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Kaldolmar

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Ingredients
  Rice 1⁄4 Cup (4 tbs)
  Boiling water 1 Cup (16 tbs)
  Milk 1 Cup (16 tbs)
  Cabbage head 1 Medium
  Ground chuck 1⁄3 Pound
  Ground pork 1⁄4 Pound
  Egg 1
  White pepper 1⁄4 Teaspoon
  Butter 2 Tablespoon
  Beef bouillon cubes 2
  Boiling water 2 Cup (32 tbs)
  Cream 1⁄3 Cup (5.33 tbs)
  Brown sugar 2 Tablespoon
Directions

Add rice to 1 C.boiling water; simmer, uncovered, 10 minutes, until rice has absorbed all water.
Add milk; cook over low heat, uncovered, stirring occasionally, 30 minutes, or until rice is tender; cool.
Clean cabbage, cut out core.
Cook in boiling salted water until leaves separate easily; drain.
Separate leaves.
Put aside about one dozen of largest leaves; trim off thick center vein.
Mix rice with meat, egg, cream, salt and pepper.
Place about 2 T.of filling on each cabbage leaf; fold up and fasten with toothpicks.
Put hot butter in Dutch oven or similar container.
Brown cabbage rolls on all aides.
Sprinkle with brown sugar.
Pour on bouillon cubes (dissolved in 2 C.boiling water).
Cook over low heat, covered, 1 and 1/4 hours, or until tender, basting occasionally.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Pork
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
100 Minutes
Ready In: 
115 Minutes
Servings: 
6

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