Stuffed Cabbage Rolls (Kaldolmar)

Vicki Butts (lazyme)


From, this Swedish stuffed cabbage rolls does not have the more common tomato sauce.


★★★★★ 1 vote

20 Min
1 Hr


  • 2 lb
    head cabbage
  • 1 1/2 lb
    ground beef
  • 1/3 c
    uncooked rice
  • 1/2 c
  • 1 medium
    onion, chopped
  • 1
  • 2 tsp
  • 1/4 tsp
  • 1/4 tsp
    ground allspice
  • 1/2 c
  • 1/2 c
    half and half
  • 1 Tbsp
    all purpose flour
  • 1/2 tsp
    instant beef bouillon

How to Make Stuffed Cabbage Rolls (Kaldolmar)


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

Printable Recipe Card

About Stuffed Cabbage Rolls (Kaldolmar)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Scandinavian

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