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swedish cabbage rolls kaldolmar


a classic swedish dish. this is the recipe from the late tore wretman (1918-2003), the actual inventer of swedish gastronomy. according to him, it's his grandma's recipe, and the source is his memoires


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  • Carbohydrates: 499.0
  • Fats: 44.0
  • Dietary Fiber: 59.0
  • Minerals: 28.0
  • Proteins: 51.0
  • Vitamins: 68.0
  • Water: 11.0


  1. Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes
  2. Separate the outer leaves and remove any coarse stalks
  3. Let cool
  4. Rinse the rice and boil soft in the milk for about 20 minutes
  5. Let cool
  6. Finely chop the onion and saute in the butter until transparent
  7. Let cool
  8. Mix meat
  9. Eggs
  10. Onion
  11. Milk
  12. Spices and rice
  13. Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas
  14. Place them on a greased tray
  15. Put the sugar or syrup on top together with a little melted butter
  16. Bake in the oven at 175 degrees c / 350 f for about 30 minutes
  17. Add the gravy or sauce
  18. Raise the heat a little and bake for another 20-30 minutes
  19. Serve the rolls with boiled or mashed potatoes and farmors gurka : thinly sliced cucumber marinated in strong vinegar
  20. Sugar
  21. Salt and parsley

Step 14

Total Time in Minute 90

Ingredients Count 13

cooking swedish cabbage rolls  kaldolmar

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White cabbage

Ground beef

Ground pork







White pepper



Beef stock

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