Kåldolmar - Stuffed Cabbage Roll

Kåldolmar, a dish which is among typical Swedish food even if it probably comes from Turkey. Dolma means "Stuffing" in Turkish and the theory is that the dish was brought back to Sweden with the Swedish king Karl XII who spent some years in Turkey. In Cajsa Wargs Swedish cooking book from 1756 Kåldolmar was included.



1 - 1 1/4 Head of cabbage

1 teaspoon salt / litre water


300 g minced meat

2 - 2 1/2 dl boiled rice

1 1/2 dl milk

salt and pepper


butter for frying

1 - 2 tablespoon syrup


4 dl of fond plus water

2 tablespoon of flour

1/2 dl water






Cut around the stem of the cabbage so the leaves could be taken off. Boil plenty of water, add salt and the cabbage with the stem upwards. Take of the leaves one after one when they soften, You need about 12 - 14 cabbage leaves. Put them on a towel to dry.

Mix the minced meat and the boiled rice, salt, pepper  and milk for a stuffing. Put about 1 - 2 tablespoons on each cabbage leaf. Fry in a pan and let some syrup over the leaves while frying.

When you have a slightly nice brown colour on the cabbage you can put the rolls in the oven or lower the temperature for another 30 minutes to really soften the cabbage leaves.

Take the rolls out of the pan and start making the sauce. Mix water and flour and add to the pan. Flavour with soy, cream and the fond.

The dish is served with potatoes and lingonberry.