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Kålpudding – Swedish cabbage and mince bake

Kålpudding – Swedish cabbage and mince bake

Layers of caramelised white cabbage and mince baked in the oven: Sweden's thrifty, generous dish, served with boiled potatoes and lingonberries (or redcurrant jelly).

85 min
total
4
people
567
calories per serving

Per serving

35 g
Protein
64 g
Carbs
16 g
Fat

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Ingredients

4
  • 1,000 g
    White cabbage
  • 200 g
    Ground pork
  • 250 g
    Ground beef 5% fat
  • 1 pc
    Onion
  • 1 pc
    Egg
  • 30 g
    Breadcrumbs
  • 100 ml
    Semi-skimmed milk
  • 1 tbsp
    Golden Syrup
  • 15 g
    Butter
  • 200 ml
    Beef stock
  • 1 pinch
    White pepper ground
  • 0.5 tsp
    Salt
  • 800 g
    Potato
  • 50 g
    Currant jelly (extra or classic)

Allergens

eggsglutenmilk
Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/3

  1. Shred the cabbage and brown it in the butter with the syrup for 10 minutes, stirring. Add half the stock.

  2. Soak the breadcrumbs in the milk and mix with the mince, egg, chopped onion, salt and pepper.

  3. Layer cabbage and mince in a dish, finishing with cabbage, pour over the rest of the stock and bake 50 minutes at 200 °C. Serve with potatoes and the jelly.

Chef's tips

  • •Lay a sheet of baking paper on top if the cabbage browns too quickly.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.

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