Cabbage pudding with caramelized onions and cabbage served on baby spinach leaves with lingon berry jam

This recipe is a Swedish cabbage layered meatloaf. You can make multi layered ones in portion size or you can use a large pan. If you use a large pan, start with the cabbage blend, add the mince and top with more cabbage.
Cabbage pudding
Lingon berry jam
Spinach baby leaves

Ingredients 4 servings

Cabbage pudding, caramelized cabbage and onions
800 g (28.22 oz) minced beef
2 eggs
10 g (0.35 oz) salt
1 g (0.04 oz) pepper
25 g (0.88 oz) butter
300 g (10.58 oz) cabbage
300 g (10.58 oz) onions

Lingon berry jam

66 g (2.33 oz) lingon berries
134 g (4.73 oz) sugar


Cabbage pudding, caramelized cabbage and onions
Preheat an oven to 175° C (347 degrees Fahrenheit).
Mix the minced beef, eggs, salt and pepper.
Chop the cabbage into fine strips.
Chop the onions into fine strips.
Fry the onions and cabbage in the butter for 20 minutes on medium high heat until caramelized.
Layer the beef mixture with the caramelized onions and cabbage into individual stainless steel molds. Press between each layer. Save 200 g (7.05 oz) cabbage and onions for serving.
Bake in the oven for 20 minutes or until the pork has an inner temperature of 80° C (176 degrees Fahrenheit)

Lingon berry jam
Put all the Components for the lingon berry jam into a small pan and bring to a boil while pressing the lingon berries with a fork.
Boil the jam for 5 minutes while stirring and then set aside to cool. Refrigerate until cold.

Rinse and plate the spinach.
Place cabbage pudding on the spinach.
Put the caramelized onions on top of the pudding.
Drizzle with the lingon berry jam.