Kaldolmar

Shopping list

• 1 piece white cabbage — large head, about 1 kg

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• 400 g minced pork

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• 150 g cooked white rice — cooled

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 0.5 tsp allspice — ground

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• 1 tsp salt

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• 0.5 tsp black pepper

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• 400 ml beef stock

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• 150 ml double cream

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• 30 g butter — for frying

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• 1 tbsp plain flour — optional, for thickening

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Step by step

1. 1

   Bring a large pot of salted water to the boil. Carefully remove the core from the cabbage and lower the whole head into the water. Simmer for 5– 7 minutes until the outer leaves soften. Peel off leaves as they become pliable. You need about 12 large leaves. Drain and set aside to cool.

2. 2

   In a bowl, combine the minced pork, cooked rice, chopped onion, garlic, allspice, salt and pepper. Mix thoroughly.

3. 3

   Trim the thick central rib from each cabbage leaf so it lies flat. Place about 2 tablespoons of filling in the centre of each leaf. Fold in the sides and roll up tightly into a parcel.

4. 4

   Heat the butter in a large deep frying pan or wide casserole over medium heat. Place the rolls seam-side down and brown lightly for 2– 3 minutes on each side.

5. 5

   Pour in the beef stock and bring to a gentle simmer. Cover and cook over low heat for 35– 40 minutes, turning the rolls halfway through.

6. 6

   Pour in the double cream and simmer uncovered for 5 minutes. If you prefer a thicker sauce, whisk the flour with a little cold water and stir into the pan; simmer for 2 more minutes until the sauce coats the back of a spoon.

7. 7

   Serve the rolls hot with the creamy pan sauce spooned over, alongside boiled potatoes and lingonberry jam.