Kålpudding (“Cabbage Pudding”)
“Kålpudding” is a traditional Swedish dish using the same ingredients as cabbage rolls (“kåldolmar”), but instead of wrapping the meat mixture in cabbage you layer it in an oven tray.
Original recipes often calls for rice and/or breadcrumbs to be added to the meat mixture, syrup to be added to the cabbage and is traditionally served with potatoes, brown gravy thickened with wheat flour and sugary lingonberry jam…
…however, in this version I’ve made it Paleo friendly.
I do use a little bit of honey though (about 1/2 – 1/4 of the amount of syrup often used), but you can absolutely skip it if it does not fit in your diet.
Kålpudding (“Cabbage Pudding”)
Traditional Swedish dish!
What you need:
- 1lb (500 g) ground beef
- 1lb (500 g) ground pork
- 1 onion (minced)
- 0.25 cup (0.5 dl) beef stock (cold)
- 1 tablespoon coconut aminos or tamari
- 0.25 teaspoon ground allspice
- 2 heads of cabbage
- ground white pepper (to taste)
- crushed black pepper (to taste)
- salt (to taste)
- butter, clarified butter, or ghee (for frying)
What to do:
| 1||Pre-heat oven to 400F (200C).|
| 2||Remove the hard core from the cabbage heads, and then cut them in halves.|
Cut three of the halves in larger pieces (each piece about the size of a stamp) and set aside.
Cut the 4th half in much smaller pieces and set aside separately.
| 3||Heat up a frying pan, add a bit of butter/clarified butter/ghee and fry the larger pieces in batches (about 1/2 head per batch).|
For each batch, season with salt and white pepper while frying and keep frying until the cabbage has turned brown, stirring every once in a while.
When the cabbage has got a nice brown color, drizzle 1 tsp honey (per batch) over it, stir and set aside (make sure the honey does not burn).
| 4||When the three batches of larger cabbage pieces are done, do the same for the finely cut cabbage but without the honey, and set aside separately.|
| 5||Put the ground meat, minced onion, coconut aminos/tamari, cold beef stock, allspice, and the finely chopped and fried cabbage in a bowl. |
Season with salt and crushed black pepper, and work it thoroughly with your hands until everything is evenly blended into a solid mixture.
| 6||Cover the bottom of a large oven safe tray with half of the fried larger pieces of cabbage, then spread out the meat mixture on top of the cabbage and quite firmly press it with your hands (making one layer of meat that is like a big patty covering the bottom cabbage layer).|
Spread out the other half of fried larger pieces of cabbage on top of the meat, and place the tray in the ovens middle tier for 30-40 minutes.
For Whole30 compliance: Fry in clarified butter or ghee, use coconut aminos, and exclude the honey.
I served this together with a fresh salad and a gravy that’s only fine if you’re OK with dairy (fried onion, a little bit of beef stock, a cup (2.5 dl) smetana, a dash of coconut aminos, salt and pepper).
What’s also great to this dish is (non-sugary) lingonberry jam!
That’s it, hope you’ll enjoy! :)