Lamb-Stuffed Cabbage Leaves

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Preparation info

  • Koldolma Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

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 ground lamb
  • 1 cup ground beef
  • 1 medium onion, grated
  • ¼ teaspoon grated nutmeg
  • teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup whole-wheat bread crumbs, moistened in olive oil
  • ¼ cup dark molasses
  • ¼ cup red wine
  • 1 tablespoon olive oil
  • 1 teaspoon arrowroot, approximately


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 cup and combine with all the other ingredients except the molasses, wine, oil, and arrowroot. Place a heaping tablespoon of the mixture in center of each cabbage leaf, roll up, and place in the presoaked pot.

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.

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