Swedish Caramelized Cabbage Pudding

Method

1. 1Preheat the oven to 200°C. Shred cabbage into bite-sized shreds.
2. 2Melt 20 g butter in a wide skillet over medium-high heat. Sauté the shredded cabbage for 10-12 minutes until wilted and golden; drizzle with syrup and stir for 2 minutes to caramelize.
3. 3In a bowl, combine minced pork, minced beef, milk, 5 ml salt, and black pepper, mixing until a smooth meat filling forms.
4. 4Grease a baking dish with 10 g butter. Place half the cabbage in the bottom, layer the raw meat mixture over it, and cover with remaining cabbage. Pour beef stock over the top and bake for 40-45 minutes until browned and cooked to an internal temperature of 72°C.
5. 5While baking, boil potatoes in salted water for 20-25 minutes until tender. Let the cabbage pudding rest for 5 minutes before slicing and serving alongside hot potatoes.