Kaaldolmer(Stuffed Cabbage Leaves With Meat)
Kaaldolmer features tender cabbage leaves stuffed with a savory meat and rice mixture, baked in a rich beef consomme with a hint of molasses, ideal for hearty family meals.
Ingredients
Instructions
- Cut the core out of the cabbage and cook in salted water for 15 minutes.
- Drain and cool the cabbage.
- Remove 24 cabbage leaves carefully.
- Simmer rice in milk for 40 minutes.
- Cool the rice mixture.
- Mix ground pork, ground veal, and salt in a bowl.
- Gradually beat in one egg white at a time.
- Beat vigorously, preferably with an electric beater.
- Stir in white pepper and minced onion.
- Mix in the cooled rice to form a creamy filling.
- Place a tablespoon of meat mixture on each cabbage leaf.
- Roll the leaf over the filling once, then turn sides over to enclose.
- Fasten with a toothpick if needed.
- Arrange the rolls in a buttered 9x12-inch baking pan.
- Add beef consomme around the rolls.
- Spread each roll with 1/2 teaspoon of molasses.
- Bake in a 375°F oven for 30 minutes.
- Turn the rolls over and bake for another 30 minutes.
Tips & Substitutions
To make this dish lighter, consider using ground turkey or chicken instead of pork and veal. If you're short on time, you can use pre-cooked rice or even leftover Egyptian Rice to save cooking time. When rolling the cabbage leaves, be gentle to avoid tearing; if they do tear, use smaller pieces to patch them. For added flavor, sprinkle some herbs like dill or parsley into the filling.
Serving Suggestions
These stuffed cabbage rolls are excellent served with a dollop of sour cream or a drizzle of yogurt on top. Pair them with a side of Kapusta(Hot Cabbage Soup) for a hearty meal or with crusty bread to soak up the delicious sauce. A light salad can also balance the rich flavors of the dish. For a complete feast, consider serving with Stewart'S Beef Burgundy for a robust pairing.
Storage & Reheating
Leftover Kaaldolmer can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a baking dish with a splash of beef consomme or broth, cover with foil, and warm in a 350°F oven until heated through. They can also be microwaved, but the oven will help maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Kaaldolmer(Stuffed Cabbage Leaves With Meat) contains roughly 478 calories, with 28g protein, 60g carbohydrates, and 14g fat. It is an excellent source of protein (57% of the Daily Value) and iron (24% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 693mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Kaaldolmer after cooking?
Yes, you can freeze Kaaldolmer after cooking. Let them cool completely, then place in a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm in the oven until heated through.
What can I use instead of beef consomme?
If you don't have beef consomme, you can substitute with beef broth or stock. For a lighter option, vegetable broth can also work, though it will alter the flavor slightly. If you prefer a richer taste, consider adding a splash of soy sauce or Worcestershire sauce to enhance the umami.
How do I know when the cabbage rolls are done baking?
The cabbage rolls are done when they are heated through and the internal temperature reaches 165°F. The edges should be slightly browned, and the sauce should be bubbling around them. If you want to ensure they are well cooked, you can insert a meat thermometer in the center of one of the rolls.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).