Cabbage pudding

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

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