves. In Stockholm this specialty is particularly delicious at the Operagrillen Restaurant, one of the city’s finest, where it is served with lingonberries and mashed potatoes.

 

 

Recipe

1 large head green cabbage. 2 and a half to 3 pounds.

Salt.

3 quarters pound lean ground beef.

1 quarter pound ground veal.

2 thirds cup cooked rice.

1 quarter cup milk.

2 tablespoons minced onion.

1 and half teaspoon ground allspice pepper.

3 tablespoons butter or margarine.

Half cup corn syrup.

2 tablespoons flour.

 

 

The Cooking

Cut out the centre core of the cabbage. Remove and discard any wilted leaves. Place in a large kettle of lightly salted boiling water and cook over moderate heat. covered, for 10 minutes or until the outer leaves are soft. Take out of the kettle and drain. Remove all the leaves that are soft enough to be pliable. Return the cabbage to the kettle and continue the cook until all the remaining leaves are soft. Drain and take off all the leaves. Cut any hard sections from them and leave on a flat surface. Cut the larger leaves in halves, if smaller rolls are desired.

Meanwhile, combine the beef, veal, rice, milk, onion, allspice, and pepper in a large bowl and stir together until the ingredients are thoroughly mixed, To fill the leaves, place 1 or 2 spoonfuls, depending on the size of the leaf, on each one and roll up. Tuck in the ends so the filling is completely enclosed and secure each roll with a toothpick. Keep filling and rolling until all the ingredients are used.

Saute the stuffed rolls in butter, turning once, in a heavy kettle or casserole until golden on each side. Drizzle the corn syrup over them and add 1 cup of water. Cover the dish and bake in a preheated hot oven for 1 hour. Take out the rolls and keep warm. Stir the flour into the drippings and cook briskly, stirring, until thickened. Add more water if a thinner gravy is desired.   Pour over the cabbage rolls and serve hot. Serves 8 to 10.