Kalpudding Recipes

SWEDISH CABBAGE CASSEROLE - KåLPUDDING

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.

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.

OUR FAVORITE MEATLOAF

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.