Stuffed Cabbage Rolls Kaldolmar Recipes

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STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

I don't know where I got this recipe, but I have been using it for well over 20 years. Works well in a slow cooker.

Provided by Judy

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h

Yield 8

Number Of Ingredients 9

⅔ cup water
⅓ cup uncooked white rice
8 cabbage leaves
1 pound lean ground beef
¼ cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
¼ teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 13.3 g, Cholesterol 65.8 mg, Fat 13.1 g, Fiber 0.9 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 656.9 mg, Sugar 3 g

STUFFED CABBAGE ROLLS RECIPE BY TASTY



Stuffed Cabbage Rolls Recipe by Tasty image

These flavorful low-carb beef and cabbage rolls are made with tender boiled cabbage leaves stuffed with beef and rice cooked in a homemade tomato sauce. They're easy to make, filling, and the perfect comfort food. Serve them with sour cream and cilantro, or eat them all by themselves for the perfect weeknight dinner.

Provided by Kiano Moju

Categories     Dinner

Time 2h

Yield 4 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 cloves garlic, minced
28 oz crushed tomato, 1 can
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground cumin
salt, to taste
black pepper, to taste
1 lb ground beef
salt, to taste
black pepper, to taste
1 teaspoon chili powder
1 teaspoon ground cumin
2 teaspoons dried oregano
½ cup white rice, uncooked medium grain
1 green cabbage, core removed
sour cream, for serving
fresh cilantro, for garnish

Steps:

  • In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
  • Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
  • In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
  • Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
  • Preheat the oven to 350°F (180°C) for 45 minutes.
  • Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
  • Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
  • Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
  • Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
  • Spoon the remaining tomato sauce over the cabbage rolls.
  • Cover the dish tightly with foil and bake for 45 minutes.
  • Enjoy!

Nutrition Facts : Calories 551 calories, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 38 grams, Sugar 18 grams

STUFFED CABBAGE ROLLS



Stuffed Cabbage Rolls image

"IN OUR area of Pennsylvania, cabbage rolls are frequently served at special occasions of all kinds. These versatile roll-ups can be stuffed with pork or other kinds of fillings. Though we've tried some of the others, my family always goes back to the ground beef-it just tastes best to us."

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 large head cabbage
1 cup quick-cooking rice, cooked and cooled
1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed tomato soup, undiluted, divided
1/2 cup water

Steps:

  • Cook cabbage in boiling water only until leaves fall off head. Reserve 14-16 large leaves for rolls and set aside remaining cabbage. , In a bowl, combine rice, beef, onion, Worcestershire sauce, salt, pepper and 1/4 cup soup. Put 2 to 3 tablespoons meat mixture on each cabbage leaf. Fold in sides, then roll up leaves to completely enclose meat., Line a Dutch oven with leftover cabbage leaves. Combine remaining soup and water; pour over cabbage. Stack cabbage rolls on top of sauce. Cover. Bring to a boil. Reduce heat; cover and simmer on low for 1 to 1-1/2 hours or until rolls are tender. , Remove rolls and cabbage. If desired, sauce may be thickened by boiling over high heat. Spoon sauce over rolls and cabbage and serve immediately.

Nutrition Facts : Calories 254 calories, Fat 7g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 755mg sodium, Carbohydrate 30g carbohydrate (13g sugars, Fiber 6g fiber), Protein 19g protein.

SWEDISH CABBAGE ROLLS-KALDOLMAR



Swedish Cabbage Rolls-Kaldolmar image

Make and share this Swedish Cabbage Rolls-Kaldolmar recipe from Food.com.

Provided by VickyJ

Categories     Pork

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 head cabbage
1 cup cooked rice
1 lb ground lean pork
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

Steps:

  • Wash cabbage and remove any damaged outer leaves, cut out core.
  • Bring a large pot of water to boiling.
  • Add cabbage to wilt leaves while preparing stuffing.
  • Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
  • Separate leaves from cabbage as they wilt and drain:.
  • Return cabbage to water to wilt inner leaves.
  • Shape stuffing into oblong patties and place on core end of cabbage leaf.
  • Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
  • It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
  • Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
  • Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
  • Cover dish with aluminum foil.
  • Heat over to 300 degrees.
  • Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
  • Remove baking dish from oven and place cabbage rolls on a warm platter.
  • Mix the 1 tablespoon flour and cream in a small pan.
  • Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
  • Season to taste.
  • Pour gravy over cabbage rolls before serving.

STUFFED CABBAGE ROLLS (KALDOLMAR)



Stuffed Cabbage Rolls (Kaldolmar) image

From recipegoldmine.com, this Swedish stuffed cabbage rolls does not have the more common tomato sauce. Posted for ZWT6.

Provided by lazyme

Categories     < 4 Hours

Time 1h20m

Yield 12 rolls

Number Of Ingredients 13

2 lbs head cabbage
1 1/2 lbs ground beef
1/3 cup uncooked rice
1/2 cup milk
1 medium onion, chopped
1 egg
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon ground allspice
1/2 cup water
1/2 cup half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon instant beef bouillon

Steps:

  • Remove core from cabbage.
  • Cover cabbage with cold water; let stand about 10 minutes.
  • Remove 12 cabbage leaves.
  • Cover leaves with boiling water.
  • Cover and let stand until leaves are limp, about 10 minutes; drain.
  • Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
  • Place about 1/2 cup beef mixture at stem end of each leaf.
  • Roll leaf around beef mixture, tucking in sides.
  • Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
  • Pour water over rolls.
  • Cover and bake at 350 degrees F until beef is done, about 1 hour.
  • Remove cabbage rolls with slotted spoon; keep warm.
  • Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
  • Gradually stir half-and-half into flour in saucepan until smooth.
  • Stir in reserved liquid and bouillon.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Serve sauce with cabbage rolls.

STUFFED CABBAGE (KåLDOLMAR)



Stuffed Cabbage (Kåldolmar) image

Aquavit chef Emma Bengtsson grew up eating this stuffed cabbage, lovingly made by her mother and grandmother. Stuffed cabbage is very forgiving; you can make it the day before, store in the fridge, then simply reheat and serve. Weeknight dinner rush: solved!

Provided by Emma Bengtsson

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

1 large green cabbage, about 2½ pounds
1/4 cup medium-grain white rice
3/4 cup milk
Kosher salt
1 small yellow onion, diced
3 tablespoons unsalted butter, divided
1 1/2 pounds small yellow new potatoes, for serving
Ice cubes
1/3 pound ground beef
1/3 pound ground pork
White pepper
2 large eggs
2 tablespoons whole milk
3 tablespoons agave syrup or honey
1 cup beef broth, plus more as needed
3 tablespoons heavy cream
Lingonberry jam, for serving, available at IKEA, Whole Foods, or online

Steps:

  • Cabbage and rice: Cut out the core of the cabbage with a sharp knife. Remove the large, bitter outer leaves from the cabbage and discard. Carefully pull off the remaining larger leaves (about 10 of them), keeping them whole and as undamaged as possible. (Reserve the remaining cabbage for another use, such as Hugh Acheson's Apple-Cabbage Slaw). Meanwhile, add rice, milk, and a pinch of salt to a medium saucepan over medium-low heat. Bring to a low simmer and cook uncovered until the grains absorb the milk, stirring occasionally, 10-20 minutes.
  • Onion and potatoes: Melt 1 tablespoon butter in a skillet over medium-high heat; sauté onions until soft, stirring occasionally, 4-5 minutes. Set aside for the meat filling. Meanwhile, place potatoes in a medium saucepan and add enough cold water to cover. Add a big pinch of salt and bring to a boil. Reduce heat to a simmer and cook uncovered until soft, 10-12 minutes. While the potatoes are simmering, check the rice. The mixture should begin to look like a porridge, with the grains intact. (This will act as a binder for the meat, as well as providing moisture.)
  • Cabbage: Prepare an ice bath. Bring a large pot of water to a boil; blanch the cabbage leaves in the boiling water for 2-3 minutes, or until pliable. Remove leaves and immediately plunge them into the ice bath to stop the cooking. Set aside on paper towels to dry. Meanwhile, check the rice mixture. When the rice has absorbed all the milk, spread it on a plate to quickly cool, 5 minutes. (Note: Rice can be prepared up to 1 day ahead.)
  • Meat filling: In a large mixing bowl, add beef, pork, eggs, sautéed onions, milk, a big pinch salt (about 1 teaspoon) and white pepper (about 1 teaspoon), and the cooled rice. Combine well with your hands, a whisk, or wooden spoon. (Alternatively, use a stand mixer with the paddle attachment on low speed.) To check the seasoning, fry a small bit of the meat mixture and taste it.
  • Assemble rolls: Preheat oven to 350 degrees F. Grease baking dish with 1 tablespoon butter. Carefully cut out 1 inch of the thick center vein from the leaves, so they will be easier to roll up. Place 3-4 tablespoons of the meat filling (depending on the size of the cabbage leaf) into the center of a leaf and, starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling (like a burrito). Place the roll seam-side down in the baking dish. Repeat with remaining leaves and meat, arranging the rolls side by side in rows. Drizzle agave syrup over rolls and bake, 20 minutes.
  • After 20 minutes, remove dish from oven. Pour enough broth over the rolls to come halfway up the sides of the dish. Place back in oven for another 20 minutes.
  • Sauce: Cabbage rolls are done when brown on top and the meat is cooked through. Remove cabbage rolls from the dish and strain the cooking liquid through a fine-mesh strainer into a skillet. Bring liquid to a boil and reduce by half, whisking occasionally, 5 minutes. Whisk in cream, add a pinch of salt, and continue boiling to thicken slightly, 1 more minute. (Sauce will be on the brothy side.) Meanwhile, drain the potatoes and place in a bowl; add 1 tablespoon butter and salt to taste.
  • Place cabbage rolls and potatoes on a plate; add a few dollops of lingonberry jam on the side. Drizzle sauce over everything. Serve.

BEST STUFFED CABBAGE ROLLS



Best Stuffed Cabbage Rolls image

Tender leaves of cabbage are wrapped around a hearty sirloin and rice filling and topped with a homemade tomato sauce in this family-friendly recipe for stuffed cabbage leaves. The hint of allspice and slight tang from vinegar create a perfect balance in this dish. They remind me of eating at a Lebanese food festival, although not quite as spicy. Serve with Greek salad or tabouli salad and warm pita for the perfect bite!

Provided by NicoleMcmom

Time 2h

Yield 6

Number Of Ingredients 15

6 teaspoons kosher salt, divided
1 large head cabbage
2 teaspoons oil
½ cup minced onion
1 (14 ounce) can tomato sauce
1 (14 ounce) can petite diced tomatoes, undrained
¾ cup water
1 tablespoon red wine vinegar
1 teaspoon ground black pepper, divided
1 pound ground sirloin
1 cup uncooked white rice
2 cloves garlic, minced
½ teaspoon ground allspice
1 medium lemon, cut into 6 wedges
2 teaspoons chopped fresh parsley, or to taste

Steps:

  • Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
  • Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
  • Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
  • Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
  • Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
  • Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
  • Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

Nutrition Facts : Calories 390.1 calories, Carbohydrate 46.4 g, Cholesterol 52 mg, Fat 13.4 g, Fiber 8.2 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 2457 mg, Sugar 11.5 g

TRADITIONAL GREEK STUFFED CABBAGE ROLLS (LAHANODOLMADES)



Traditional Greek Stuffed Cabbage Rolls (lahanodolmades) image

A delicious Greek dish of stuffed cabbage rolls with a flavorful rice filling, topped with the classic avgolemono sauce

Provided by Marilena Leavitt

Categories     Main Dish

Time 2h

Yield 6

Number Of Ingredients 26

Ingredients for the cabbage rolls:
1 large head of cabbage, about 2-2.5 lbs.
¾ - 1 cup medium grain rice (or, short grain rice, like Arborio)
1 lb. lean ground beef
1 medium onion, grated
2 spring onions, minced
1 small carrot, grated
2 TBSP. olive oil
½ cup fresh, flat-leaf parsley, minced
½ cup fresh dill, minced
1 tsp. sea salt
½ tsp. freshly ground pepper
Ingredients for the braising liquid:
4 cups chicken stock
1 cup hot water (plus more as needed)
2 TBSP. olive oil
1 tsp. salt
¼ tsp. freshly ground pepper
Ingredients for the avgolemono sauce:
3 large eggs (1 whole + 2 egg yolks)
1 large lemon (juiced - about ¼ cup), or more to taste
2 tsp. corn starch
Garnishes::
Lemon slices
fresh, chopped dill
freshly ground pepper

Steps:

  • Prepare the rice mixture: Mix together the rice, ground beef, onion, spring onions, carrot, olive oil, parsley, dill, salt and pepper in a large bowl. Cover the bowl and refrigerate for half an hour.
  • Bring a large pot of water to a boil and stir in a teaspoon of salt.
  • Remove the entire core of the cabbage using a sharp pairing knife. Immerse the cabbage in the boiling water, cored side down. The water should be almost to the top of the cabbage. Continue cooking over medium-low heat for about 15 minutes, or, until the leaves can be easily separated (Note: If you use Savoy cabbage the cooking time is much shorter, at just under 5 minutes). Using tongs, carefully remove each leaf from the pot, as soon as they become soft and flexible, and place them on a drainer to cool. Set aside and reserve any hard, torn, or very small leaves to line the bottom of your pot later.
  • To assemble the cabbage rolls: place a cabbage leaf on a work surface. Place a tablespoon of the filling (the size of a walnut) near the bottom of the leaf. If necessary, cut into the leaf's stem (in a V shape) to remove the hard and thick spine. This will make them easier to roll. Fold the bottom end up and over the filling, then fold the two side ends of the cabbage leaf towards the center. Roll the leaf up to enclose the mixture, making sure not to roll it too tight because the rice filling will expand while it cooks. For the leaves that are a bit too small, you can overlap two of them to form a larger leaf before filling, or, you can also patch up any tears the leaves might have. For the leaves that are too large, cut them in half along the hard stem.
  • To layer the cabbage rolls: line the bottom of the pot with those reserved leaves that were too hard or too small to fill. This will protect the stuffed cabbage rolls from over browning. Arrange the rolls seam side down in the pot. Make sure they are placed snuggly against each other so they do not move during cooking. Repeat with a second layer of rolls. Top with more of the leftover harder cabbage leaves, if you have them.
  • To cook: Pour the stock and water over them, season with salt and pepper and bring to a boil. Cover the top of the stuffed cabbage rolls with an inverted, heatproof, shallow plate or bowl. The plate should be large enough that it covers the rolls, but small enough to not touch the sides of the pot. This will keep the rolls in place while cooking and will ensure that they cook properly. Reduce the heat to a medium-low and simmer for about 45-50 minutes. Check to make sure the rice is tender. Turn off the heat and uncover the pot.
  • Make the avgolemono sauce: Whisk the eggs very well until frothy; for best results, use a hand-held mixer. Add the lemon juice and the cornstarch and whisk again. Start "tempering" the eggs by adding a ladle of hot liquid from the pot to the bowl while whisking constantly. Add one more ladle and whisk again until combined. Stir in the egg-lemon broth into the pot, shaking the pan to distribute evenly. Bring to a very gentle simmer over medium-low heat for just a minute or so, making sure it does not come to a boil. Remove from the heat. Taste and adjust the broth for seasoning.
  • To serve: arrange the rolls on individual serving plates and then top them with the frothy hot sauce (do not drown them). Garnish with lemon slices, fresh dill and some freshly ground pepper.

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From thelocal.se


STUFFED CABBAGE ROLLS | KALDOLMAR RECIPE
Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish. Pour water over rolls. Cover and bake at 350 degrees F until beef is done, about 1 hour. Remove cabbage rolls with slotted spoon; keep warm. Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat. Gradually stir half-and-half into flour in saucepan until smooth.
From recipegoldmine.com


SWEDISH CABBAGE ROLLS – KåLDOMAR – SEASONAL LOW CARB
Serve each cabbage roll with an equal amount of gravy. Slow Cooker. Combine all the raw ingredients for the rolls, apart from the cabbage, in a bowl and mix well. Divide the filling between the twelve blanched cabbage leaves, and fold the sides of the cabbage leave over the meat mixture, rolling up the stuffed cabbage leaves into little ...
From seasonallowcarb.com


RECIPE(TRIED): SCANDINAVIAN CABBAGE ROLLS KALDOMAR
Divide meat mixture among cabbage leaves, placing an egg shaped mound near the stem end of each leaf. Roll into bundles, folding sides of cabbage leaves over meat mixture. Arrange cabbage rolls close together, in prepared baking pan, with loose end of leaf on bottom. Brush rolls with melted butter. Bake 1 hour.
From recipelink.com


CABBAGE, STUFFED CABBAGE ROLLS (KåLDOMAR) | SWEDISH RECIPES ...
Kåldomar (stuffed cabbage rolls) are a great Swedish classic often served as a midweek meal, but also served as part of a Christmas buffet. They were first introduced into Sweden at the beginning of the 18th century after Karl XII invaded Turkey. His soldiers took stuffed vine leaves back to Sweden and replaced the vine leaves with cabbage leaves.
From pinterest.ca


RECIPE: SWEDISH CABBAGE ROLLS WITH CREAM SAUCE AND LINGONBERRY …
2015-10-04 Grease an oven pan and place the rolls with the folding edge down. Drizzle the syrup over and bake in the oven for 30 min while pouring over the liquid from the pan a few times. Cover with aluminium foil if the rolls start to get too much color.
From ingmar.app


STUFFED CABBAGE ROLLS - RECIPE - RACHAEL RAY SHOW
2 medium onions, finely chopped. Pepper. 6 cloves garlic, chopped. 1 tablespoon Calabrian chili paste, or 1 teaspoon red pepper flakes (optional) 2 tablespoons tomato paste. One 28-ounce can diced or crushed tomatoes. 1 jar passata, tomato puree. 2 pounds ground meat (Rach likes half beef and half veal or beef, pork and veal) 1 cup uncooked ...
From rachaelrayshow.com


STUFFED CABBAGE ROLLS - CULINARY HILL
2020-02-05 Sprinkle with remaining shredded cabbage over the rolls. In a medium bowl, add diced tomatoes and juice, tomato puree, water, 3 tablespoons brown sugar, lemon juice, and ½ teaspoon of salt. Stir to combine, then pour over cabbage. Push the whole cloves into the whole, peeled onion and submerge it in the liquid.
From culinaryhill.com


VEGETARIAN CABBAGE ROLLS (KåLDOLMAR) - SCANDINAVIAN SIMPLE EATING
2019-10-18 Prepare the quinoa according to the instruction on the packaging. Peel and grate the carrots. Add the fried onion, ready boiled quinoa, beans, grated carrots, egg, salt and pepper into a bowl and mix it quickly together with a spoon. Pre heat the oven to 350ºF. Take one cabbage leaf and fill with approximately two table spoons of filling.
From scandinaviansimpleeating.com


STUFFED CABBAGE ROLLS (KALDOLMAR) RECIPE - FOOD.COM
Oct 21, 2017 - From recipegoldmine.com, this Swedish stuffed cabbage rolls does not have the more common tomato sauce. Posted for ZWT6. Oct 21, 2017 - From recipegoldmine.com, this Swedish stuffed cabbage rolls does not have the more common tomato sauce. Posted for ZWT6. Pinterest. Today. Explore. When autocomplete results are available use up and down …
From pinterest.co.uk


MOM’S CLASSIC STUFFED CABBAGE ROLLS - THE KITCHEN WHISPERER
2017-07-06 Remove the foil and the plastic wrap. Transfer the stuffed cabbages to a lightly sprayed baking dish. Add in some tomato soup on the bottom, place in the cabbage rolls, top with a little more tomato soup. Preheat the oven to 350F, rack in …
From thekitchenwhisperer.net


CABBAGE ROLL - WIKIPEDIA
Cabbage rolls are a staple diet of the population in Montenegro, Bosnia and Herzegovina, Turkey, Bulgaria, Macedonia, Romania, Serbia and Croatia.Leaves of brined cabbage stuffed with ground beef, pork and rice is a favorite during Christmas time and other non fasting holidays, while meat is omitted or substituted with crushed walnuts on fasting holy days.
From en.wikipedia.org


STUFFED CABBAGE ROLLS - FORECIPES
Try to heat the oven to 350°F. Prepare the filling:In a medium bowl, combine ground beef, 1 cup of the sauce, rice, breadcrumbs,chopped onion, and parsley. And season it with salt and pepper. Make the rolls: remove the hard part of the whitevein in the middle of the leaves and then add ½ cup of the filling on one end.
From forecipes.com


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