KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)
This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel's version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you'd use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. "Cabbage smells in a very special way when it almost burns," he said. "It gets savory, almost like a beef stock. It tastes almost brown and umami yummy." You'll want to eat it right away, but the leftovers make for a fine sandwich in coming days.
Provided by Sam Sifton
Categories roasts, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 947, UnsaturatedFat 28 grams, Carbohydrate 53 grams, Fat 67 grams, Fiber 7 grams, Protein 35 grams, SaturatedFat 33 grams, Sodium 1331 milligrams, Sugar 35 grams, TransFat 1 gram
SWEDISH MEAT LOAF
Make and share this Swedish Meat Loaf recipe from Food.com.
Provided by Douglas Poe
Categories Meatloaf
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix thoroughly ground beef, egg, onion, bread crumbs, salt nutmeg and 1/2 can cream of mushroom.
- Shape into loaf.
- Bake at 350 degrees Fahrenheit for 1 hour.
- Blend the remaining 1/2 can of cream of mushroom soup and sour cream; heat and serve over loaf.
SWEDISH MEATBALLS (OR MEATLOAF)
The men in my house beg for these at least once a week. I also use the exact same recipe to make meatloaf, minus the noodles and soups.
Provided by Silka Clark
Categories Meatloafs
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. For Swedish Meatballs: 1. In a large bowl mix eggs, 2 TBSP milk, worcestershire, garlic powder, onion powder, parsley, seasoning salt, and pepper until well blended. 2. Add ground beef and mix gently to coat all of the meat. 3. Add bread crumbs and mix gently again to incorporate. (I hand mix) 4. Form into 2" balls and place in an electric skillet heated to 250-300. They should brown easily when dropped in. 5. Using a soft spatula, turn the meatballs until browned on all sides, about 10 minutes. 6. In a separate bowl, mix all four soups, plus 1 C milk until blended. 7. Pour over meatballs, using soft spatula to mix the browned bits from the bottom of the skillet into the sauce. 8. Turn heat to low, cover skillet and simmer for 20 minutes to an hour. 9. Boil egg noodles according to package instructions. 10. Serve meatballs over noodles with plenty of buttered french bread for dipping.
- 2. Meatloaf: 1. Same as steps 1-3 above. 2. Place meat mixture into a medium sized loaf pan. 3. Bake at 350 for about 45 minutes. 4. If desired, top with zesty ketchup sauce: - Mix 3 Tbsp Brown Sugar, 1/4 C ketchup, 2 TBSP mustard, and 1/4 tsp nutmeg. Spread over the top of the meatlof for the last 10 minutes of baking.
SWEDISH MEATBALLS WITH CREAM SAUCE
These meatballs, drizzled with cream sauce, are light, juicy, and quick to disappear. You can also serve them as a main course, with mashed potatoes, lingonberry sauce, and quick-pickled cucumbers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 2h
Yield Makes 72
Number Of Ingredients 18
Steps:
- Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
- Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
- Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
- Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.
SWEDISH MEATLOAF
This recipe, in response to a request, is from a 1916 Campbell's Cookbook. It is one of our favorites - I usually double the sour cream and add a can of button mushrooms to the sauce, but i posted the recipe as it is printed in the cookbook. Enjoy!
Provided by Kaysma
Categories Meat
Time 1h20m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- in a large bowl, combine and mix thouroughly 1/2 cup of the soup (reserve rest), beef, breadcrumbs, egg, onion, salt and nutmeg.
- shape mixture firmly into an 8x4 inch loaf and place in a shallow baking pan.
- (i use a meatloaf pan) bake at 375 F for 1 hr and 15 min in small saucepan, combine remaining soup and sour cream.
- heat until warmed through.
- serve over meatloaf (as gravy).
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