Swedes often use gravy and lingo berry jam with boiled potatoes for this dish.
- Salt and pepper
- (toothpicks for holding rolls together)
- Meat Roll Stuffing
- Ground beef (fatty not lean)
- Onions chopped
- Celery chopped
- Ground pork (1/3 amount of beef)
- Roasted garlic smashed
- Garlic powder
- Beef bullion
- Extra virgin olive oil
- Worcestershire sauce
- White wine
- Old bay
- A-1 sauce
Into a skillet coated with a ton layer of extra virgin olive oil carmelize onions with celery.
Mix together beef and pork adding beef bullion crumbled until all meats are mixed add onion mixture and all other ingredients. Knead together until mixture is fully mixed.
Place an oblong pan before the mixture and set toothpicks close to operation area.
Into very large kettle of boiling water salted liberally, drop cleaned and washed fully dried head of cabbage. Lift out with two large slotted spoons into colander. Pull outside leaves from head placing into a deep oblong pan continuing to return to boil and loosen to remove the outer leaves until all leaves are separate.
Into each cabbage leaf set a rolled oblong meatball of meat mixture. Fold the leaf over from the membrane first then each side inward, roll the leaf tightly covering all the meat. Pin the leaf roll closed with a toothpick. Complete all rolls placing side by side in pan, pinned side down.
Preheat oven to 325° bake an hour. Leaves should turn brown and some leaves should have brown crunchy texture on the edges when fully cooked, they are tasty if they are nearly burned though careful not to burn. Make au jus adding water and white wine to the pan droppings, reduce adding butter and serve over kaldolmars.
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