Kålmaja is a traditional Swedish dish, essentially a cabbage casserole. It’s a comforting, hearty dish that combines cabbage with meat (often pork) and sometimes rice or potatoes. Here’s a basic recipe for Kålmaja:
Ingredients:
- 1 medium head of green cabbage, shredded
- 500g (1 lb) ground pork (or a mix of pork and beef)
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 2 cups cooked rice (optional, can substitute with cooked potatoes)
- 2 cups milk
- 2 eggs
- Salt and pepper to taste
- Butter or oil for frying
- Breadcrumbs (for topping, optional)
Instructions:
- Prepare the Cabbage:
- Shred the cabbage and blanch it in boiling water for about 5 minutes. Drain well and set aside.
- Cook the Meat:
- In a large skillet, heat some butter or oil over medium heat. Add the chopped onion and garlic, sauté until softened.
- Add the ground pork (or pork/beef mix) and cook until browned. Season with salt and pepper.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked cabbage, browned meat mixture, and cooked rice (or potatoes). Mix well.
- Prepare the Custard:
- In a separate bowl, whisk together the milk and eggs. Season with a little salt and pepper.
- Assemble the Casserole:
- Preheat your oven to 175°C (350°F).
- Grease a baking dish and spread the cabbage-meat mixture evenly in the dish.
- Pour the milk and egg mixture over the top, ensuring it seeps into the mixture.
- If desired, sprinkle breadcrumbs on top for a crispy crust.
- Bake:
- Bake in the preheated oven for about 45 minutes to 1 hour, or until the top is golden brown and the casserole is set.
- Serve:
- Let it cool slightly before serving. Kålmaja is often served with lingonberry jam or pickled beets on the side.
Enjoy your homemade Kålmaja! It’s a perfect dish for colder weather and can be easily adapted to suit your taste preferences
