Swedish Kåldolmar with Mushroom Filling

Ingredients - Serves 4

• Mashed potatoes - For serving
• Lingonberry sauce - For serving
• Beef or vegetable broth - 2 cups
• Butter - 2 tablespoons
• Salt and pepper - To taste
• Milk - 1/4 cup
• Egg - 1
• Bread crumbs - 1/2 cup
• Cooked rice - 1 cup
• Garlic - 2 cloves, minced
• Onion - 1 medium, finely chopped
• Mushrooms - 250g, finely chopped
• Cabbage leaves - 8 large leaves

Let's Get Started

1. Bring a large pot of water to a boil. Add the cabbage leaves and blanch for 2-3 minutes, until slightly softened. Remove from the pot and set aside.
2. In a skillet, melt the butter over medium heat. Add the chopped mushrooms, onion, and garlic. Cook until the mushrooms release their moisture and the onion is translucent, about 5-7 minutes.
3. In a mixing bowl, combine the cooked rice, bread crumbs, egg, milk, salt, and pepper. Add the cooked mushroom mixture and mix well.
4. Take one cabbage leaf and place a spoonful of the mushroom filling in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
5. Preheat the oven to 350°F.
6. Place the rolled cabbage leaves in a baking dish. Pour the broth over the dolmars.
7. Cover the baking dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the cabbage leaves are tender and the filling is cooked through.
9. Serve the kåldolmar with lingonberry sauce and mashed potatoes.

Dietary Info

• Dish Type: Main Course
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 15g
• Carbs: 40g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g