Today is Susann’s favourite food day, cabbage dolmas (kåldolmar). This originate from Turkey. During the 17-century our king Karl XII fought against Russia and lost. He hid in Turkey for 6 years during which he and his men adopted some of the local cuisine. When they got back home some of the dishes got the Swedish touch and the Swedish dolma was born. This is also a dish where lingonberry jam got a central roll, I wouldn’t eat it with out it, and it would be bad if you miss out on the full experience. Thankfully IKEA, our Swedish cultural flagship, got a food section were Lingonberry Jam, Cloudberry Jam, Swedish gingerbread and other yummy stuff can be found. So don’t buy wobbly tables at IKEA, buy food! Thanks to Veganvrak who’s recipe I adapted.
8 cabbage leaves, I like Savoy cabbage for it but any green version is good I think
1 cup TVP granulate or 2 Cups cooked TVP granulate
1 Yellow onion, finely chopped
1 tsp liquid smoke
1 cup vegetable stock
a dash Chinese soy sauce, maybe a 1 tbsp
1/3 cup cold cooked rice
salt and pepper to taste
a few table spoons golden syrup
Heat the oven to
Cook the TVP according to the package, normally about 15-20 min. let cool.
Steam the cabbage leave until soften a bit. Put to the side.
in a pan fry the onion until soft, Add TVP, half of the stock, rice, liquid smoke and soy sauce. Let the stock slowly cook a way. Taste with salt and pepper.
Take a cabbage leave and put 1/8 of the TVP mix on the leave, fold in the sides over it and roll so you get a burrito shaped package. repeat with the rest of the leaves.
Put the dolmas in a casserole dish, pour over the last stock and curl(?) the golden syrup over the dolmas, not much just to get some color on them. Bake in oven for 30-45 min., watch so the don’t burn.
Serve with boiled potatoes, the gravy from the pan and lingonberry jam