Recipe: Cabbage pudding on red deer

Cabbage pudding is a classic dish in the Swedish kitchen. This Friday we offer a variant with red deer.

You need (for 4 persons): 

- 800g minced red deer venison
- 1kg of cabbage
- 2 tablespoons butter
- 1 tablespoon syrup
- 2 dl cream
- 1 dl breadcrumbs
- 2 eggs
- 2 tablespoons veal broth
- salt and pepper

Here's how you do it:

Heat the oven to 200 degrees. Mix cream, breadcrumbs, eggs and veal broth in a bowl. Let it swell for about 10 minutes. Dice the cabbage and brown it in a frying pan while stirring until the cabbage has softened. Then drizzle over the syrup and let it swell for about 10 minutes. Mix the cream-batter with the minced meat, salt and pepper.

Put the minced meat and the cabbage in layers in an ovenware, finish the layers with the cabbage. Bake the cabbage pudding for 45 minutes in the oven. Serve the dish with raw lingonberries and boiled potatoes.

Good luck and have a tasty meal!

Text and photo: Therese Tillman

Related pages