Kåldolmar

Ingredients

• 1 pcs Green Cabbage
• 300 g Ground Pork
• 90 g Long Grain Rice
• 1 pcs Yellow Onion
• 2 tbsp Butter
• 1 pcs Egg
• 0.5 tsp Allspice
• 0.5 tsp White Pepper
• 1.0833333333333333 tbsp Kosher Salt
• 250 ml Beef Stock
• 1 tsp Treacle
• 80 ml Heavy Cream
• 2 tbsp Lingonberry Jam
• 1 tbsp Parsley

Method

1. Bring {long_grain_rice} and water to a boil in a small saucepan over medium heat with a pinch of {kosher_salt}, then cover and simmer until tender and the grains are dry enough to hold their shape. Spread out briefly so the steam escapes and the filling stays light.
2. Peel away large leaves from {green_cabbage}, then blanch them in a large pot of salted water over medium heat until flexible and bright. Drain well and trim the thick rib so the leaves roll neatly without tearing.
3. Melt {butter} in a skillet over medium-low heat, add {yellow_onion} with a small pinch of {kosher_salt}, and sweat until soft, translucent and sweet smelling with no deep color. Stir in {allspice} and {white_pepper} for a brief bloom so the filling tastes round and aromatic.
4. Combine {ground_pork}, the cooled {long_grain_rice}, the sweated {yellow_onion}, and {egg} in a bowl. Add {kosher_salt} and mix gently just until the farce holds together; overworking will make the rolls firm instead of tender.
5. Lay out the blanched {green_cabbage} leaves, place the filling inside, and roll tightly into compact parcels, folding in the sides so they braise evenly and stay closed.
6. Heat more {butter} in a wide skillet over medium heat, place the cabbage rolls seam-side down without crowding, and fry until the leaves are golden and nutty at the edges. Turn carefully so the surface colors evenly and builds fond for the braise.
7. Pour in {beef_stock} around the rolls and add {treacle}, scraping up the fond. Cover and braise over low heat until the filling is cooked through, the cabbage is supple, and an instant-read thermometer in the center reaches safe temperature.
8. Transfer the rolls to a warm plate to rest briefly, then simmer the braising liquid over medium-low heat and add {heavy_cream}. Reduce until lightly coating and glossy, then taste and adjust with {kosher_salt}.
9. Spoon the sauce onto warm plates, nestle in the cabbage rolls, add {lingonberry_jam} alongside, and finish with {parsley} for a fresh note against the rich braise.