Kålpudding

Preheat the oven to 200°C. Rinse the rice, add 200 ml water, bring to a boil and cook covered for 15 minutes; remove from heat and let stand for 5 minutes.

Thinly shred the cabbage and finely chop the onion. In a large skillet, melt half the butter, sauté the onion for 3 minutes, add the cabbage and cook for 8–10 minutes until softened. Stir in the light syrup, soy sauce, salt and white pepper.

Transfer the cabbage and onion mixture to a bowl, add the cooked rice and let it stand for 10 minutes to cool slightly.

In a separate bowl, mix the pork-beef mince, egg, milk, thyme, salt and white pepper until smooth.

Grease a baking dish with the remaining butter. Spread half the cabbage mixture in the dish, top with the mince, cover with the remaining cabbage, and pour the beef stock along the edge of the dish.

Bake in the center of the oven for 45 minutes, until the center is fully set and the top is golden brown. Let the kålpudding rest for 10 minutes before slicing.

Serve hot with lingonberry sauce and boiled potatoes.