Cabbage pudding

Classic Swedish cabbage pudding with browned white cabbage, mixed mince, syrup, soy, cream, and veal stock concentrate, served with lingonberries.

Ingredients

• 1 kg white cabbage
• 2 tbsp oil
• 2 tbsp light syrup
• 1 tsp salt
• 2 pinches black pepper
• 1 yellow onion
• 500 g mixed beef and pork mince
• 1 egg
• 2 tbsp Japanese soy sauce
• 1 dl whipping cream
• 1 tbsp concentrated veal stock
• 1 tbsp light syrup for the mince
• 0.5 tsp salt for the mince
• 2 pinches black pepper for the mince
• Lingonberries for serving

Method

1. 1Preheat the oven to 200 C.
2. 2Trim away the hard core from the cabbage and shred the rest finely.
3. 3Brown the cabbage in batches over high heat in oil for about 5 minutes without burning it.
4. 4Transfer the cabbage to a bowl and mix with the syrup, salt, and black pepper.
5. 5Peel and grate the onion finely.
6. 6Mix the onion, mince, egg, soy sauce, cream, veal stock, syrup, salt, and black pepper into an even mixture.
7. 7Place half the cabbage in a greased oven dish, spread over the mince, and cover with the remaining cabbage.
8. 8Bake in the centre of the oven for about 40 minutes and serve with lingonberries.

Tips & tricks

• Read the full recipe before you start.
• Prep ingredients in advance for smoother cooking.
• Taste near the end and adjust seasoning as needed.

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