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Creamy Kale Pudding with Cream and Calf Fond

Creamy Kale Pudding with Cream and Calf Fond
Imagine a comforting bowl of creamy pudding made with tender kale leaves. A delicate balance of flavors is achieved through the addition of rich calf fond and a splash of heavy cream. To complement this soothing dish, boiled potatoes provide a satisfying contrast in texture while raw red lingonberries add a pop of vibrant color and sweetness on the side. This nourishing meal is sure to become a staple during the coldest winter months.
Ingredients
  • 2500ml/2.6quarts water
  • 1000g/2.2pounds white cabbage
  • 750g/1.65pounds mixed ground meat
  • 550g/1.21pounds boiled potatoes
  • 450g/1 pound red lingonberries
  • 225g/7.9ounces yellow onion
  • 175g/6.2ounces light syrup
  • 150g/5.3ounces calf fond
  • 120g/4.3ounces butter
  • 60g/2.1ounces heavy whipping cream
  • 40g/1.4ounces breadcrumbs
  • 20g/0.7ounces black peppercorns
  • 10g/0.35oz salt
  • 5g/0.175oz black pepper
  • 5g/0.175oz Chinese soy sauce
Instructions

1. Boil the potatoes in salted water until tender.

2. Melt butter in a pan over medium heat.

3. Sauté the chopped onion until softened.

4. Add shredded cabbage to the pan and cook until wilted.

5. Blend the cooked cabbage mixture with heavy whipping cream, calf fond, salt, black peppercorns, and breadcrumbs.

6. Mix the blended mixture with ground meat and Chinese soy sauce.

7. Divide the mixture into portions and shape each into a patty.

8. Melt butter in a skillet over medium-high heat.

9. Cook the patties for 3-4 minutes per side, until cooked through.

10. Serve the cabbage patties with boiled potatoes and raw red lingonberries.

Tools
  • skillet
  • blender or food processor
  • large bowl
  • spoon
  • cutting board
  • knife
  • plates

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