📝 About This Recipe
A true cornerstone of Swedish home cooking (husmanskost), Kåldolmar are tender cabbage leaves wrapped around a savory, spiced meat filling and glazed with golden syrup. This dish traces its history back to King Charles XII’s return from the Ottoman Empire, adapted over centuries with local Nordic flavors like allspice and lingonberries. These rolls are slow-baked until caramelized, resulting in a comforting, melt-in-your-mouth texture that perfectly balances sweet and savory notes.
🥗 Ingredients
The Cabbage
- 1 large head White Cabbage (approx. 1.5 kg, savoy cabbage can also be used for a milder flavor)
- 2-3 tablespoons Light Syrup (Ljus Sirap) (or honey, for drizzling over the rolls)
- 2 tablespoons Butter (melted)
The Meat Filling
- 500 grams Ground Pork and Beef Mix (Blandfärs) (a 50/50 or 70/30 ratio works best)
- 1.5 cups Cooked Short-Grain Rice (porridge rice or jasmine rice, cooled)
- 1 medium Yellow Onion (very finely grated or minced)
- 1/2 cup Whole Milk or Heavy Cream (to keep the meat moist)
- 1 large Egg (lightly beaten)
- 1.5 teaspoons Salt
- 1/2 teaspoon White Pepper (ground)
- 1/4 teaspoon Ground Allspice (the secret ingredient for authentic Swedish flavor)
The Creamy Pan Gravy (Gräddsås)
- 2 cups Beef Stock (high quality)
- 1/2 cup Heavy Cream
- 1 teaspoon Soy Sauce (for color and depth)
- 1 tablespoon Cornstarch (mixed with a little water for thickening)
👨🍳 Instructions
-
1
Preheat your oven to 200°C (400°F). Prepare a large pot of salted water and bring it to a boil.
-
2
Remove the core of the cabbage head using a sharp knife. Carefully submerge the whole head into the boiling water. As the outer leaves soften (about 2-3 minutes), peel them off one by one with tongs and set aside on a tray to cool.
-
3
Using a small knife, trim down the thickest part of the central vein on the back of each boiled leaf so it is flat and easier to roll.
-
4
In a large mixing bowl, combine the ground meat, cooked rice, grated onion, milk, egg, salt, white pepper, and allspice. Mix thoroughly but gently until a uniform, moist paste forms.
-
5
Place a cabbage leaf on a clean surface. Spoon about 2 tablespoons of the meat mixture onto the base of the leaf (near the stem end).
-
6
Fold the bottom of the leaf over the filling, tuck in the sides, and roll tightly towards the top edge. Repeat until all filling is used.
-
7
Place the rolls seam-side down in a buttered baking dish. They should be packed snugly together to prevent unfolding.
-
8
Drizzle the rolls with the melted butter and the Swedish light syrup (or honey). This creates the characteristic mahogany glaze.
-
9
Bake in the center of the oven for about 45-50 minutes. Halfway through, pour 1 cup of beef stock over the rolls to keep them from drying out.
-
10
Once the rolls are browned and tender, remove them from the oven. Carefully pour the pan juices into a small saucepan.
-
11
Bring the pan juices to a simmer. Add the remaining beef stock, heavy cream, and soy sauce. Whisk in the cornstarch slurry and simmer until the gravy thickens. Season to taste.
-
12
Serve the cabbage rolls hot, generously smothered in the creamy gravy.
💡 Chef's Tips
For the best texture, use 'porridge rice' (round grain) as it binds the meat better than long-grain varieties. If the cabbage leaves are very small, overlap two leaves to create a larger surface for rolling. Don't skip the allspice; it provides the warm, aromatic profile that distinguishes Swedish kåldolmar from other European versions. If the rolls are browning too quickly in the oven, cover the dish loosely with foil for the last 15 minutes of cooking. You can make these a day in advance; the flavors deepen significantly after resting in the fridge overnight.
🍽️ Serving Suggestions
Serve with a generous spoonful of tart Lingonberry jam to cut through the richness of the meat. Pair with creamy mashed potatoes or boiled small yellow potatoes tossed in dill. Add a side of 'Pressgurka' (Swedish pickled cucumbers) for a refreshing, acidic crunch. A cold glass of Nordic lager or a robust blackcurrant juice complements the savory-sweet glaze perfectly. Finish the meal with a simple cup of strong Swedish coffee.