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.
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
Chop enough of the remaining cabbage to make
Combine the molasses, wine, and olive oil and pour over the stuffed cabbage leaves.
Cover the pot and place in a cold oven.
Set the oven temperature at 480 degrees.
Cook for 70 minutes.
When done, remove the pot from the oven and pour off the sauce into a saucepan. Bring it to a boil and thicken with the arrowroot mixed with a little water. Pour over the cabbage rolls and serve.
© 1974 All rights reserved. Published by Echo Point.