Cabbage Pudding (Casserole)

Serves: 4-6

Source: Jävligt Gott: Bloody Good Vegetarian Food

Warning! The ingredients might be hard to get outside of Sweden.

Ingredients:

  • 1 kg cabbage
  • 300 g Quorn (or other vegetarian “ground beef”)
  • 3 tbsp canola oil
  • 1 dl short grain rice (the kind you use for rice pudding or risotto)
  • 1 dl oat cream (or other plant-based cream)
  • 5,5 dl water
  • 1 tbsp soy sauce
  • 1 tbsp dark golden syrup (maple syrup is probably fine)
  • 2.5 tbsp concentrated vegetable stock
  • 1 tbsp potato starch
  • 7 allspice berries
  • salt and pepper

Instructions:

  1. Mix the rice, oat cream, 1 tbsp concentrated vegetable stock and 1/2 dl water. Bring to boil, add 2 dl water and simmer on low heat for 20 minutes. Stir regularly.
  2. Chop the cabbage roughly. Heat oil in a deep frying pan and fry the cabbage on high heat until slightly browned. Add 2-3 dl water, syrup and soy sauce. Simmer, covered, until half the liquid is gone and the cabbage is soft.
  3. Meanwhile, fry the “ground beef” until browned.
  4. When the rice is finished and creamy, mix the rice and the “beef”. Add the rest of the concentrated vegetable stock, crushed allspice and 2/3 of the cabbage. Add salt and pepper to taste. Transfer to a greased casserole dish.
  5. Top with the rest of the cabbage. Bake at 160 C (320 F) for 45 minutes.
  6. Serve with lingon preserves (or jam), bread and butter pickles, a cream sauce (or gravy) and potatoes.