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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.

Ingredients

Units Scale
  • 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

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

Find it online: https://yumfoodusa.com/swedish-cabbage-rolls/