1. Preheat your oven to 350°F (180°C).

2. Peel the onion and chop it into small pieces, then sauté it in butter over medium heat until softened.

3. Add the cooked rice, ground pork, and chopped cabbage to the skillet, stirring to combine.

4. Season the mixture with salt and pepper to taste.

5. In a separate bowl, beat the egg until it's well mixed, then combine it with the syrup and water, stirring until smooth.

6. Add the egg mixture to the skillet and stir everything together until well combined.

7. Transfer the mixture to a baking dish and bake for about 45 minutes, or until the pudding is set and lightly browned.

8. Serve the pudding hot, accompanied by boiled potatoes and a dollop of lingonberry jam, which is a sweet and tart Swedish preserve made from lingonberries.

9. For an extra creamy touch, whip heavy cream until stiff peaks form, then gently fold in a tablespoon of syrup.

10. Serve the cream sauce on top of the pudding, adding a rich and indulgent finish to the dish.