Swedish Cabbage Rolls Kaldolmar

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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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Steps

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Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.

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Separate the outer leaves and remove any coarse stalks.

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Let cool.

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Rinse the rice and boil soft in the milk for about 20 minutes.

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Let cool.

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Finely chop the onion and saute in the butter until transparent.

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Let cool.

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Mix meat , eggs , onion , milk , spices and rice.

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Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas.

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Place them on a greased tray.

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Put the sugar or syrup on top together with a little melted butter.

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Bake in the oven at 175 degrees c / 350 f for about 30 minutes.

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Add the gravy or sauce , raise the heat a little and bake for another 20-30 minutes.

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Serve the rolls with boiled or mashed potatoes and farmors gurka : thinly sliced cucumber marinated in strong vinegar , sugar , salt and parsley.

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Ingredients

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white cabbage, ground beef, ground pork, nutmeg, milk, eggs, onion, rice, salt, white pepper, sugar, butter, beef stock