stuffed cabbage rolls (kaldolmar)
(1 rating)
From recipegoldmine.com, this Swedish stuffed cabbage rolls does not have the more common tomato sauce.
(1 rating)
yield
12 serving(s)
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For stuffed cabbage rolls (kaldolmar)
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2 lbhead cabbage
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1 1/2 lbground beef
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1/3 cuncooked rice
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1/2 cmilk
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1 mdonion, chopped
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1egg
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2 tspsalt
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1/4 tsppepper
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1/4 tspground allspice
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1/2 cwater
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1/2 chalf and half
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1 Tbspall purpose flour
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1/2 tspinstant beef bouillon
How To Make stuffed cabbage rolls (kaldolmar)
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1Remove core from cabbage.
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2Cover cabbage with cold water; let stand about 10 minutes.
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3Remove 12 cabbage leaves. Cover leaves with boiling water. Cover and let stand until leaves are limp, about 10 minutes; drain.
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4Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
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5Place about 1/2 cup beef mixture at stem end of each leaf.
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6Roll leaf around beef mixture, tucking in sides.
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7Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
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8Pour water over rolls. Cover and bake at 350 degrees F until beef is done, about 1 hour.
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9Remove cabbage rolls with slotted spoon; keep warm.
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10Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
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11Gradually stir half-and-half into flour in saucepan until smooth.
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12Stir in reserved liquid and bouillon. Heat to boiling, stirring constantly.
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13Boil and stir 1 minute.
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14Serve sauce with cabbage rolls.
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