Swedish Cabbage Rolls-kaldolmar

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 head cabbage
• 1 cup cooked rice
• 1 lb ground lean lamb
• 1 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 egg
• 1/4 teaspoon salt
• 2 tablespoons melted butter
• 1/2 cup light cream
• 1 cold cooked potato, grated
• 1 lb ground beef
• 1 medium onion, chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
• 3 tablespoons flour
• 1/4 cup butter (or more)
• 1 tablespoon flour

Recipe

• 1 wash cabbage and remove any damaged outer leaves, cut out core.
• 2 bring a large pot of water to boiling.
• 3 add cabbage to wilt leaves while preparing stuffing.
• 4 turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
• 5 separate leaves from cabbage as they wilt and drain:.
• 6 return cabbage to water to wilt inner leaves.
• 7 shape stuffing into oblong patties and place on core end of cabbage leaf.
• 8 fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
• 9 it may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
• 10 mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
• 11 remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
• 12 cover dish with aluminum foil.
• 13 heat over to 300 degrees.
• 14 bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
• 15 remove baking dish from oven and place cabbage rolls on a warm platter.
• 16 mix the 1 tablespoon flour and cream in a small pan.
• 17 add the liquid from baking dish: cook and stir over moderately low heat until thickened.
• 18 season to taste.
• 19 pour gravy over cabbage rolls before serving.