Entree: Sweden – Skane / South Sweden – Kålpudding (Traditional Swedish baked cabbage and ground-meat casserole)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground beef
- 1/2 lb (225 g) ground pork
- 1 small head green cabbage (about 1 lb / 450 g), core removed and finely shredded
- 1 large onion, finely chopped
- 2 tbsp (30 g) butter
- 1 cup (120 g) fresh breadcrumbs
- 3/4 cup (180 ml) milk
- 1 large egg
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) ground allspice
- 2 tbsp (30 g) Dijon or yellow mustard
- 2 tbsp (30 g) butter for dotting the top before baking
- 1 1/2 cups (360 ml) beef or vegetable stock for the gravy
- 1 tbsp (15 g) all-purpose flour for thickening gravy
- 2 tbsp (30 ml) heavy cream or milk for the gravy (optional)
- Boiled small potatoes, to serve
- Lingonberry jam, to serve

Instructions

1. Preheat the oven to 375°F (190°C). In a skillet, melt 2 tbsp (30 g) butter over medium heat and sauté the chopped onion until soft and translucent, about 5–7 minutes. Add shredded cabbage and cook, stirring, until wilted and most moisture has evaporated, about 8–10 minutes. Let cool slightly.
2. In a large bowl combine the ground beef and pork with breadcrumbs and milk; let sit 5 minutes so breadcrumbs absorb the milk.
3. Add the cooked cabbage and onions to the meat mixture, then add the egg, salt, pepper, allspice, and mustard. Mix gently but thoroughly until evenly combined.
4. Transfer the mixture to a buttered 9x9-inch (or similar) baking dish and smooth the top. Dot with 2 tbsp (30 g) butter.
5. Bake in the preheated oven until the pudding is firm and browned on top, about 45–55 minutes. Test with a thermometer — internal temperature should reach 160°F (71°C).
6. Meanwhile, make the gravy: pour stock into a small saucepan and bring to a simmer. Whisk 1 tbsp (8 g) flour with a little cold water to make a smooth slurry, then whisk into the simmering stock. Cook until slightly thickened, then stir in cream or milk if using, and season with salt and pepper to taste.
7. Allow the kålpudding to rest 5–10 minutes after baking, slice, and serve with boiled potatoes and lingonberry jam alongside. Pour gravy over slices when serving.