Koldomers (cabbage rolls)

Grilled Carrots accompany this dish very well


  1. Ground beef (70%)
  2. Milk
  3. Bread (stale cubed)
  4. Eggs
  5. Onion mixture
  6. White wine
  7. Oil
  8. Butter
  9. Onion mixture
  10. Onions (red or any) diced
  11. Celery diced
  12. Garlic crushed
  13. Worcestershire sauce
  14. Rosemary
  15. Marjoram
  16. Oregano
  17. Salt and pepper
  18. Cabbage
  19. Large head of cabbage (3 or 4 for crowd)
  20. Salt
  21. Toothpicks
  22. Potatoes
  23. Whole Idaho Potatoes
  24. Milk
  25. Salt and pepper
  26. Butter
  27. Eggs
  28. Grilled Carrots
  29. Whole Carrots
  30. Salt and pepper
  31. Extra virgin olive oil


  1. Mix meat, blanch cabbage, separate leaves of cabbage, roll koldomers, bake. Meanwhile, clean and boil Idaho potatoes, set out large pot to mash potatoes.

  2. Fill a deep pan with water add salt and bring to rolling boil.

  3. In a large mixing bowl place washed beef. Note: All meat, vegetables, fruit, and basically food whether or not it is advertised as pre-washed, should be washed for safety reasons. Always dry food after washing. Wash foods.

  4. Fill a deep pan with water and salt and bring to a boil. Wash potatoes and set out to dry or pat dry. Slice potatoes into quarters. Lower potatoes into hot boiling water and lower heat to medium high, allow to boil about twenty minutes.

  5. In skillet pour extra virgin olive oil to coat the bottom lightly, add diced onions, celery, and crushed garlic with seasonings and Worcestershire sauce. Saute over low heat until onions are clear, add white wine and continue simmering until onions carmelize. Set aside.

  6. Into the bowl of meat use your fist to create a deep depression, place bread cubed into the cavity, add eggs slightly beaten, and milk. Work the mixture together with your hands squeezing through as the bread softens and blends into the meat. Add the onion mixture and continue to mix with your hands. Once the meat mixture is thoroughly mixed, set aside.

  7. Dunk the head of cabbage into the boiling water and allow to absorb hot water lifting with a slotted spoon as soon as the outer leaves begin to separate or lighten in color.

  8. Using a cookie sheet place each leaf on the sheet covering each with warm paper towels. Be sure to wait to separate the leaves until they fall off in one piece and before they tear or rip. Continue to replace the head of cabbage into the hot water repeating the process until all leaves separate.

  9. Preheat the oven to 350° F. Into an oblong glass baking dish place each koldomer tightly alongside the other.

  10. To form the cabbage rolls grab a fistful of meat mixture and place it toward the center and the membrane of one cabbage leaf. Make an oblong ball the size of one third across the leaf in the widest part of the leaf, and about one fourth the length of the leaf. Set the rolled meat into the softest part of the pocket below the membrane and pull one side of the leaf over the meat then bring up the other side of the leaf so the top of the membrane is open but the rest is folded over the meat.

  11. Roll the fatty membrane over the center of the leaf and continue to roll until the leaf is wrapped with the blanket of the leaf of cabbage. Lace a toothpick sidewise through the cabbage roll to secure the blanket tightly. Repeat until all the leaves are fully stuffed and the glass cooking pan is full. Run a very thin line of extra virgin olive oil over the koldomers.

  12. Bake 45 minutes to one hour, depending on elevation, removing from oven about half way through the baking process and applying a small pat of cold butter on each koldomer. Return to oven to complete baking process. Remove when done baking and set dish aside ten to fifteen minutes or so.

  13. Meanwhile, heat the grill and brush each carrot with extra virgin olive oil. In a small bowl mix fresh chopped basil, salt and pepper, a little sugar, cinnamon, honey, Worcestershire sauce sprinkles, orange zest, a little orange juice, extra virgin olive oil, and grated Ginger. Brush the carrots and set freezer about ten minutes.

  14. Meanwhile, drain the potatoes and rinse very lightly. Place potatoes into a deep bowl. Using the pan used to boil potatoes add milk, butter, and seasonings and bring to a simmer melting all the butter. Sprinkle a little extra virgin olive oil over the potatoes. Using a hand mixer begin to break each potato down into a mashed potato, adding the very hot milk mixture slowly. Once potatoes are mashed add two or three eggs and mix thoroughly with hand mixer, sprinkle in dry Parmesan cheese.

  15. Place mashed potatoes into a lightly oiled baking dish and place in oven as soon as the koldomers are removed allowing koldomers to rest ten minutes or so. Increase oven temperature to 400°F.

  16. Meanwhile, remove the carrots from the freezer, they will not be frozen or very cold just above room temperature. Place carrots on the grill and close cover. Wait three minutes ad turn carrots.

  17. Remove potatoes from oven and sprinkle a thick layer of shredded sharp cheddar cheese over entire dish Replace in oven about five minutes.

  18. Remove carrots from grill. They will be crunchy and sweet though easy to bite into. When potatoes are done, remove from oven and set out. Turn off all appliances, unplug blender and mixers, and clean and put away all knives, immediately.

  19. Plating this dish is optional. Serve buffet style with a fresh tossed salad dressed with pear gorgonzola or fruity Italian, and bread sticks. Plating is done by scooping mashed potato around plate leaving blank, clean center. Toasty browned Koldomer is placed in center of potatoes and carrots are laid across the center of the koldomer over both sides of the potato well. Salad is served on a salad plate with bread sticks before the main course.

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