Lamb-Stuffed Cabbage Leaves

Name: Lamb-Stuffed Cabbage Leaves
Yield: Koldolma Serves 4
Cuisine: Sweden
Ingredients: 1 medium onion, grated; ¼ teaspoon grated nutmeg; 1 cup whole-wheat bread crumbs, moistened in olive oil; Salt; ¼ cup dark molasses; ¼ cup red wine; 2½ teaspoons salt; 1 cup ground beef; 1 teaspoon arrowroot, approximately; 1 tablespoon olive oil; 1 cup ground lamb; ¼ teaspoon freshly ground black pepper; 12 to 16 large cabbage leaves (1 or 2 heads)

Preparation info

Koldolma Serves
4

Difficulty
Medium

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.

Ingredients

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

Europe
Sweden
Main course
Nordic

Method

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