Kåldolmar

Ingredients

• Beef broth - 1 cup
• Tomato sauce - 2 cups
• Butter - 2 tablespoons
• Allspice - 1/2 teaspoon
• Salt and pepper - To taste
• Bread crumbs - 1/2 cup
• Egg - 1
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Cooked rice - 1 cup
• Ground beef - 1 lb
• Cabbage - 1 large head

Instructions

1. Bring a large pot of water to a boil. Add the whole cabbage head and cook for 5-7 minutes, or until the outer leaves are soft and pliable. Remove the cabbage from the pot and let it cool slightly.
2. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, bread crumbs, salt, pepper, and allspice. Mix well until all the ingredients are evenly incorporated.
3. Carefully remove the softened outer leaves from the cabbage head. Trim the thick center vein from each leaf.
4. Place a spoonful of the ground beef mixture onto each cabbage leaf. Roll up the leaf, tucking in the sides as you go, to form a tight roll. Repeat with the remaining leaves and filling.
5. In a large skillet, melt the butter over medium heat. Add the cabbage rolls and cook until browned on all sides, about 5 minutes.
6. Pour the tomato sauce and beef broth over the cabbage rolls in the skillet. Bring to a simmer, then reduce the heat to low. Cover and cook for 1.5-2 hours, or until the cabbage rolls are tender and the flavors have melded together.
7. Serve the kåldolmar hot with the tomato sauce spooned over the top. Enjoy!