This dish is a beautiful, delicious, and classical dish in Swedish cuisine. Very easy to make and a practical meal when you have to feed many people. I have now created a vegetarian/vegan recipe with no meat, and the result is just perfect; as a matter of fact, I like the vegetarian more than the one with meat!
When you follow my recipe, the cabbage will still be a little al dente – which is good, if you prefer a soft texture you steam the cabbage in a bit of broth after frying it.
King Karl XII brought cabbage dolma from Turkey, and one can say that the cabbage pudding is the more practical variation of cabbage dolma.
The best thing about the dish is that it can be prepared well in advance – keep it in the fridge and cook it in the oven for about 45 – 50 minutes before you want to serve it.
Sometimes it can be practical to make a lot of it and put it in the freezer.
Ingredients for full vegetarian / vegan version of cabbage pudding two servings:
1 dl Freekeh
2 dl of water
0.5 tsp salt
1 piece concentrated vegetarian fond or a bullion
1 potato, boiled and mashed
1 tsp soya sauce
1 teaspoon syrup (muscovado or dark syrup)
0.5 tsp dried thyme
70 grams of onion (a small onion)
100 grams of mushrooms (just any kind)
400 grams of cabbage
Salt and black pepper
- Roast freekeh in a saucepan for a few minutes pour over the salt and continue roasting the grains for another minute.
- Pour in water and boil and bring it to a boil, lower heat put the lid on and simmer for 20 – 25 minutes.
- Take it off the stove and wrap the lid in a kitchen towel and let it rest for 10 – 15 minutes.
- Shred the cabbage thinly. Melt some butter and fry the cabbage on high heat for about 5 minutes without burning it.
- Slice and fry the mushrooms for a few minutes – set aside.
- Slice or chop the onion and fry for a few minutes – set aside.
- Peel and cook the potato – mash it with a fork and set aside.
- Now mix onions, cooked freekeh, mushrooms, and mashed potatoes in a bowl – season with soy, syrup, and thyme. Taste and add salt and pepper.
- Oil a small tin (I used a round ceramic mold (14 cm in diameter) – (5,5 inches in diameter).
- Start with one layer of fried cabbage – add to the fresh vegetarian mix and finish with one layer of fried cabbage.
All this can be done well in advance. Preheat the oven to 200 ° C (392 ° F), insert the mold into the center of the oven for about 40 minutes, you may need to cover it towards the end so as not to burn the cabbage pudding.
Enjoy it with boiled potatoes and lingonberry jam.