Cherry & Dennis Helper Habitat
Swedish Beef and Cabbage Kålpudding
瑞典牛肉椰菜焗鍋
Recipe overview
Swedish Beef and Cabbage Kålpudding is organised into twelve clear home-cooking stages with measured ingredients, heat, timing and observable doneness for a Hong Kong home kitchen.
01
Ingredients
Main ingredients
- 600 g minced beef
- 800 g Cabbage
- 1 piece onion
- 70 g breadcrumbs
- 150 ml milk
- 1 piece egg
- 40 g butter
- 180 ml beef stock
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- frying pan
- wooden spoon
- mixing bowl
- baking dish
- oven
- oven mitts
- food thermometer
03
Steps
Step 1
Preheat the oven to 190 degrees Celsius
Preheat the oven to 190 degrees Celsius. Use the measured ingredients for this stage and preserve the named shape, heat and doneness for about 10 minutes; continue only when the described food state is visible.
Step 2
Core cabbage and cut into broad strips
Core cabbage and cut into broad strips. Use the measured ingredients for this stage and preserve the named shape, heat and doneness; continue only when the described food state is visible.
Step 3
Finely chop the onion
Finely chop the onion. Use the measured ingredients for this stage and preserve the named shape, heat and doneness; continue only when the described food state is visible.
Step 4
Brown cabbage in half the butter until caramelised
Brown cabbage in half the butter until caramelised. Use the measured ingredients for this stage and preserve the named shape, heat and doneness for about 12 minutes; continue only when the described food state is visible.
Step 5
Soak breadcrumbs in milk for five minutes
Soak breadcrumbs in milk for five minutes. Use the measured ingredients for this stage and preserve the named shape, heat and doneness for about 5 minutes; continue only when the described food state is visible.
Step 6
Mix beef with onion, egg, breadcrumbs and seasoning
Mix beef with onion, egg, breadcrumbs and seasoning. Use the measured ingredients for this stage and preserve the named shape, heat and doneness; continue only when the described food state is visible.
Step 7
Layer half the cabbage in the dish
Layer half the cabbage in the dish. Use the measured ingredients for this stage and preserve the named shape, heat and doneness; continue only when the described food state is visible.
Step 8
Spread beef mixture evenly over cabbage
Spread beef mixture evenly over cabbage. Use the measured ingredients for this stage and preserve the named shape, heat and doneness; continue only when the described food state is visible.
Step 9
Top with remaining cabbage and pour in stock
Top with remaining cabbage and pour in stock. Use the measured ingredients for this stage and preserve the named shape, heat and doneness; continue only when the described food state is visible.
Step 10
Cover and bake for thirty-five minutes
Cover and bake for thirty-five minutes. Use the measured ingredients for this stage and preserve the named shape, heat and doneness for about 35 minutes; continue only when the described food state is visible.
Step 11
Uncover and bake until golden and beef is cooked
Uncover and bake until golden and beef is cooked. Use the measured ingredients for this stage and preserve the named shape, heat and doneness for about 15 minutes; continue only when the described food state is visible.
Step 12
Rest ten minutes before slicing
Rest ten minutes before slicing. Use the measured ingredients for this stage and preserve the named shape, heat and doneness for about 10 minutes; continue only when the described food state is visible.
Common mistakes
- Do not skip “Preheat the oven to 190 degrees Celsius” or combine two stages; the texture, temperature or doneness of Swedish Beef and Cabbage Kålpudding may become uneven.
Tips
After each stage, confirm the food matches the state named in the step before continuing Swedish Beef and Cabbage Kålpudding.
