Recipe: Kaldomar

One more Swedish ground meat/cabbage recipe for you this week. My trip was absolutely amazing, and I did not get sick, even with a lot of my friends falling ill around me. I AM still a bit sleep deprived, so this post will be a bit shorter.

It’s delicious. It’s nutritious. Remember to not overdo it on the cabbage in your overall diet. This is a meal that also freezes very well, so you can make up a large amount and keep it around for a quick reheat on the nights you don’t want to cook.

Kåldolmar (Cabbage Rolls)

{water, salt, head of cabbage}
2 tbs breadcrumbs
1 cup milk
1 lb of ground meat
1 tsp salt
pinch of white pepper

for frying, 2 tbs oil, butter or lard
1 tsp light molasses
2 cups water reserved after cabbage head is boiled

Remove outer leaves of cabbage. Bring water to a boil, add salt and cabbage head. Boil until the leaves are wilted and pliable. Remove head from the water and peel off the leaves and let drain. let breadcrumbs soak up the milk, add ground meat, salt and pepper and mix well. On each leaf, place about 1 tbs of meat, fold sides over and roll up the leaf and secure with one or two toothpicks, or wind with ordinary sewing thread to hold it together. Heat up the oil and brown the rolls, move them to a larger pot and when all are browned, add the molasses and cabbage water to the frying pan and stir in all bits. Pour the liquid over the rolls and continue heating for about 30 minutes, till meat is fully cooked and cabbage leaves soft.

This post is a part of Real Food Wednesday.

4 responses to “Recipe: Kaldomar

  1. Do you roll up like a burrito? this sounds so easy and yummy. thanks for sharing.

  2. Yes! Oh, I think I left that out. You roll them up and secure them with toothpicks. Apparently when my grandmother used to make them, she tied them with sewing thread because she couldn’t afford toothpicks.

  3. Mmmmm! This sounds yum! Reminds me of Ukranian cabbage rolls.

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