Kåldolmar — Swedish Cabbage Rolls

Shopping list

• 1 piece green cabbage — large head

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• 400 g beef mince

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• 150 g cooked white rice

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• 1 piece onion — finely chopped

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• 1 piece egg — beaten

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• 60 ml whole milk

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• 1 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 30 g butter — for frying

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• 500 ml beef stock

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• 150 ml double cream

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• 1 tbsp plain flour — for thickening

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• 4 tbsp lingonberry jam — to serve

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Step by step

1. 1

   Bring a large pot of salted water to a rolling boil. Carefully remove the core from the cabbage, then submerge the whole head in the boiling water for 3– 4 minutes until the outer leaves soften and peel away easily. Remove softened leaves one by one with tongs and set aside to cool. You need about 12 large leaves.

2. 2

   In a large mixing bowl, combine the beef mince, cooked rice, chopped onion, beaten egg, milk, salt, and black pepper. Mix thoroughly with your hands until well combined.

3. 3

   Lay a cabbage leaf flat on your work surface. Trim away any thick central rib if very prominent. Place about 2 tablespoons of the meat mixture in the centre of the leaf. Fold in the sides, then roll up tightly from the stem end to form a neat parcel. Repeat with remaining leaves and filling.

4. 4

   Melt the butter in a large, heavy-based frying pan or casserole over medium heat. Add the cabbage rolls seam-side down and fry gently for 2– 3 minutes on each side until lightly browned all over.

5. 5

   Pour in the beef stock, ensuring the rolls are mostly submerged. Bring to a gentle simmer, cover with a lid, and cook for 40 minutes, turning the rolls once halfway through.

6. 6

   Carefully transfer the rolls to a warm serving dish. In a small bowl, whisk together the double cream and flour until smooth. Stir this mixture into the cooking liquid in the pan and simmer for 3– 4 minutes, stirring, until the sauce thickens to a coating consistency.

7. 7

   Pour the creamy sauce over the cabbage rolls. Serve immediately with lingonberry jam on the side and boiled or mashed potatoes.