This is a Swedish version of a dish with roots in the Ottoman Empire, an infidel’s version of Turkish dolmas, made not with lamb and grape leaves but with ground pork and beef cloaked with deeply caramelized cabbage. It is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days. Featured in: A Caramelized Cabbage Casserole To Get You To Spring.
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Serving Size: 1 recipe (1929g) | ||
Recipe Makes: 1 | ||
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Calories: 2634 | ||
Calories from Fat: 1455 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 161.6g | 215 % | |
Saturated Fat 75.6g | 378 % | |
Monounsaturated Fat 61.1g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 656.2mg | 202 % | |
Sodium 1306.1mg | 45 % | |
Potassium 4789.3mg | 126 % | |
Total Carbohydrate 149g | 44 % | |
Dietary Fiber 26.4g | 106 % | |
Sugars, other 122.6g | ||
Protein 148.9g | 213 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2634
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