Kåldolmar
Swedish
Ingredients
1 cabbage
1 3/10 Cup(s) cooked long grained rice
1 Pound(s) ground beef
3/5 Cup(s) milk
1 eggs
2 Pinch(s) salt
1 Dash(s) pepper
4 Dash(s) syrup
3 Tablespoon(s) butter
1 1/2 Cup(s) beef broth
1 Tablespoon(s) corn starch
Directions
Boil cabbage head with a few pinches of salt, after cutting the bottom stem off. The idea is to easily peal off the cabbage leafs as they are softened. Cook rice (the recipe calls for 1.5 Cup of cooked rice).
Put the oven to 400 degrees.
Mix ground beef, rice, milk, egg and seasoning. Form small eggs of the mix, and wrap inside a leaf. Make sure to wrap the ends as well. Place the packages in a broiler pan. Drizzle a little bit of syrup over the bundles, and add the beef (or veal) stock to the pan (for extra juices). Add small dabs of butter on the bundles, and cook for 25-30 minutes.
Baste the bundles a few times while cooking, with the stock and butter gravy.
When they are cooked, remove the gravy and reduce in a pan (or pot), add starch as necessary to make it thicker. The sauce (gravy) will be poured over the food at serving time. Serve with mashed potatoes, lingonberries, and pickled cucumbers.