Celebrate Kåldolmens Dag in our Café with a special dish for the occasion! Open 11 a.m. - 3 p.m. 

 

The oldest proof of Dolmas in Sweden is in a recipe from Kajsa Warg’s famous cookbook, published in 1765. Her instructions were to cook dolmas the way it was traditionally done with grape leaves, beef and lemon juice. And if you didn’t have access to grape leaves, which were very expensive, you could use blanched cabbage leaves instead. Similar cabbage rolls are found in most parts of Eastern Europe. Many recipes today use pork, beef or cooked rice as a filling. They are served with a gravy, lingonberries or jam, and potatoes. There are many unique recipes and preferences for sides.

Kåldolmens dag has been celebrated on November 30 since 2010 on the initiative of Intellectual Historian Petter Hellström and the support of many organizations.