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*Cabbage Rolls (Kåldolmar)*

*1 large head (3 to 3 1/2 lbs)
cabbage
boiling water to cover
1 tsp salt
1 lb veal, ground (beef an
ok substitute)
1 lb beef
1 1/4 cups milk
2/3 cup bread crumbs
4 tsp finely chopped onions
2 1/2 tsp salt
1 tsp nutmeg
water to cover
salt(1 tsp per quart of water)
3 tbs butter
3 tbs flour
3/4 tsp salt
1/2 tsp cardamom
2 cups milk*

*Rinse and cut core from cabbage. Put cabbage in sauce pot and boiling
water to cover and 1 tsp salt. Cover and simmer about 5 minutes, or until
leaves are softened. Carefully separate cabbage leaves and set aside on
absorbent paper to drain. Filling- mix together veal, beef, 1 1/4 c. milk,
bread crubls, onion, 2 1/2 tsp salt, nutmeg.
Cabbage Rolls- place a small cabbage leaf in the center of a large leaf.
Drop about 1/2 c. of the meat mixture onto the center of each small leaf.
(Meat mixture will drop more readily from a moist spoon or cup.) Roll each
leaf, tucking ends in toward center. Fasten securely with wooden picks or
tie with cleaan string. Bring water and salt to boil in pot. Add cabbage
rolls one at a time so water continues to boil. Reduce heat, cover and cook
20 minutes, or until tender. Carefully remove rolls with a slotted spoon.
Remove wooden picks or string. Place rolls in a serving dish and serve with
gravy and lingonberry preserves.*

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