Lamb-Stuffed Cabbage Leaves

Preparation info
  • Koldolma Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Louis de Gouy, to our surprise, calls this a "traditional Swedish dish, borrowed from the Russians, who in turn got it from the Turks, whence its name, Koldolma, meaning 'cabbage cloaks.''' It cooks especially well in the small French "poulet form" clay pot, and makes an exquisite sauce.


  • 12 to 16 large cabbage leaves (1 or 2 heads)
  • Salt
  • 1 cup g


Presoak a clay pot, top and bottom, in water for 15 minutes.

Remove 12 to 16 large leaves from the head(s) of cabbage. Steam them in ½ cup salted water for 3 to 4 minutes. Drain and set aside.

Chop enough of the remaining cabbage to make 1