Lkdolmar is a classic Swedish dish that transforms simple yellow onions into a hearty, savory treat. The key lies in simmering the onions until tender, then peeling off the large outer leaves to use as wrappers for a rich meatball filling. These rolls are baked in butter until the edges are crisp and the meat is heated through, finished with a sprinkle of toasted breadcrumbs for texture. It’s a comforting dish that bridges the gap between side dish and main course, perfect for a traditional smorgasbord or a cozy family dinner. The combination of sweet, caramelized onion and spiced meat creates a complex flavor profile that is both nostalgic and satisfying. Serve warm with lingonberry jam or pickled herring for an authentic Scandinavian experience.
Lkdolmar (Stuffed Onion Rolls
Description
Lkdolmar is a classic Swedish dish that transforms simple yellow onions into a hearty, savory treat. The key lies in simmering the onions until tender, then peeling off the large outer leaves to use as wrappers for a rich meatball filling. These rolls are baked in butter until the edges are crisp and the meat is heated through, finished with a sprinkle of toasted breadcrumbs for texture. It&# 226;ÂÂs a comforting dish that bridges the gap between side dish and main course, perfect for a traditional smorgasbord or a cozy family dinner. The combination of sweet, caramelized onion and spiced meat creates a complex flavor profile that is both nostalgic and satisfying. Serve warm with lingonberry jam or pickled herring for an authentic Scandinavian experience.Ingredients
Directions
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Place the peeled onions in a 2 or 3 quart pot and add enough cold water to cover.
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Bring the water to a boil over moderate heat, then lower the heat and simmer uncovered for 40 minutes.
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Remove the onions from the pot, drain, and cool on a platter.
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While onions cool, prepare the meat stuffing according to the provided meatball recipe.
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Once cool enough to handle, pull off each onion layer separately; they should slide off easily.
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Cut the largest outer layers of the onions in half, ensuring they remain large enough to enclose the stuffing.
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Discard the inner parts of the onions if the leaves are too small to stuff.
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Place a heaping teaspoon of meat stuffing in the middle of each onion leaf.
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Enclose the stuffing by folding over the edges of the leaf to form a roll.
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Preheat oven to 400F (204ðC).
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In a shallow flameproof baking dish, melt 3 tablespoons of butter over low heat on the stovetop.
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Remove the dish from heat and place the onion rolls, sealed side down, side by side in the melted butter.
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Roll each onion roll in the butter to coat it thoroughly.
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Bake for 15 minutes.
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Baste the rolls with the butter in the dish, sprinkle with fresh bread crumbs, and bake for another 15 minutes until lightly browned and crisp.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 30.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 3.0mg1%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 1.3g6%
- Sugars 3.2g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Assembled but uncooked onion rolls can be covered with plastic wrap and refrigerated for up to 2 days before baking.
Serving: Lkdolmar is traditionally served as part of a smorgasbord (Swedish buffet) or as a main dish. Pairs well with lingonberry jam, pickled herring, or crisp salad.
Tip: Choose large, firm yellow onions for the best results. The outer layers need to be large enough to hold the filling without tearing.
