Yes, cabbage pudding.
I didn't name the dish, and I don't fancy the name. But, I have known it as cabbage pudding all my life.
It is actually a quicker and easier version (and better I think) of the stuffed cabbage leaf, where you put the meat inside a blanched whole cabbage leaf before you boil it, and you eat it as small packages.
Stuffed cabbage leaf is made all over Europe, or anyway, in the Northern and Eastern part of Europe.
But, this is much easier.
You start by making your normal frikadelle fars, or meat ball mixture in english :-)
Every danish home have it's own recipe, here is mine.
500 g minced pork
1/2 onion grated
1/2 onion chopped
1 egg
2 tbsp flour
1 - 1,5 dl milk (maybe more, it should be spreadable)
a handfull of breadcrumbs
pepper & salt
Careful with the salt. I always fry a little ball and taste it. It is so boring with too little and uneatable with too much.
Put it in the fridge to chill.
Chop 1/4 cabbage head in large chunks. Blanch it for about 4 min. I like it when it still is crisp.
Put it in a oven proof dish, and let it steam off for a minute or two. Smear the meat ball mixture over it.
Sprinkle breadcrumbs over, and small slices of butter or margarine. Put it in a preheated 200C oven for 20-25 minutes, or till the top is deliciously golden.
This is a healthy dish, anything with cabbage is I think :-)
It contains vitamin K and C, fiber and calcium. And have lots of others benefits.
I know a couple of people who doesn't LOVE ;-) cabbage, and still can eat this. Try this one, but make sure not to blanch it too long. Only al dente and not till it is soft and flappy.
Oh, and the day after, it is good with some rye bread and strong mustard, yum.
Let me hear :-)
I didn't name the dish, and I don't fancy the name. But, I have known it as cabbage pudding all my life.
It is actually a quicker and easier version (and better I think) of the stuffed cabbage leaf, where you put the meat inside a blanched whole cabbage leaf before you boil it, and you eat it as small packages.
Stuffed cabbage leaf is made all over Europe, or anyway, in the Northern and Eastern part of Europe.
But, this is much easier.
You start by making your normal frikadelle fars, or meat ball mixture in english :-)
Every danish home have it's own recipe, here is mine.
500 g minced pork
1/2 onion grated
1/2 onion chopped
1 egg
2 tbsp flour
1 - 1,5 dl milk (maybe more, it should be spreadable)
a handfull of breadcrumbs
pepper & salt
Careful with the salt. I always fry a little ball and taste it. It is so boring with too little and uneatable with too much.
Put it in the fridge to chill.
Chop 1/4 cabbage head in large chunks. Blanch it for about 4 min. I like it when it still is crisp.
Put it in a oven proof dish, and let it steam off for a minute or two. Smear the meat ball mixture over it.
Sprinkle breadcrumbs over, and small slices of butter or margarine. Put it in a preheated 200C oven for 20-25 minutes, or till the top is deliciously golden.
This is a healthy dish, anything with cabbage is I think :-)
It contains vitamin K and C, fiber and calcium. And have lots of others benefits.
I know a couple of people who doesn't LOVE ;-) cabbage, and still can eat this. Try this one, but make sure not to blanch it too long. Only al dente and not till it is soft and flappy.
Oh, and the day after, it is good with some rye bread and strong mustard, yum.
Let me hear :-)
