Another Swedish classic that is getting more and more uncommon these days. Seems a bit strange to me since a lot of people seem to lapse into nostalgia when I speak about it. The perfect accompaniment to this dish is lingonberry jam but since it is very difficult to find outside of Scandinavia you can serve it with any kind of cranberry or red/blackcurrant sauce or jelly. It uses a 50/50 mix of ground beef and pork but you can use pure pork if you prefer, pure beef can work as well but it can become quite dry.
1 large head of cabbage (ca. 2kg)
700g mixed ground meat (50% beef and 50% pork)
2 1/2 - 3dl water
1tsb salt
1 pinch ground white pepper
Clean the cabbage, quarter it and cut away the hard stem.
Slice it into thin strips.
Fry them slightly until they have gained a light brown color and are a bit soft but stir from time to time so that they don't turn black and get burnt. (There tends to be so much cabbage that you'll have to fry it in batches)
Mix the meat, water, salt and pepper into a loose mass.
Put half of the fried cabbage in the bottom of an oven dish with high sides.
Spread the meat over it and cover with the rest of the cabbage.
Bake in the middle of the oven for 45min at 175ºC.
Eat it on its own with any jelly or jam described above or have it with boiled potatoes and brown sauce in addition to the jam/jelly.
Enjoy!
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