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Kaldolmar
Cabbage Rolls
1 medium head of cabbage
Water
1/4 cup Arborio rice
1/2 C milk (for rice)
1 onion, peeled & finely chopped
1/2 LB ground beef
1/2 LB ground pork
2 eggs
1/2 C milk (for meat)
1 tsp. ground nutmeg
Salt & black pepper to taste
2 TBS sugar or light syrup
3 TBS butter
2 C beef stock
Fresh parsley, chopped (for garnish)
Trim outer leaves off cabbage, and cut core out of the bottom. Boil or steam cabbage head in a large pot of salted water for about twenty minutes to a half-hour, just until leaves are easy to pull off. Remove from heat and cool. Pull the leaves off and allow to drain on paper towels. Rinse rice; combine with 1/2 cup of milk in a saucepan and bring to a boil. Cook rice for about twenty minutes. Allow to cool. Peel and finely chop onion; sauté in a skillet with butter until transparent. Allow to cool. In a bowl, mix together ground beef and pork, eggs, onion, 1/2 cup milk, cooked rice, nutmeg, salt and black pepper. Place about two tablespoons of the mixture on each cabbage leaf; fold and tuck over to form a roll. Repeat with remaining filling and cabbage leaves. Place rolls on a greased baking sheet; drizzle with sugar or light syrup and melted butter. Bake at 350-degrees F for about thirty minutes. Pour beef stock over rolls; bake for another twenty to thirty minutes. Garnish with fresh-chopped parsley. Serve.
*Kaldolmar image (C) Zserghei (2006). Image released into the public domain by author and copyright holder.
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