Caramelized Cabbage Meatloaf – Swedish Kålpudding

Course: Main Course

Cuisine: Swedish

Keyword: cabbage, kålpudding, meatloaf, swedish

Prep Time: 40

Cook Time: 40

Total Time: 1 20

Servings:

Calories: 704kcal

Author: Holly Campbell

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!

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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

Traditionally, Swedish Cabbage Meatloaf is served with boiled potatoes, lingonberry sauce or lingonberry jam, and sometimes brown sauce.
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.