Caramelized Cabbage Meatloaf – Swedish Kålpudding
Swedish Kålpudding, or Cabbage Meatloaf, is a delicious and easy-to-make dish enjoyed by home cooks and top chefs alike. Tender, tasty meatloaf is sandwiched between layers of caramelized cabbage and served with tart lingonberry sauce for a meal the whole family will love!
Kålpudding is a classic Swedish comfort food - not to be confused with Kåldolmar, (Cabbage Rolls or stuffed cabbage leaves, served as individual rolls - another Swedish classic) or regular meatloaf which is often topped with tomato sauce and mustard. It's sometimes called a cabbage casserole and even cabbage pudding. It's often served with Lingonberry Sauce or Jam which is also great source of vitamin c! You might also enjoy this simple Swedish Pizza Salad.
Lingonberries
Lingonberries are common here in the Nordic countries and can often be found growing in the wild. In the US they are often sold in the freezer section of specialty stores or can be ordered online. They can be used to make Lingonberry Jam or Raw Lingonberry Sauce, and are often served with Swedish Pancakes, and Swedish Meatballs.
Cranberry sauce or fresh or frozen redcurrants are similar in tartness and a good substitute.
Ingredients
Serves 4
Cabbage:
- 2 lb/ 1kg White cabbage head – Outer cabbage leaves and core removed. Our family loves cabbage so we buy the largest cabbage we can find and adjust the amount of golden syrup, olive oil, and seasoning accordingly.
- 3 Tablespoons olive oil, butter, or coconut oil for frying.
- 2 Tablespoons golden syrup – you can use any syrup.
- Salt and black pepper to season
Meatloaf:
- 1 Medium yellow onion – peeled and finely chopped. You can if you wish, saute the onion together with the garlic in a little butter for a sweeter flavor.
- 1 Clove of crushed garlic or 1 tsp garlic powder. You can add several cloves of garlic if you wish.
- 1 Pound / 500g Ground beef – A mixture of ground beef, ground pork, or hamburger meat will work fine
- 2 Tablespoons soy sauce
- 1/3 cup 80ml Cream
- 1 Tablespoon tomato paste
- 1 Large egg
- 1/2 Teaspoon Salt
Raw Lingonberry Sauce:
- 2 Cups /250g Frozen or fresh lingonberries – Cranberries or red currents make a good substitute for lingonberries.
- 1/2 Cup / 100g Brown Sugar
This dish can also be served with cranberry or Lingonberry Jam!
Equipment
- Large Frying pan or cast iron pan
- Large oven form or rimmed baking sheet, sheet tray that is about 12 x 10 inches / 30 x 25cm.
- Large bowl – to mix the meatloaf
- Medium bowl – for the lingberry sauce
Our family LOVES this recipe so I usually triple the ingredients and use an extra large oven form.
Method
1. Rinse the cabbage under cold water and slice thinly using a sharp knife or a mandolin. Don’t worry too much about the slices being even size.
2. Heat butter or oil in a large pan over medium heat. Add the cabbage and golden syrup to the pan and cook, stirring regularly, until the cabbage turns golden brown, about 20-25 minutes.
Remove from the heat, season with salt and black pepper, and set aside.
Depending on the size of your pan, you may find that you need to cook the cabbage in batches.
3. Preheat oven to 350°F / 180°C.
4. In a large bowl, mix together the ground beef, onion, crushed garlic, cream, brown sugar, eggs, soy sauce and salt.
You can use your hands or a potato masher!
5. Grease the oven form with a little butter or olive oil and spread 1/2 of the cabbage mixture over the bottom of the form to cover the whole surface.
6. Add the beef mixture in a layer on top of the cabbage and use the back of a spoon to smooth it out in an even layer. Scatter the remaining cabbage on top.
Place in the oven to cook for 40 – 45 minutes.
Don’t be afraid to let the cabbage get plenty of color! The cabbage smells amazing as it caramelizes! If you prefer a lighter color you can place a baking sheet above the meatloaf in the oven or use aluminum foil to protect the cabbage from the heat.
7. While the meatloaf and cabbage are in the oven make the lingonberry sauce. Mix the lingonberries and brown sugar in a small bowl and allow the berries to defrost, mixing now and then.
Top tip: Use a large spatula when serving to ensure each portion includes the small pieces of cabbage from the bottom of the meatloaf.
Serving suggestions
Traditionally, Swedish Cabbage Meatloaf is served with boiled potatoes, raw lingonberry sauce, and sometimes brown sauce. In more recent years, it’s been served simply with lingonberry preserves and salad.
Storage
Store in an airtight container in the refrigerator for up to five days or frozen for up to 6 months.
Defrost overnight in the refrigerator. To reheat, bake at 350°F (175°C) for 15-20 minutes, or microwave until heated through.
If storing the entire baking dish, ensure the food has cooled completely before covering it with plastic wrap.
Variations
- Much like the countless ways to make Swedish meatballs, Kålpudding recipes differ between families. One variation cooks the whole cabbage in a large pot of boiling water and uses each cabbage leaf to make layers of meatloaf, finishing with cabbage on top.
- Some recipes replace the egg in the meatloaf with concentrated beef stock and a boiled and mashed potato or a cup of breadcrumbs. If we have any leftover rice in the fridge I sometimes add that to the meatloaf with some extra seasoning.
- Wild game can be used in place of beef.
- A mixture of kale and red or white cabbage makes a really beautiful cabbage meatloaf.
Caramelized Cabbage Meatloaf – Swedish Kålpudding
Equipment
- Large Frying pan or cast iron pan
- Large oven 12 x 10 inches / 30 x 25cm.
- Large bowl
- Medium bowl
Ingredients
Cabbage
- 2 Pounds White cabbage Outer cabbage leaves and core removed.
- 3 Tablespoons Olive oil butter, or coconut oil for frying.
- 2 Tablespoons golden syrup
- Salt and black pepper to season
Meatloaf
- 1 Medium Yellow onion – peeled and finely chopped. You can if you wish saute the onion together with the garlic in a little butter for a sweeter flavor.
- 1 Clove of crushed garlic or 1 tsp garlic powder. You can add several cloves of garlic if you wish.
- 1 Pound Ground beef Or a a mixture of ground beef and ground pork, or hamburger meat will work fine
- 2 Tablespoons soy sauce
- ⅓ Cup 80ml Cream
- 1 Tablespoon tomato paste
- 1 Large egg
- ½ Teaspoon Salt
Raw lingonberry Sauce
- 2 Cups Frozen or fresh lingonberries Cranberries or red currents make a good substitute for lingonberries.
- ½ Cup Brown Sugar Or white sugar
Instructions
- Rinse the cabbage under cold water and slice thinly using a sharp knife or a mandolin. Don’t worry too much about the slices being even size.
- Heat butter or oil in a large pan over medium heat. Add the cabbage and golden syrup to the pan and cook, stirring often, until the cabbage turns golden brown, about 20-25 minutes.Depending on the size of your pan, you may find that you need to cook the cabbage in batches.Remove from the heat, season with salt and black pepper, and set aside.
- Preheat oven to 350°F / 180°C.
- In a large bowl, mix together the ground beef, onion, crushed garlic, cream, brown sugar, eggs, soy sauce and salt.
- Grease the oven form with a little butter or olive oil and spread 1/2 of the cabbage mixture over the bottom of the form to cover the whole surface.
- Add the beef mixture in a layer on top of the cabbage and use the back of a spoon to smooth it out in an even layer. Scatter the remaining cabbage on top.
- Place in the oven to cook for 40 – 45 minutes. Don’t be afraid to let the cabbage get plenty of color! If you prefer a lighter color you can place a baking sheet above the meatloaf in the oven or use aluminum foil to protect the cabbage from the heat.
- While the meatloaf is in the oven, make the lingonberry sauce. In a small bowl, mix the lingonberries and brown sugar, and allow the berries to defrost, mixing now and then.
Notes
In more recent years, it’s been served simply with lingonberry preserves and salad. Store in an airtight container in the refrigerator for up to five days or frozen for up to 6 months.
Defrost overnight in the refrigerator. To reheat, bake at 350°F (175°C) for 15-20 minutes, or microwave until heated through. If you store the entire baking dish, ensure the food has cooled completely before covering it with plastic wrap. Variations
Some recipes replace the egg with concentrated beef stock and include mashed potato or breadcrumbs in the meatloaf. Leftover rice can also be added together with some extra seasoning.
Wild game can be used instead of beef. A mixture of kale and red or white cabbage makes a delicious and beautiful cabbage meatloaf.
Nutrition
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
We had this for dinner again last night. It’s ‘ husmanskost’ ( Swedish home cooking) at its finest!
Simple and delicious!