Kalpudding with Caramelized Cabbage – kukkula

By Paula Jussila, Co-Owner of kukkula

This is a recipe from the New York Times and is the first in a series of dinner/wine pairings we’re doing via YouTube. This is a Swedish version of a dish with roots in the Ottoman Empire.

Wine Pairing: kukkula 2012 sisu

Ingredients

2 tablespoons plus 1 teaspoon unsalted butter

1 head green cabbage, approximately 3 pounds, cored and shredded

3 tablespoons molasses

Kosher salt and freshly ground pepper, to taste

3/4 pound ground beef

3/4 pound ground pork

1 small yellow onion, peeled and chopped

1 cup heavy cream

4 tablespoons breadcrumbs

1/3 cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

1/3 cup lingonberry preserves

1 tablespoon red-wine vinegar

1 tablespoon unsalted butter

• teaspoon Worcestershire sauce, or to taste

Instructions

• 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.