Last week I felt a strong desire to cook something that reminded me of Sweden and it was not a hard decision to make. The traditional dish called “Kålpudding” came to mind straight away and I could not resist the temptation. My grandmother often made this when me and my brother came to visit and as a young girl I did not appreciate it as much as I do today. However, I can still remember hers and I would honestly do anything to taste it one more time.
Anyway, after my sentimental moment going down memory lane, I decided to have a go at it. The original recipe includes a few things that I don’t necessarily eat on a daily basis, like mince meat for example, so I came up with a plant based version of it. I’m sure that this has been done before but I felt extremely happy and proud of the outcome. Enough of me, let’s get you started!
- 1 small/medium sized head of cabbage
- 1 large yellow onion
- 1 Swedish turnip (optional)
- 2-3 tbsp maple syrup
- 3 tbsp gluten free soy
- 1 tsp sea salt
- Soy mince, I use this (if you live in Sweden I recommend Anamma vegofärs)
- 1 yellow onion
- 1 tbsp gluten free soy
- 1 tsp sea salt
- 0.5 tsp white pepper
Start by grating the cabbage, one yellow onion and the Swedish turnip. Then, heat a large pan with rapeseed oil and wait for it to get hot. Add the grated veggies as well as the maple syrup, sea salt and soy. Let it fry on high heat while stirring for about 5 minutes. Lower the heat and add 2-3 dl hot water. Place a lid over the pan and let it boil for one hour. In the meantime make the sauce and cucumber.
After 45 minutes or so, you can begin to prepare for the oven. So, heat the oven to 200°C and put the soy mince in a bowl and blend it with chopped onion, soy, pepper and sea salt. Add some rapeseed oil in an oven safe form and add the soy mince and even it out in the bottom of the form. Then, add the cabbage mixture on top and place it in the middle of the oven for about 30-40 minutes. Serve with brown sauce, pickled cucumber and lingon berries – or as I did, with pomegranate!