Ingredients
- 1 small white cabbage for a large cabbage, double the rest of the ingredients
- 200 g / 7 oz ground vegetables
- 1 small onion
- 1,5 tablespoons butter
- 50 ml / 1,76 fl oz milk
- 25 g / 0,88 oz breadcrumbs
- 1 egg
- salt and pepper
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
Sauce :
- 100 ml / 3.52 fl oz cream
- 50 ml / 1,76 fl oz water
- 1/4 vegetable stock (or a level teaspoon of Miso)
Preparation
Cut around the "stem" of the cabbage with a knife. Cook the cabbage in salted water for 15 minutes to soften the leaves. Take the cabbage out and remove the leaves one by one. Preheat the oven to 200°C / 392°F.
Cut and remove the tough "sinew" from each leaf. Chop the onion and sinew that you have just removed, as well as the smaller cabbage leaves (which will be difficult to stuff). Fry in 1/2 tablespoon of butter in a frying pan.
Mix the browned onion and chopped cabbage with the milk and breadcrumbs. Leave to stand for 5 minutes to cool.
Then add the chopped vegetables, egg, salt and pepper. Fill the leaves with a little of the filling. Be careful to roll the cabbage up tightly with the filling, so that the rolls are firm.
Place the stuffed cabbage leaves in an ovenproof dish. Heat 1 tablespoon of the butter, the vergeoise and the soy sauce. Cover the leaves with this mixture using a silicone brush and place in the oven for 30 minutes.
During the last 10/15 minutes of cooking, prepare the sauce by heating the cream, water and stock (or miso) in a saucepan. When the 30 minutes are up, remove the cabbage from the oven, cover with the sauce and place in the oven for a further 15 minutes.
Kåldolmar are traditionally served with mashed potatoes and lingonberry jam.
