Mr. Bob’s Kåldomar

I have a friend, Bob, who’s a gourmet chef.  He sometimes shares recipes and cooking hints with me.  For example, he suggested I roll marzipan into a thin sheet and put it between the fruit and top crust of an apple pie.  Marvelous!

But this is about a stuffed cabbage recipe he shared with me.  It’s a traditional Swedish dish called  Kåldomar.

I like the name.  It sounds vaguely Viking, rather like a planet in one of Lois McMaster Bujold’s stories–one featuring Miles Vorkosigan, for example.  I can imagine Miles and his cousin Ivan eating this dish in some dark fortress.

Anyway, here’s the recipe.  It’s a bit time-consuming to fix, but well worth the effort.

 

Mr. Bob’s Kåldomar

(Swedish Stuffed Cabbage Rolls)

 

Filling

Two pounds sirloin of lamb

Trim most (but not all) of the fat from the lamb, then cut into strips.

In a meat grinder; combine the following:                                                           .

  • lamb
  • 3 cloves garlic
  • 1 medium onion
  • 1 shallot
  • Juice and peel from one lemon
  • 1/2 teaspoon cardamom
  • 1 teaspoon ground ginger
  • 1 teaspoon coriander
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 eggs
  • fresh parsley

Grind all the ingredients except the meat twice: Mix 1/2 cup oatmeal with the ground ingredients.

Cabbage Wrappers

Bring brine to boil in large stock pot.

Place entire head of cabbage in boiling water until outer leaves are blanched. Remove head of cabbage from the brine and strip off outer leaves.

De-vein the cabbage leaves and trim to the same length. .

Repeat the above steps with the leaves remaining on the head of the cabbage until there are sufficient leaves to wrap the filling.

Finely chop the remaining cabbage and return to boiling brine.

Reduce the finely chopped cabbage in the brine while stuffing the wrappers.

Stuffing the Cabbage Wrappers            ,.

Place filling onto center of cabbage leaf Roll the leaf into a cylinder, then fold the edges over.

Seal the folded edges with a toothpick.

Browning the. Stuffed Cabbage leaves.

Place 1/8 – 1/4 inch oil in bottom of large skillet and heat. Dredge the stuffed cabbage leaves in flour.

Brown the stuffed cabbage leaves in medium hot oil, toothpick side down until golden brown. Turn stuffed cabbage leaves over and brown other side

Drain briefly on paper towels.

Arrange stuffed cabbage leaves on baking dish treated with PAM.

Gravy

Place the remaining finely chopped cabbage in the brine. Boil until mixture is reduced to approximately 2 cups.

Retaining the liquid, strain the reduced cabbage water mixture. Discard the solids. Reduce the strained liquid to 1 cup over medium heat.

Add 2 Cups beef broth the mixture.

Make a roux using flour and oil or other fat source. Season with approximately 1 teaspoon of Gravy Master. Season to taste with salt, black pepper, a pinch of thyme or rosemary. Thicken gravy.

Pour gravy over cabbage rolls in baking pan.

Baking

Cook stuffed cabbage rolls at 350 degrees for 90 minutes. Turn off the oven, leaving the cabbage rolls in the naturally cooling oven for another 20 minutes.T

Serve over egg noodles, seasoned with butter and cilantro. Use a green vegetable such as asparagus for a side dish.

I’ll post my own photo next time I make this.  For now, the one above is from 

http://pernillaelmquist.com/2013/11/02/swedish-cabbage-rolls-kaldolmar/

Her recipe looks yummy, too, but it’s a little different.

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