Dolmas

[therru]

When in Gothenburg, I had some scrumptious kåldolmar (stuffed cabbage rolls) at the Rover pub. They were made with what I think is called oxheart cabbage -- the cabbage head is smaller and sort of pointy, and the leaves are more tender and easily cooked than ordinary cabbage -- and filled with a mixture of mushrooms, spinach and ricotta cheese. I

Comments

[snowgrouse]

I was *just* reading about the Middle Eastern roots of the dolma last night from this great Finnish book that's just come out (on cookery in the Islamic lands). I must try making some of these one day :q

[therru]

I've never made the traditional kind (my mom wasn't much for the traditional dishes), but I can definitely recommend the oxheart cabbage (if that's what it's called). Ordinary cabbage reportedly has to be parboiled for an hour...

And look, I can comment in my own post! Yay!