Polish kåldolmere

Ingredients for Polish kåldolmere

Instructions for Polish kåldolmere

To prepare the Polish kåldolmere recipe, please follow these instructions:

Cabbage: Boil water with a little salt in the cabbage, Rinse and remove. kålstokken. Put kålhovedet in the boiling water and remove the leaves up one by one, as they become soft enough that they can be folded about forcemeat.

Father: Boil the rice al dente. Onions must be chopped and sautéed in butter until they are golden. Add the meat to the onions and FRY until meat is done. Season with salt and pepper. When the rice is cooked, mix it with meat and onions. Forcemeat must be cold before it is loaded in each leaf.

Then spread kålbladene out, and only so much father in every leaf that it can be folded together forcemeat as an "envelope". When the leaf is folded on the forcemeat, can it possibly be tied together with a string, so easily kåldolmeren not open itself.

Take a baking dish and place the 1-2 layer of cabbage leaves on bottom and up along the sides. Now be laid kåldolmerne in the dish and cover with 1 layer of cabbage leaves.

The broth is poured out over. Then covered the dish with a lid and put in 180 degrees oven, until dolmerne is soft (ca. 30-40 min.). They finished dolmere is served with gravy.

Tomato sauce: Cook the broth. Add the butter together with the puree. Mix flour with whipping cream to a jævning which is poured into the sauce while stirring. Then boil the sauce for a few minutes at low heat.