Cabbage pudding
Print outClassic home cooking with a vegetarian twist and who doesn't like the flavor combinations in this classic. We promise you will be surprised how easy this is and how delicious it is. Feel free to use locally produced white cabbage to support local cultivation.
Portions
Nutrition and climate performance
Portion size: 100g | CO2 footprint: 80g CO2e/100 g | Protein: 17g protein per 100 g
Ingredients
Finished quantity
- 10,0 kg Cabbage pudding
Ingredients
- 2,4 kg Dry Simsubas
- 60 grams Garlic powder
- 60 grams Onion powder
- 13 grams Black pepper
- 9 grams Allspice
- 90 gram Salt
- 20 grams Smoked paprika powder
- 13 gram Thyme
- 2,6 kg water
- 60 gram Tomato paste
- 34 grams White wine vinegar
- 160 grams Chinese dark soy
- 0,8 kg Rapeseed oil
- 10,5 kg White cabbage
- 390 grams Light syrup
Instructions
Mixing:
- Mixing can be done in a Varimixer/Björn, in a cooking pot or by hand. When mixing in a cooking pot, do not forget to remove the side wing. We recommend a maximum of 20 kg of dry Simsubas per batch when mixing in a cooking pot. NOTE! When mixing with inferior stirring (saucepan or pre-mixing) make sure that the water, oil and all "wet ingredients" are mixed together a little before starting the stirring for best results.
Instruction:
- Brown the cabbage in the oil. When the cabbage is nicely colored, mix in the syrup and let it cool.
- Mix the dry ingredients
- Add half of the cabbage mixture and all the other ingredients.
- Start mixing at low speed and when all the liquid has entered the powder increase the speed.
- Ready after about 20 seconds in the Varmixer/Björn (when the dough has come together into a homogeneous mass) and about 2 minutes in the cooking pot. Do not run too long as the texture can become too tough.
- Lay out about 4 kg per tray with some of the remaining cabbage at the bottom and the rest on top of the tray.
- Temper at 120 degrees, 20% moisture to 85 degrees internal temperature. Then increase to 180 degrees and 0% moisture and temper to 90 degrees. After tempering, add some vegetable broth (about 3 dl per sheet) mixed with soy to make it even juicier.
One answer
Who doesn't love cabbage pudding? This must be tried!