Kåldolmar (Swedish Stuffed Cabbage)

Ingredients:
1/4 loving cup white rice
1/2 loving cup water
1/2 loving cup milk
1 onion, chopped
1 egg, beaten (if needed)
1 caput cabbage, cored
12 oz dry ground pork
1/2 teaspoon marjoram
1/2 teaspoon thyme
salt
white pepper
golden syrup


Directions:

Bring rice too H2O to a boil inwards pocket-sized pot. Cover too simmer until the H2O is absorbed. Add the milk too simmer, covered, until most of the milk is absorbed, nearly xx minutes. It volition await sort of similar rice porridge/a liberate pudding. Set aside too allow to cool slightly. Meanwhile, saute the onion until softened. Allow to cool slightly. Mix the egg (if needed), rice, meat too onion together thoroughly. Set aside.

Meanwhile convey a large pot of H2O to a boil. Add the cabbage. Cook until the leaves are softened. Remove the leaves. Cut off whatever really tough bits at the source end.

Place a pocket-sized total of filling towards the stalk side of the view of each leaf. Fold the sides inwards over the filling too and thence whorl away from y'all to unopen each bundle.*If the leaves are sufficiently soft, they volition remain closed on their own.

Heat some butter inwards a skillet. Brown the cabbage rolls on each side.** Drizzle amongst syrup. Arrange inwards a broad dutch oven. Barely encompass amongst stock. Simmer 20-30 minutes or until cooked through.

*My leaves were really large too I ended upwards amongst nearly 12 rolls. Keep the filling total proportionate to the size of the leaves, create got attention non to over fill.

**I used a really large cast atomic break 26 skillet thence I could brownish all of the rolls at once. If the pan is deep enough, y'all could also simmer the rolls inwards the pan y'all fried them inwards rather than a fresh dutch oven.

My thoughts:

Today's recipe is inwards abide by of Kåldolmens dag, a 24-hour interval of celebrating Swedish heritage amongst cabbage rolls too coffee, Swedish national symbols of immigrant background. I came across a refer of this appointment piece researching something else too knew I had to brand these rolls!

I create dear cabbage. I know it isn't fashionable but I am ever happy to swallow a bowl of buttered cabbage. So it stands to argue I also bask cabbage inwards other dishes equally well. When it comes to stuffed cabbage I've made both the Polish kind amongst a Lycopersicon esculentum based sauce too the steamed Chinese style cabbage rolls but when I heard nearly Swedish stuffed cabbage, I know I had to brand it. I had to cobble the recipe together nearly from anecdotal data but I intend this is reasonably but about the existent thing. I fifty-fifty had some Swedish syrup on manus thank y'all to my vogue towards constituent hoarding but regular former golden syrup would function but equally well. I create got heard of making a quick white sauce to drizzle over the rolls made amongst either drippings, cabbage H2O or stock but honestly, I don't intend they needed it. They were moist, flavorful rolls too piece it looks similar a lot steps, I intend it took me but over an hr subsequently I started cooking to sit down downward too eat. The steps are elementary too many tin move completed at the same fourth dimension (making the rice, cooking the onion, boiling the cabbage were all done simultaneously) too good all quite simple. Traditionally they served amongst boiled potatoes too lingonberry sauce but they would move proficient along side nearly anything.