Simple Shad Roe Kåldomar (Swedish Cabbage Rolls)

water

salt

1 head cabbage

½ shad roe (1 lobe)

filtered water

¼ teaspoon sea salt

2 tablespoons raw apple cider vinegar

1 tablespoon breadcrumbs

½ cup milk

½ pound ground meat

½ teaspoon salt

pinch of white pepper

½ teaspoon paprika

1 tablespoon oil

½ teaspoon light molasses

2 tablespoons butter, melted

½ lemon, cut into wedges

1. Remove outer leaves of cabbage.  Bring a pot of salted water to a boil, and add cabbage head.  Boil until leaves are wilted and pliable.  Remove head from water and peel off leaves.  Let drain, reserving 1 cup cooking water.
2. Place roe in a pan and cover with a mixture of filtered water, sea salt, and vinegar. Bring to a boil, reduce heat, and simmer about 10 minutes. Place roe in a colander and rinse with cold water. Using a sharp knife, peel off as much of the membrane as you can and cut out the vein. Thinly slice roe.
3. Let breadcrumbs soak up the milk; add ground meat, salt, and pepper, and mix well.  On each leaf, place roe slice, sprinkle with paprika, and top with about ½ tablespoon of meat mixture.  Fold sides over and roll up the leaf; secure with one or two toothpicks, or wind with ordinary sewing thread to hold it all together.
4. Heat up oil and brown the rolls in batches.  Move them to a baking dish and when all are browned, add the molasses, butter, and reserved cooking water to the frying pan; stir in all bits.  Pour the liquid over the rolls and broil until golden, turn, and broil other side.  Serve with lemon wedges.