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Stuffed Cabbage Rolls (Kaldolmar)




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

Makes 12 rolls


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