Recipe: Swedish cabbage casserole (kålpudding)
round grain rice
mixed minced meat
50% pork and 50% beef
Preheat oven to 200°C (392°F)
Cut the cabbage in squares and fry them in butter
Drizzle golden syrup, soy and water over it. Stir and put a lid over it to cook until a bit soft (around 10 min). Add salt and pepper
Drain the cabbage (but save the liquid for later)
Boil the rice in the milk until soft (around 20 min so best if this can be done in parallell to cooking the cabbage)
Mix all the remaining ingredients with the rice. Make sure the mixture is not dense/dry, if that is the case use some of the liquid from cooking the cabbage
Grease an oven form and start with a layer of filling, follow with a layer of cabbage, etc. The top layer should be cabbage.
Bake in the oven for 45 min
Serve with boiled potatoes and lingonberry jam for a true Swedish meal!