Saturday, November 2, 2013


Kaldomar is a dish that is very common in Scandinavian countries. I found this recipe several years ago while surfing the net looking for an easy recipe for egg rolls and first prepared it as an experiment of sorts to see what it was like. It is delicious! And it is also very easy to prepare. Extremely popular throughout Europe and some states in the American Midwest, one taste and you'll be a fan as well.
2 -3 quarts boiling water
1 large cabbage
1 lb lean ground beef
1 lb lean ground pork
1 1/2 cups Pepperidge Farm breadcrumbs
1 small onion, minced
1 egg
2 teaspoons salt
1/2 teaspoon ground allspice
1 cup milk
2 tablespoons butter, melted
1/2 cup whipping cream
Preheat oven to 300°F
Butter a 13 x 9 inch baking pan and set aside.
Remove sixteen large and intact outer leaves from cabbage. Cook the leaves in boiling water for one minute or until softened and drain on paper towels.
In a large bowl, combine beef, pork, breadcrumbs, onion, egg, salt, allspice, and milk. Beat with an electric mixer on high speed until mixture is light and fluffy, approximately 10 minutes.
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 the buttered baking pan, with the loose ends of the leaves on the bottom. Brush rolls with melted butter. Bake for 1 hour.
Drain juices from the pan into a large skillet. Over high heat, bring juices to a rolling boil and cook until reduced to make a shiny glaze. Slowly stir the cream into the glaze. Bring to a boil again. Stirring occasionally, cook until thickened. Arrange cooked cabbage rolls in a shallow bowl and pour the sauce over them.
Serve hot.
Makes eight servings or sixteen cabbage rolls.

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