Do you have a good recipe for kåldolmar? I'm going to guess that my farmor didn't use soy in hers, not back in the 1950s and '60s.Kåldolmar, the cabbage is first lightly cooked to soften, then wrapped around the meat and then brushed with sirap ( Swedish form of golden syrup with no brunt taste), butter and soy and then baked. That is heaven on a plate and I cant eat it cause my belly cant handle that much cabbage.