Swedish Cabbage Rolls

Kåldolmar, or Swedish cabbage rolls, are a traditional and comforting dish made with tender cabbage leaves wrapped around a savory meat and rice filling, then baked until perfectly soft. Served with a luscious creamy dill sauce, they offer a heartwarming taste of Swedish home cooking, ideal for chilly evenings or festive family meals.

Why You’ll Love This Recipe

These cabbage rolls are hearty, satisfying, and full of classic Nordic flavors. The filling is simple yet flavorful, the cabbage is tender, and the creamy dill sauce adds a fresh, herbal finish. This dish is perfect for make-ahead dinners or special occasions when you want something rustic yet elegant. It’s also a wonderful way to introduce others to Swedish cuisine through a warm and familiar format.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cabbage Rolls:

• 1 large head green cabbage
• 500g ground beef or pork (or a mix)
• 1 small onion, finely chopped
• 100g cooked rice
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter (for browning)

For the Creamy Dill Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 300ml beef or vegetable broth
• 150ml heavy cream
• 1 tbsp Dijon mustard (optional)
• 2 tbsp fresh dill, finely chopped
• Salt and pepper to taste

directions

1. Prepare the Cabbage Leaves:
   Bring a large pot of salted water to a boil. Carefully peel off 8–10 large cabbage leaves.
   Blanch the leaves for 2–3 minutes until just tender. Drain and let cool slightly.
2. Make the Filling:
   In a mixing bowl, combine ground meat, chopped onion, cooked rice, egg, salt, and pepper.
   Mix well until all ingredients are evenly incorporated.
3. Assemble the Rolls:
   Lay a cabbage leaf flat and place 2–3 tablespoons of filling near the base.
   Fold in the sides and roll tightly like a burrito. Repeat with the remaining leaves and filling.
4. Brown the Rolls:
   Preheat oven to 180°C (350°F).
   In a large skillet, melt the butter and lightly brown the cabbage rolls on all sides for added flavor.
5. Bake:
   Place the browned rolls in a baking dish. Add a splash of broth (about 1/4 cup) to keep them moist.
   Cover with foil and bake for 40–45 minutes.
6. Make the Dill Sauce:
   While the rolls bake, melt butter in a saucepan over medium heat.
   Whisk in the flour and cook for 1–2 minutes to form a roux.
   Gradually add broth, whisking constantly until smooth.
   Stir in cream, Dijon mustard (if using), and chopped dill.
   Season with salt and pepper to taste. Simmer until thickened, about 5 minutes.
7. Serve:
   Serve the cabbage rolls warm, topped with generous spoonfuls of creamy dill sauce.
   Pair with boiled or roasted potatoes for a traditional Swedish meal.

Servings and timing

Servings: 4 servings
Prep Time: 30 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 20 minutes
Calories: Approximately 395 kcal per serving

Variations

• Vegetarian Version: Substitute the meat with lentils, mushrooms, or a plant-based ground alternative.
• Tomato Base: Use a tomato sauce instead of the creamy dill sauce for a tangier variation.
• Spiced Filling: Add a pinch of allspice or nutmeg for a subtle aromatic touch.
• Grain Swap: Use barley or quinoa in place of rice for added texture.
• Slow Cooker: Prepare the rolls and cook them in a slow cooker on low for 4–5 hours with broth.

storage/reheating

Leftover kåldolmar can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven covered with foil at 175°C (350°F) until warmed through, or in the microwave. The sauce can be stored separately and reheated gently on the stovetop. Cabbage rolls also freeze well; freeze individually or in batches, thaw overnight, and reheat before serving.

FAQs

What does “kåldolmar” mean?

“Kåldolmar” translates to “cabbage dolmas” in Swedish, a nod to their Turkish inspiration. They’re cabbage rolls filled with meat and rice.

Can I make these ahead of time?

Yes, you can assemble the rolls and refrigerate them a day ahead. Bake and prepare the sauce when ready to serve.

What type of cabbage is best?

Green cabbage is traditional and holds up well to blanching and baking.

How do I keep the rolls from falling apart?

Make sure the leaves are pliable after blanching and roll them tightly. Tucking in the sides helps secure the filling.

Is the dill sauce essential?

It’s traditional and complements the dish beautifully, but you can substitute with gravy or a tomato-based sauce if preferred.

Can I use raw rice in the filling?

Pre-cooked rice is recommended to ensure the filling cooks evenly and stays tender.

Is it okay to use all beef or all pork?

Yes, either meat works well. A mix offers a good balance of flavor and texture.

How thick should the sauce be?

The sauce should coat the back of a spoon but not be overly thick—similar to a light gravy.

What do I serve with kåldolmar?

Boiled or roasted potatoes, lingonberry jam, or pickled cucumbers are traditional sides.

Can I freeze leftover cabbage rolls?

Yes, freeze them baked or unbaked. Wrap well and thaw before reheating.

Conclusion

Swedish Cabbage Rolls (Kåldolmar) with Creamy Dill Sauce are a treasured comfort food in Scandinavian cuisine. With their tender cabbage wrapping, savory filling, and luscious herb sauce, they offer the perfect balance of hearty and delicate. Whether for a cozy family dinner or a festive Nordic meal, this dish brings warmth and tradition to your table.

Swedish Cabbage Rolls

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Kåldolmar are traditional Swedish cabbage rolls stuffed with a savory mixture of meat and rice, baked to tenderness and served with a creamy dill sauce—comforting, hearty, and rich in Nordic flavor.

• Author: Mari
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Swedish
• Diet: Halal

Ingredients

Units MUS Scale 1x2x3x

• 1 large head green cabbage
• 500g ground beef or pork (or a mix)
• 1 small onion, finely chopped
• 100g cooked rice
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter (for browning)
• 2 tbsp butter (for sauce)
• 2 tbsp all-purpose flour (for sauce)
• 300ml beef or vegetable broth
• 150ml heavy cream
• 1 tbsp Dijon mustard (optional)
• 2 tbsp fresh dill, finely chopped
• Salt and pepper to taste

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Instructions

1. Bring a large pot of salted water to a boil. Blanch cabbage leaves for 2–3 minutes until softened. Drain and set aside.
2. In a bowl, combine ground meat, onion, cooked rice, egg, salt, and pepper.
3. Place 2–3 tablespoons of the filling on each cabbage leaf and roll tightly, tucking in sides.
4. Preheat oven to 180°C (350°F). Brown the cabbage rolls in butter on all sides in a skillet.
5. Transfer browned rolls to a baking dish. Add a splash of broth, cover with foil, and bake for 40–45 minutes.
6. To make the sauce: Melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes.
7. Gradually whisk in broth, then stir in cream, mustard (if using), and dill. Simmer until thickened and season to taste.
8. Serve warm cabbage rolls with roasted potatoes and a generous spoonful of the creamy dill sauce.

Notes

• Use Savoy cabbage for easier rolling if desired.
• Browning the rolls before baking enhances flavor and color.
• Make the filling a day ahead for faster prep.
• Pairs beautifully with lingonberry jam or pickled beets.

Nutrition

• Serving Size: 1 portion
• Calories: 395 kcal
• Sugar: 5 g
• Sodium: 540 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 4 g
• Protein: 20 g
• Cholesterol: 115 mg