LINGONBERRY SYRUP RECIPES

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KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE) - NYT COOKING



Kalpudding (Meatloaf With Caramelized Cabbage) - NYT Cooking image

This Swedish version of a dish with roots in the Ottoman Empire 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. 

Provided by Sam Sifton

Total Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 14

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
1 teaspoon Worcestershire sauce, or to taste

Steps:

  • 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.

Nutrition Facts : @context http//schema.org, Calories 947, UnsaturatedFatContent 28 grams, CarbohydrateContent 53 grams, FatContent 67 grams, FiberContent 7 grams, ProteinContent 35 grams, SaturatedFatContent 33 grams, SodiumContent 1331 milligrams, SugarContent 35 grams, TransFatContent 1 gram

CABBAGE STEW RECIPE - FOOD.COM



Cabbage Stew Recipe - Food.com image

Make and share this Cabbage Stew recipe from Food.com.

Total Time 1 hours

Prep Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 10

250 -350 g smoked pork or 250 -350 g smoked bacon
1 cabbage
2 onions
8 potatoes
4 carrots
200 ml beef stock
2 tablespoons syrup
salt
pepper
marjoram

Steps:

  • Chop onions, bacon or pork, potatoes and carrots.
  • Fry onion and bacon or pork until onion is soft.
  • Add the cabbage, fry for 10 minutes until it starts to soften.
  • Add the rest of the vegatbles and spices, with beef stock. Simmer for about 30 minutes until all vegetables are done.
  • Serve with lingonberry or cranberry jam.

Nutrition Facts : Calories 302.4, FatContent 0.6, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 193.2, CarbohydrateContent 69, FiberContent 11.6, SugarContent 11.6, ProteinContent 8.8

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