Savoy cabbage rolls – lite finare kåldolmar

As a child in Sweden we often had kåldolmar for dinner. White cabbage filled with minced meat and then served with potatoes and sauce. This version is a bit more exciting although I really do like kåldolmar as well.

Savoy cabbage rolls

  • 2 1/2 dl Arborio rice, unboiled
  • 400 g Salsiccia or spicy sausage, we used our home made sausages
  • 8-10 leaves of Savoy cabbage
  • Olive oil
  • grated Parmesan cheese
  • 1-2 dl White wine
  • Salt and black pepper

Start by boiling the rice, use a lot of water and when it’s al dente pour the water out. Leave the rice for now.

Let a large casserole with water come to a boil. In the meantime remove the skin from your sausages, mash the meat with a fork and fry the meat for a couple of minutes in olive oil.

When the water is boiling add the savoy cabbage leaves and let boil for a couple of minutes (5-10 minutes). The leaves shall be soft so that you can roll them. Remove them carefully from the boiling water and leave them to cool off a bit in a colander.

Start with your first roll, put the leaf with the thick end towards you. Add rice, sausage, parmesan, salt and pepper and roll it together. Put the ready rolls in an oven proof dish and pour the wine on top. We also added extra parmesan on top of the rolls.

Leave it for about 20-25 minutes in the oven at 200 degrees C.

Serve as they are or together with a tasty bread!

Music: Listening to Fallulah singing Out of it

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