Stuffed Cabbage Leaves (Kaaldolmer)

May 11, 2023May 11, 20230 14
Hearty and comforting stuffed cabbage leaves (Kaaldolmer) recipe
in Main

Prep

30 min

Cook

2 hr

Ready In

2 hr 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large cabbage
water
salt
2 tablespoons rice
2 cups milk
1/2 lb ground pork
1/2 lb ground veal , may substitue ground sirloin
1 teaspoon salt
5 egg whites
1/4 teaspoon white pepper , ground
1 medium onion , minced
1 tablespoon butter
1 can beef consomme
12 teaspoons molasses
1/2 teaspoon cornstarch
1 tablespoon water

Nutrision Information

Servings Per Recipe
6
Calories
394
Sugar
9g
Fat
17g
Stuffed cabbage leaves, also known as Kaaldolmer, are a traditional Danish dish that has been enjoyed for generations. This hearty and comforting dish is made by wrapping spiced meat and rice in tender cabbage leaves and topping it off with a rich, sweet and savory sauce. Kaaldolmer is a dish that is often associated with cozy gatherings of family and friends, particularly during the colder months. It's a dish that's both satisfying and nutritious, and has become a staple in Danish cuisine.

Instructions

1.Preheat the oven to 350°F (175°C).
2.In a large pot, bring water to a boil and add the whole cabbage. Cook for 10-12 minutes or until the leaves are tender. Remove from water and set aside to cool.
3.In a small pot, bring rice and milk to a boil, then reduce heat and simmer until the rice is cooked, approximately 15 minutes. Set aside.
4.In a large bowl, mix ground pork, ground veal, salt, egg whites, and white pepper until well combined. Add cooked rice and minced onion to the meat mixture, mix until well incorporated.
5.In a small saucepan, melt butter and add beef consommé, molasses, and cornstarch followed by a tablespoon of water. Stir well and cook on low heat until the sauce thickens.
6.Carefully separate the leaves from the cabbage head, and using a sharp knife remove any hard parts. Cut any extra-large leaves in half.
7.Lay a cabbage leaf flat, and place a small amount of meat mixture on the leaf. Roll the cabbage leaf up, tucking in the ends to make a tight bundle. Repeat until all the cabbage leaves are rolled.
8.Place the cabbage rolls in an oven-safe dish and pour the sauce over them.
9.Cover the dish with a lid or foil, and bake for 1 and a half hours. Remove the lid or foil and bake for another 30 minutes until the cabbage rolls are brown.
10.Serve hot and enjoy!

PROS

This dish is flavorful and filling.

It’s also a good source of protein and complex carbohydrates.

The nutrition in cabbage has been linked to many potential benefits, such as reducing inflammation and aiding in digestion.

CONS

Stuffed cabbage leaves can be high in sodium depending on the type of broth used.

It also takes a bit of time and effort to prepare.

HEALTH & BENEFITS

The ingredients in this recipe offer a variety of health benefits. The ground pork, ground veal, and rice provide protein, while cabbage is a great source of vitamins and minerals. The dish is also low in fat and high in fiber, which can help regulate digestion and promote feelings of fullness.
Cabbage contains powerful compounds called glucosinolates that have been linked to reducing inflammation and protecting against certain types of cancer.

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