Cabbage pudding

Cabbage pudding and cabbage dolma are two similar dishes consisting of white cabbage and minced meat. Cabbage pudding is easier to make than cabbage dolmas. You start by taking a small head of cabbage and cutting off the root stock and bad leaves. Then coarsely grate the cabbage on a grater about 3 dl. Also grate a large potato and finely chop 2-3 pcs. small red onions. Pound about 15 allspice corns in a mortar and grate 4 spice measures of nutmeg. Add chili flakes or a suitable strong chili variant such as chili paste. Put in the eggs. Then mix all the ingredients with the mince in a bowl. Beat the lump a few times by sort of throwing it into the bowl so that it clumps together. Place the fresh lump on an oven-safe plate. Then flatten it to an even thickness. Place it in the middle of, for example, a convection oven at 200°C. Finished after about 30 minutes. Put some foil over the form after about 20 minutes if the lump of mince starts to burn a little.

Ingredients. 

1. 1 teaspoon chili paste type Pista, Chiliflakes, or Sambal oelek 
2. 15-20 pcs ground allspice pepper  
3. 3 dl. coarsely grated white cabbage     
4. 500 grams of minced meat 
5. 4 spice measures of ground nutmeg 
6. 1 raw grated potatoes peeled
7. 2 pcs. finely chopped red onions small 
8. 1.5 teaspoons of salt (barely) 
9. 2 eggs cracked

Serve with Kockgrytan's garlic-flavored sour milk sauce and potatoes, rice or bulgur.

Have a nice meal!