Imported from Instagram

Kålmaja

Name: Kålmaja
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5 servings
Cuisine: European
Ingredients: 400 g White cabbage (Shredded; pre-shredded white cabbage from a bag can be used.); 1 Yellow onion (Sliced.); 500 g Mixed ground meat (The author uses mixed ground meat; keep some slightly larger pieces when distributing it in the pan.); Salt (To taste.); Ground pepper (To taste.); 4 msk Syrup; 1.5 msk Chinese soy sauce; 2 dl Water; 2 msk Concentrated veal stock; 3 dl Heavy cream; Boiled potatoes (For serving; quantity not specified.); Lingonberries (For serving; quantity not specified.)

Recipe by Carina Nilevald @receptkaparn · Instagram

Imported by Arne Bakkevold on SeeMeCook

A rustic Swedish home-style dish with white cabbage and mixed ground meat in a mild, slightly sweet cream sauce. Serve with boiled potatoes and lingonberries; the dish is also well suited for packed lunches and is said to taste even better the next day.

5 servings45 minEuropean

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Ingredients

400 g White cabbage (Shredded; pre-shredded white cabbage from a bag can be used.)
1 Yellow onion (Sliced.)
500 g Mixed ground meat (The author uses mixed ground meat; keep some slightly larger pieces when distributing it in the pan.)
Salt (To taste.)
Ground pepper (To taste.)
4 msk Syrup
1.5 msk Chinese soy sauce
2 dl Water
2 msk Concentrated veal stock
3 dl Heavy cream
Boiled potatoes (For serving; quantity not specified.)
Lingonberries (For serving; quantity not specified.)

Steps

1
Shred the white cabbage and slice the yellow onion if they are not already prepared. Pre-shredded white cabbage may be used.
2
Fry the cabbage and onion in a pan until softened.
3
Season the cabbage and onion with salt and ground pepper to taste.
4
Stir in the syrup and Chinese soy sauce.
5
Add the mixed ground meat and distribute it among the cabbage, but leave some larger pieces rather than breaking it up completely.
6
Fry the meat together with the cabbage for a few minutes.
7
Pour in the water and concentrated veal stock.
8
Cover with a lid and simmer for 20 minutes.
9
Remove the lid and pour in the cream.
10
Boil fairly vigorously for 10 minutes so that the cream thickens slightly. Stir occasionally to prevent it from sticking and burning.
11
Serve the Kålmaja with boiled potatoes and lingonberries. The potatoes can be started while the Kålmaja simmers covered.

Notes

The recipe text does not specify quantities for salt, pepper, potatoes, or lingonberries, and does not mention an amount of cooking fat. The stated cooking time includes approximately 20 minutes of simmering covered and 10 minutes of cooking with the cream.