Kalpudding Recipes

KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)

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.

KALPUDDING RECIPE

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.

KALPUDDING (MEATLOAF WITH CARMELIZED CABBAGE)

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.