Kalpudding Recipes

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KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)



Kalpudding (Meatloaf With Caramelized Cabbage) image

This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel's version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you'd use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. "Cabbage smells in a very special way when it almost burns," he said. "It gets savory, almost like a beef stock. It tastes almost brown and umami yummy." You'll want to eat it right away, but the leftovers make for a fine sandwich in coming days.

Provided by Sam Sifton

Categories     roasts, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons molasses
Kosher salt and freshly ground pepper, to taste
3/4 pound ground beef
3/4 pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
1/3 cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)
1/3 cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste

Steps:

  • Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
  • While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
  • When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
  • While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

Nutrition Facts : @context http, Calories 947, UnsaturatedFat 28 grams, Carbohydrate 53 grams, Fat 67 grams, Fiber 7 grams, Protein 35 grams, SaturatedFat 33 grams, Sodium 1331 milligrams, Sugar 35 grams, TransFat 1 gram

SWEDISH CABBAGE CASSEROLE - KåLPUDDING



Swedish Cabbage Casserole - Kålpudding image

This classic Swedish Cabbage Casserole recipe with perfectly seasoned meat mixture and caramelized cabbage topping will have friends and family coming back for seconds (and thirds). It's the ultimate home-cooked simple meal packed with flavor!

Provided by Jas

Categories     Main Course

Time 1h15m

Number Of Ingredients 13

1 medium head of green cabbage (ca. 2.5 lbs, cored and coarsely chopped)
2 tablespoons oil or butter
2 tablespoons molasses (or light syrup)
1 pound ground beef (or pork)
1 onion (chopped)
2 cloves garlic (minced)
1 cup heavy cream
3 tablespoons breadcrumbs
4 tablespoons water
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
salt and pepper (to taste)
Lingonberry preserves for serving (optional)

Steps:

  • In a large non-stick skillet, heat 2 tablespoons oil or butter over medium-high heat. Add the cabbage and lightly fry it, often stirring, for about 5-10 minutes. Stir in 2 tablespoons molasses and season with salt and pepper to taste. Lower the heat to medium; cook until all the liquid has evaporated and the cabbage is caramelized, about 15 minutes. Set aside.
  • Meanwhile, in a large mixing bowl, mix the pound of ground meat, 1 chopped onion, 2 cloves minced garlic, 1 cup heavy cream, 3 tbsp bread crumbs, 4 tbsp water, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.
  • Add 1/3 of the caramelized cabbage to the meat mixture and mix again to combine.
  • Place the meat mixture into a greased 10-inch cast-iron skillet or baking dish and top with the remainder of the cabbage. Bake for 45 minutes in a 350 degrees Fahrenheit preheated oven, or until meat is cooked and cabbage turns a beautiful brown color.
  • Allow resting 10 minutes before serving. Serve with boiled or mashed potatoes and lingonberry preserves.

Nutrition Facts : Calories 462 kcal, Carbohydrate 21 g, Protein 17 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 496 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

KALPUDDING (MEATLOAF WITH CARMELIZED CABBAGE)



Kalpudding (Meatloaf With Carmelized Cabbage) image

Categories     Beef     Pork     Casserole/Gratin     Dinner

Number Of Ingredients 11

3 tablespoons Unsalted butter
1 head Green Cabbage
3 tablespoons Molasses
3/4 pounds Ground beef
3/4 pounds Ground pork
1 Small yellow onion
1 cup Heavy cream
4 tablespoons Breadcrumbs
1/3 cup Chicken broth
1/3 cup Lingonberry preserves
1 tablespoon Red-wine vinegar

Steps:

  • Heat oven to 350 F. Put a large pan over medium-high heat and and 2 tablespoons of butter. When it starts to foam add the cabbage and molasses, lower the heat to medium, and sprinkle with salt. Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is carmelized, approximately 20 to 25 minutes.
  • While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion (chopped), cream, and breadcrumbs, and mix to combine.
  • When the cabbage is done add about 1/3 of it to the meat mixture and mix to combine. Use the reaiGrease an 8-inch square baking pan with butter and transfer the meat mixture to it and cover the whole surface evenly. Spread remaining cabbage over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes or until the cabbage is very, very carmelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
  • While the meat and cabbage cooks make the sauce. Heat the lingonberry preserves, vinegar, and remaining 1 tablespoon of butter in a small pot set over medium heat, then add the Worchestershire sauce to taste. Serve alongside the kalpudding.

MEATLOAF WITH CARAMELIZED CABBAGE (SWEDISH KALPUDDING)



Meatloaf with Caramelized Cabbage (Swedish Kalpudding) image

Categories     Beef     Pork     Dinner     Bake

Number Of Ingredients 15

2 tablespoons Butter- unsalted
1 teaspoon Butter - unsalted
1 head Green Cabbage (cored and shredded), ca. 3 pounds
3 tablespoons Molasses
1 dashes Kosher Salt and Freshly Ground Pepper to taste
3/4 pound Ground Beef
3/4 pound Ground Pork
1 piece Small Yellow Onion (peeled and chopped)
1 cup Heavy Cream
4 tablespoons Breadcrumbs
1/3 cup Beef, Chicken, or Vegetable Stock (or water)
2/3 cup Lingonberry Preserves
2 tablespoons Red Wine Vinegar
2 tablespoons Butter - unsalted
2 teaspoons Worcestershire Sauce

Steps:

  • Heat over to 350 degrees.
  • Put large pan over medium-high heat, add 2 T and 1 tsp butter. When butter starts to foam, add the cabbage and molasses, and lower the heat to medium. Sprinkle with salt and pepper. Cook slowly, stirring often, until all liquid has evaporated and the cabbage is caramelized, ca. 20-25 mins.
  • While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream, and breadcrumbs, and mix again to combine.
  • When the cabbage is done, add about a third of it to the meat mixture, and mix to combine.
  • Using the remaining butter, grease an 8-inch square baking pan and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock over the top, and place on a rimmed baking sheet. Cook in the oven for ca. 40-45 mins, or until cabbage is very, very caramelized, almost dry and crunchy at the edges.
  • Allow to rest 10 mins before serving.
  • For sauce: Heat lingonberry preserves, vinegar, and butter in small pan set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

KALPUDDING RECIPE



Kalpudding Recipe image

Provided by á-24606

Number Of Ingredients 15

For the sauce:
2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons molasses
Kosher salt and freshly ground pepper, to taste
3/4 pound ground beef
3/4 pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
1/3 cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)
1/3 cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste

Steps:

  • Step 1Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes. Step 2While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine. Step 3When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving. Step 4While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

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