Kålpudding

Kålpudding is a classic Swedish dish that’s hearty, flavorful, and comforting. It’s essentially a meat and cabbage “pudding” (or casserole) that’s baked in the oven, similar to a meatloaf but with the added richness of cabbage. Here’s a traditional recipe for kålpudding:

Kålpudding Recipe

Ingredients:

• 1 small head of white cabbage (or about 500g shredded cabbage)

• 500g ground beef (you can also use a mix of beef and pork)

• 1 medium onion, finely chopped

• 1 egg

• 1 cup milk

• 1/2 cup breadcrumbs

• 2 tablespoons butter (for sautéing)

• Salt and pepper (to taste)

• 1/2 teaspoon ground allspice (optional, for traditional flavor)

• 1 tablespoon sugar (optional, for sweetness)

• 2 tablespoons soy sauce (optional, for depth of flavor)

For the sauce:

• 1 cup beef broth (or vegetable broth)

• 1 tablespoon butter

• 1 tablespoon flour (for thickening)

• Salt and pepper (to taste)

Instructions:

1. Prepare the Cabbage:
   Shred the cabbage into thin strips or chop it into smaller pieces. In a large pot, boil the cabbage in salted water for about 10-15 minutes until it’s softened. Drain and set aside.

2. Make the Meat Mixture:
   In a large bowl, combine the ground meat, chopped onion, egg, breadcrumbs, milk, salt, pepper, allspice (if using), and sugar (if using). Mix everything together until well combined.

3. Layer the Cabbage and Meat:
   Preheat your oven to 375°F (190°C). In a greased baking dish, start with a layer of cabbage on the bottom, then add a layer of the meat mixture on top. Repeat, alternating layers of cabbage and meat. Finish with a layer of cabbage on top.

4. Bake:
   Place the baking dish in the oven and bake for 45-60 minutes until the top is golden brown and the meat is fully cooked through.

5. Make the Sauce:
   While the kålpudding is baking, prepare the sauce. In a small saucepan, melt the butter over medium heat. Add the flour and stir to make a roux. Gradually add the beef broth while stirring constantly until the sauce thickens (about 5 minutes). Season with salt and pepper to taste.

6. Serve:
   Once the kålpudding is done, remove it from the oven and let it rest for a few minutes. Serve it sliced with a generous amount of the sauce drizzled over the top. This dish is often paired with lingonberry sauce and mashed potatoes on the side.

Tips:

• Lingonberry Sauce: The tart sweetness of lingonberry sauce is a classic accompaniment to kålpudding, balancing the richness of the dish.

• Add more vegetables: Some people like to add grated carrots or other root vegetables to the cabbage for extra flavor and texture.

Let me know how it goes if you try it, or if you’d like any variations!