Swedish
Cabbage pudding
This page uses a neutral recipe image when an owned photo is not in use.
Swedish
SwedenCabbage pudding
Classic Swedish cabbage pudding with browned white cabbage, mixed mince, syrup, soy, cream, and veal stock concentrate, served with lingonberries.
Ingredients
Pull out and measure what you need before you start cooking.
- 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
Good to know before you start
Small details that often make the cooking go more smoothly.
- Read through every step before you start and measure everything first.
- This recipe is written for 4 servings and Swedish kitchen measures.
- Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.
Allergens
Method
Follow the steps from top to bottom while you cook.
- 1
Preheat the oven to 200 C.
- 2
Trim away the hard core from the cabbage and shred the rest finely.
- 3
Brown the cabbage in batches over high heat in oil for about 5 minutes without burning it.
- 4
Transfer the cabbage to a bowl and mix with the syrup, salt, and black pepper.
- 5
Peel and grate the onion finely.
- 6
Mix the onion, mince, egg, soy sauce, cream, veal stock, syrup, salt, and black pepper into an even mixture.
- 7
Place half the cabbage in a greased oven dish, spread over the mince, and cover with the remaining cabbage.
- 8
Bake in the centre of the oven for about 40 minutes and serve with lingonberries.
Serving profile
At a glance
15 ingredients and 8 steps from prep to serving.
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Tags
Source
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Recipe source: Kålpudding verifierad mot ICA grundrecept 720980. Original link
Recipe image: Wikimedia Commons. Licensierad Commons-bild av kålpudding.
Image type: standard image.
Image source: View original
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