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Swedish cabbage casserole - kålpudding

Recipe: Swedish cabbage casserole (kålpudding)

Course Main Course, Main Dish
Cuisine Swedish
Servings 4 portions



  • 600 g cabbage
  • 2 tbsp butter
  • 1 tbsp golden syrup
  • 1 tbsp soy sauce
  • 100 ml water
  • salt
  • black pepper


  • 50 ml round grain rice
  • 200 ml milk
  • 400 g mixed minced meat 50% pork and 50% beef
  • 1 egg
  • 1 tsp salt
  • ½ tsp white pepper
  • ½ tsp allspice
  • 200 ml cream



  • 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!