This is a Swedish take on a dish from the Ottoman Empire. Even though it has very little seasoning, it turns out beautifully. If you can’t find the Lingonberry preserves use whole Cranberry sauce instead. Works even better in our opinion. Caramelized Cabbage brings out “umami yummy”!

FOR THE MEATLOAF:

  • 3 tablespoons Fresh Harvest Butter olive oil
  • 1 head green cabbage, approximately 3 pounds, cored and shredded
  • 3 tablespoons molasses
  •  Kosher salt and freshly ground pepper, to taste
  • 1-pound ground beef
  • 1-pound ground pork (or ground chicken)
  • 1 small yellow onion, peeled and chopped
  • 1 cup heavy cream
  • 4 tablespoons plain breadcrumbs
  • ⅓ cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)

FOR THE SAUCE:

  • ½ cup Lingonberry preserves (or whole Cranberry sauce)
  • 1 tablespoon Fresh Harvest Barrel-Aged Red wine vinegar
  • 1 tablespoon unsalted butter
  • 1 teaspoon Worcestershire sauce, or to taste

 

Instructions:

 

Heat oven to 350. Put a large pan over medium-high heat and add the butter olive oil. When it starts to shimmer add the cabbage and the molasses. Lower the heat to medium and sprinkle with salt and pepper. Cook slowly, stirring often, until 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.

Grease an 8-inch-square baking pan or cast-iron skillet with more butter olive oil and transfer the meat mixture into it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat and pour the stock over the top and place in the oven 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 meatloaf cooks, make the sauce. Heat the Lingonberry preserves (or whole cranberry sauce), red wine vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve the sauce alongside the Kalpudding. A perfect side is mashed potatoes and/or veggies.

 

Fresh Harvest Tasting Room Olive Oil and Balsamic

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