Kaldolmar are simply Swedish cabbage rolls stuffed with minced pork and sometimes rice. "Kal" represents cabbage, and you will acknowledge the other segment of the phrase, "Dolmar", as relevant to "Dolmades", the classical meal. No matter what you address them and no matter what recipe you take, they are scrumptious!
They are generally consumed with steamed potatoes, sauce, and lingonberry jam. The procedures are several and easy can be finished simultaneously and nicely all extremely effortless.
Ingredients:
• 1⁄4 cup round-grain rice (e.g. avorio)
• 1⁄2 cup milk (for the rice)
• Salt
• White pepper
• 1 medium white cabbage or 1 medium preferably savoy cabbage, as fresh as possible
• 6 ounces ground beef
• 6 ounces ground pork
• Nutmeg (optional)
• 1⁄2 cup milk (for the meat)
• 2 eggs
• 1 onion
• 2 tablespoons sugar or 2 tablespoons light syrup
• 3 tablespoons butter
• 2 cups beef stock (or sauce)
Instructions:
1. Get rid of the stem from the cabbage and then poach the head in boiling salty water for a couple of mins.
2. Separate the external leaves and take out any harsh stalks.
3. Allow cool down.
4. Wash the rice and boil restful in the milk for approximately 20 mins.
5. Allow chill.
6. Carefully slice the onion and cook in the butter till transparent.
7. Let us cool down.
8. Combine meat, eggs, onion, milk, spices and also rice.
9. Place about 2 ounces of the combination on each cabbage leaf and roll to dolmas (rolls).
10. Put them on a greased tray.
11. Add the sugar or syrup on the top along with a bit melted butter.
12. Bake in the stove at 175 degrees C/ 350 F for roughly 30 mins; include the gravy or sauce, increase the heat a little and bake for further 20-30 mins.
13. Serve the rolls with steamed or mashed potatoes.
Ingredients:
• 1⁄4 cup round-grain rice (e.g. avorio)
• 1⁄2 cup milk (for the rice)
• Salt
• White pepper
• 1 medium white cabbage or 1 medium preferably savoy cabbage, as fresh as possible
• 6 ounces ground beef
• 6 ounces ground pork
• Nutmeg (optional)
• 1⁄2 cup milk (for the meat)
• 2 eggs
• 1 onion
• 2 tablespoons sugar or 2 tablespoons light syrup
• 3 tablespoons butter
• 2 cups beef stock (or sauce)
Instructions:
1. Get rid of the stem from the cabbage and then poach the head in boiling salty water for a couple of mins.
2. Separate the external leaves and take out any harsh stalks.
3. Allow cool down.
4. Wash the rice and boil restful in the milk for approximately 20 mins.
5. Allow chill.
6. Carefully slice the onion and cook in the butter till transparent.
7. Let us cool down.
8. Combine meat, eggs, onion, milk, spices and also rice.
9. Place about 2 ounces of the combination on each cabbage leaf and roll to dolmas (rolls).
10. Put them on a greased tray.
11. Add the sugar or syrup on the top along with a bit melted butter.
12. Bake in the stove at 175 degrees C/ 350 F for roughly 30 mins; include the gravy or sauce, increase the heat a little and bake for further 20-30 mins.
13. Serve the rolls with steamed or mashed potatoes.
No comments:
Post a Comment