Why are Swedish cabbage rolls sweet?

They are glazed with syrup before baking, which caramelizes the leaves. It is the signature of the Swedish version.

Can I make them ahead?

Yes. Bake them, cool, and refrigerate for up to 3 days or freeze for 3 months. Reheat covered at 350°F.

Kåldolmar (Swedish Cabbage Rolls)

Tender cabbage leaves wrapped around a beef, pork and rice filling, glazed with golden syrup and butter, baked until caramelized and served with cream sauce and lingonberries. Serves 6.

Naturally gluten-free Vegetarian with swaps Freezer-friendly

Contains: milk, egg. Based on the ingredients as written; check package labels, which can change.

From Sofia's recipes created, collected and generationally handed down in Sweden and the USA.

Prep 45 min
Cook 1 hr
Total 1 hr 45 min
Yield 6 servings (about 14 rolls)
Level Project

Updated November 4, 2026

Caramelized Swedish cabbage rolls in a baking dish, one cut open on a plate with lingonberries

Tradition says Swedes learned to make cabbage rolls from Turkish dolma, brought home by King Charles XII and his men after their years in the Ottoman Empire in the early 1700s. The Swedish version is distinctly sweet and savory: the rolls are glazed with golden syrup and butter so the cabbage caramelizes in the oven.

They are served with boiled potatoes, a creamy pan sauce and lingonberry jam, and they reheat beautifully.

Ingredients

Rolls

1 large head green cabbage (about 3 pounds)
1/2 pound ground beef
1/2 pound ground pork
1/2 cup cooked short-grain rice, cooled
1 small yellow onion, finely chopped
1 large egg
1/2 cup whole milk
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground allspice

Glaze and sauce

3 tablespoons unsalted butter, melted
3 tablespoons golden syrup or light corn syrup
1 cup beef broth
1/2 cup heavy cream
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Boiled potatoes and lingonberry jam, for serving

To make it vegetarian

For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

New to an ingredient? See Lingonberries in our kitchen glossary.

What you’ll need

large pot
tongs
sharp paring knife
9 x 13-inch baking dish
small saucepan
pastry brush

Instructions

Soften the cabbage. Cut out the core. Lower the whole head into a large pot of boiling salted water and peel off the outer leaves with tongs as they soften, about 2 minutes each. You need about 14 leaves. Drain and shave down the thick center rib of each leaf.
Make the filling. Mix the beef, pork, rice, onion, egg, milk, salt, pepper and allspice until combined.
Roll. Place about 1/4 cup of filling near the stem end of each leaf, fold in the sides and roll up tightly. Set the rolls seam side down in a buttered 9 x 13-inch baking dish.
Glaze. Heat the oven to 400°F. Brush the rolls with the melted butter and drizzle with the syrup.
Bake. Bake for 20 minutes, until the tops begin to brown. Pour the broth around the rolls, lower the oven to 350°F and bake 35 to 40 minutes more, basting twice, until browned and the filling reaches 160°F.
Make the sauce. Pour the pan juices into a small saucepan, add the cream and bring to a simmer. Stir in the cornstarch mixture and cook until thickened. Serve the rolls with the sauce, potatoes and lingonberries.

Nutrition per serving (estimated)

440Calories

25 gCarbohydrates

4 gFiber

21 gNet carbs

18 gProtein

30 gFat

Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-free Budget-friendly Vegetarian with swaps

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Freezing the whole cabbage overnight and thawing it softens the leaves without boiling.
Golden syrup gives the classic flavor; light corn syrup or a mild honey also works.

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate the rolls in their sauce up to 4 days, or freeze up to 3 months. Reheat covered in a 350°F oven until hot through, 165°F.

Questions about this recipe

Why are Swedish cabbage rolls sweet?: They are glazed with syrup before baking, which caramelizes the leaves. It is the signature of the Swedish version.
Can I make them ahead?: Yes. Bake them, cool, and refrigerate for up to 3 days or freeze for 3 months. Reheat covered at 350°F.