Yields: 0


10-14-18 very different, ok...
SAM SIFTON YIELD4 servings TIME90 minutes Save To Recipe Box Print this recipeShare on FacebookShare on PinterestShare on TwitterEmail

Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky.
This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days.

Featured in: A Caramelized Cabbage Casserole To Get You To Spring.

Scandinavian, Cabbage, Ground Beef, Ground Pork Mark as Cooked 154 ratings
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
¾ pound ground beef
¾ pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
? cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)
? cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste
Nutritional Information
Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
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. Use the remaining butter to 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 or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.
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Beth 2 days ago
You can see in the picture above, it's when the cabbage is colored dark golden at the lightest, with lots of parts where it's dark brown, the color of chocolate. I haven't made this recipe (yet!) but I've found that the trick to even caramelization is to have the heat at just medium-high and cook patiently, because if you turn the heat up too high you'll burn some parts before the others are dark enough. I hope this helps!
31This is helpful

Linda 3 days ago
Used home-made cranberry sauce so don't know how "authentic" my experience was but I can tell you it was really, really delicious.
Reply 31This is helpful

Jim 2 days ago
Sometimes I feel like such a neophyte. How do you tell when the cabbage is "carmelized"? Not to mention "very, very carmelized".
Reply 27This is helpful

Finlandsvenskare 2 days ago
You can buy lingonberry sauce at IKEA!

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