Authentic classic Swedish cabbage casserole – Kålpuddig

This recipe comes from my grandmother Signe. And most likely her mum Ida used the same recipe too. she always served plane without the potatoes. But it’s also totally ok with boiled potatoes too. But it wasn’t the case in my family tradition of this dish. I remember when my grandma had a loud discussion with her brother about the potatoes or not. 😃

When I decided to do this recipe for the blog I had a look on other English recipes. And for sure, we did not used garlic, Worcestershire sauce etc.

Also a very good January dish as well as its very kind to your wallet as well. Perfect for lunchboxes, freezing. There is also a dish named Kåldolmar very similar but done as a dolme. Takes more time to do but well worth it. Recipe on that dish you will find HERE

Kålpudding – cabbage casserole

  • 1/2 white cabbage cut in cubes
  • Butter
  • 500 g mincemeat beef
  • 200 ml boiled cold rice
  • 1 chopped onion
  • 1 cube of bouillon cubes mixed in hot water
  • 500 ml water
  • Salt and pepper

Fry the cabbage golden in the butter. Empty the frying pan and fry the onion. Let both cooling down.

Mix spices, mincemeat, rice and onion.

Take half of the cabbage in a oven proof pan. Cover the cabbage with the mixed meat. Too it with the rest of the cabbage.

Mix the bouillon cube and water. Put it over the cabbage. Over it with aluminium.

In the oven 175c for 45 minutes. Remove the aluminium the last ten minutes.

Serve it with boiled potatoes, lingonberry jam and a cream sauce.

Enjoy! 😘

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