Swedish cabbage pudding with cream sauce, potatoes and lingonberries

Ingredients for 4 portions

• 1 kgWhite cabbage, about one small head
• 3 tbspButter
• 2 tbspLight syrup
• 3 ½ tbspBreadcrumbs
• 1 dlMilk
• 500 gMixed mince
• 1Egg
• 1Yellow onion, finely chopped or grated
• 1 tspSalt
• 1 mlBlack pepper
• 1 cubeBeef stock
• ≈ 2 dlWater
• 1 ½ dlCooking cream
• 1 tbspCornflour

On the side

• 1 kgPotato
• 1 dlLingonberry jam

Method

1. Heat the oven to 200 °C. Remove the outer leaves and core and finely shred the cabbage.
2. Brown the cabbage in the butter in a large frying pan or pot over medium heat, in batches, until soft and lightly coloured, about 15 minutes. Drizzle over the syrup towards the end and let it caramelise.
3. Stir the breadcrumbs and milk together and leave to swell for a few minutes. Add the mince, egg, onion, salt and pepper and work into an even mixture.
4. Put half the cabbage in a greased ovenproof dish, spread the mince on top and cover with the rest of the cabbage. Crumble the stock cube into the water and pour it over the pudding.
5. Bake the pudding in the middle of the oven for about 50 minutes, until the mince is cooked through. Cover with foil if the cabbage gets too dark.
6. Peel the potatoes and put them on to boil in salted water.
7. Boil the potatoes until tender, about 20 minutes.
8. Pour the juices from the dish into a saucepan. Add the cream and bring to the boil. Thicken with the cornflour mixed into a little cold water and boil for 1–2 minutes. Season with salt and pepper.
9. Serve the cabbage pudding with the cream sauce, potatoes and lingonberry jam.

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