KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)
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
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
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
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)
Categories Beef Pork Casserole/Gratin Dinner
Number Of Ingredients 11
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)
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
Provided by á-24606
Number Of Ingredients 15
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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RECIPE: SWEDISH CABBAGE CASSEROLE (KåLPUDDING)
From ingmar.app
Cuisine SwedishEstimated Reading Time 40 secsCategory Main Course, Main Dish
- Boil the rice in the milk until soft (around 20 min so best if this can be done in parallell to cooking the cabbage)
- Grease an oven form and start with a layer of filling, follow with a layer of cabbage, etc. The top layer should be cabbage.
KALPUDDING | RECIPE | CUISINE FIEND
From cuisinefiend.com
Cuisine SwedishCategory Main CourseServings 4Total Time 1 hr 30 mins
- Melt the 30g butter over medium heat in a large pan. Add the cabbage when it’s foaming and sprinkle with salt. Stir it, pressing down if it barely fits in the pan, and it will soon start shrinking. Add the golden syrup and cook the cabbage over medium-high heat, stirring often, for 30 minutes until all liquid has cooked off and the cabbage has turned dry, brown and threatens to catch the bottom of the pan.
- While the cabbage is cooking, mix the meats in a large bowl with the onion, cream and breadcrumbs. Season with salt and pepper. When the cabbage is ready, stir about a third part of it into the meat.
- Spoon the meat mix into the dish and press it down. Spoon the rest of the cabbage over the meat. Pour over the stock or water and slip into the oven, middle rack.
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