Swedish Meatloaf with Caramelized Cabbage

Why You’ll Love This Recipe

• The caramelized cabbage adds a sweet-savory depth you don’t normally expect in meatloaf.
• The layered construction gives texture contrast: tender meat, slightly crisp browned cabbage.
• It makes for a hearty, satisfying one-dish meal that feels rustic but special.
• It’s versatile—swap meats, adjust seasoning, or serve with different sides.
• Leftovers reheat well and taste even better after the flavors settle overnight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the caramelized cabbage:

• Green cabbage (cored and shredded)
• Butter or oil
• Molasses or golden syrup (for caramelizing)
• Salt and freshly ground black pepper

For the meatloaf base:

• Ground beef and/or ground pork
• Onion, finely chopped
• Garlic (optional)
• Heavy cream (or milk)
• Breadcrumbs
• Egg (for binding)
• Soy sauce or Worcestershire sauce (for umami)
• Salt and pepper

Optional sauce (for serving):

• Lingonberry preserves (or cranberry/red-currant equivalent)
• Red wine vinegar
• Butter
• Worcestershire sauce

Directions

1. Preheat your oven to around 180 °C / 350 °F.
2. Prepare the cabbage: In a large pan over medium heat, melt butter (or heat oil), add shredded cabbage and a splash of molasses (or golden syrup). Season lightly with salt and pepper. Cook slowly, stirring frequently, until the cabbage is deeply browned and most of the liquid has evaporated (about 20-30 minutes depending on quantity).
3. Meanwhile, in a large bowl combine the ground meat, chopped onion (and garlic if using), heavy cream, breadcrumbs, egg, soy sauce (or Worcestershire), salt and pepper. Mix gently until just combined.
4. Stir about one-third of the caramelized cabbage into the meat mixture so the flavor is built in.
5. Grease a baking dish or oven-safe pan. Spread half of the remaining cabbage in the bottom of the dish. Press the meat mixture on top of that cabbage layer in an even layer. Then spread the last of the browned cabbage over the top of the meat.
6. Pour a little stock or water (optional) around the edges to keep things moist if your meat mixture seems dry.
7. Bake in the preheated oven for about 40-45 minutes (or until the meat is cooked through—internal temperature ~71-74 °C / 160-165 °F—and the top cabbage has caramelised further at the edges).
8. While baking, you can prepare the sauce: gently heat lingonberry preserves with a splash of red wine vinegar, butter, and a dash of Worcestershire sauce to create a tangy-sweet accompaniment.
9. Once baked, let the dish rest for 5-10 minutes before slicing. Serve slices with the warm lingonberry sauce, boiled or mashed potatoes, and perhaps a green salad on the side.

Servings and timing

• Servings: Approximately 4-6 servings (depending on size of dish and portion).
• Prep time: ~20-30 minutes (including cabbage-caramelising).
• Cook time: ~40-45 minutes.
• Total time: ~60-75 minutes.

Variations

• Use all ground beef or a beef/pork mix for different flavor profiles.
• For a lighter version, use milk instead of heavy cream.
• Swap the molasses with maple syrup or brown sugar if you prefer a gentler caramel flavour.
• Skip the lingonberry sauce and serve with a grainy mustard or gravy instead.
• Make individual portions by baking in smaller ramekins for a more formal presentation.
• Use savoy or Napa cabbage for a different texture and slightly milder taste.

Storage/Reheating

• Refrigerator: Store uncovered (once cooled) in an airtight container for up to 3-4 days.
• Freezing: You can freeze portions (wrap tightly) for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in the oven at ~175-180 °C / 350 °F for about 15-20 minutes, or microwave individual portions until heated through. If it seems dry, add a splash of broth or sauce before reheating.

FAQs

What does “Kålpudding” mean?

“Kål” means cabbage in Swedish, and “pudding” in this context refers to a savory dish (not dessert). So it literally translates to “cabbage pudding,” but it’s a meat-loaf style dish with cabbage.

Can I use only ground beef?

Yes—using all ground beef will work fine. Mixing beef  adds extra flavour and juiciness, but it’s not required.

Why caramelize the cabbage so long?

Slow cooking with molasses (or syrup) deepens the flavour, brings out sweetness and browning, and gives the dish its characteristic rich taste and texture.

What should I serve with this dish?

Traditional sides include boiled or mashed potatoes and the sweet-tangy berry sauce (lingonberry or substitute). A simple green salad or steamed vegetables also work well.

Can I make this ahead of time?

Yes—you can caramelize the cabbage ahead, mix the meat base just before baking, or assemble the full dish and refrigerate for a few hours before baking. It reheats well.

Is there a vegetarian version?

You could swap the meat with a plant-based mince alternative, and/or incorporate beans or lentils, but you’d lose the traditional texture and flavour. You could still caramelise the cabbage and layer as described for a vegetarian “loaf.”

How do I know when it’s done baking?

The meat should be cooked through (no pink inside), internal temperature ~71-74 °C (160-165 °F) if using beef. The cabbage layer on top should be nicely browned at the edges.

Can I skip the sauce?

Yes—you can skip the lingonberry sauce and serve with gravy, mustard, or just plain. The dish stands on its own, but the sauce adds a nice traditional touch.

Does the dish get better next day?

Yes—like many casserole-style dishes, the flavours continue to meld and deepen overnight. Leftovers often taste even better.

What if I don’t have molasses?

You can substitute with golden syrup, dark brown sugar, or maple syrup. The aim is to help caramelise the cabbage and add a hint of sweetness.

Conclusion

This Swedish Meatloaf with Caramelized Cabbage (Kålpudding) is a wonderful comfort dish that brings together rich meat, sweet-savory cabbage and a touch of Nordic flair. It’s hearty, flavourful and has a special character that sets it apart from ordinary meatloaf. Give it a try—whether for a cozy family dinner or to explore something new—and enjoy the depth of flavour and satisfying texture in every bite.

Swedish Meatloaf with Caramelized Cabbage

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A traditional Swedish comfort dish known as Kålpudding, featuring layers of savory meatloaf and deeply caramelized cabbage baked together for a sweet-savory, hearty meal. Served with tangy lingonberry sauce, it’s a rustic yet elegant taste of Nordic home cooking.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 70 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Baked Casserole
• Cuisine: Swedish
• Diet: Halal

Ingredients

• 1 medium green cabbage, cored and shredded
• 2 tbsp butter or oil
• 1–2 tbsp molasses or golden syrup
• Salt and freshly ground black pepper
• 1 lb (450 g) ground beef
• 1 lb (450 g) ground pork (or use all beef if preferred)
• 1 small onion, finely chopped
• 1 clove garlic, minced (optional)
• 1/2 cup heavy cream or milk
• 1/2 cup breadcrumbs
• 1 large egg
• 1 tbsp soy sauce or Worcestershire sauce
• 1/4 cup beef or chicken stock or water (optional, for moisture)
• 2 tbsp butter (for greasing dish)
• For the optional sauce:
• 1/2 cup lingonberry preserves (or cranberry/red currant substitute)
• 1 tbsp red wine vinegar
• 1 tbsp butter
• 1 tsp Worcestershire sauce

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Instructions

1. Preheat oven to 180°C (350°F). Grease a baking dish with butter.
2. In a large skillet, melt butter or heat oil over medium heat. Add shredded cabbage, molasses (or golden syrup), salt, and pepper. Cook slowly, stirring often, until the cabbage is deeply browned and caramelized, about 20–30 minutes.
3. In a large bowl, combine ground beef and pork, chopped onion, garlic, heavy cream, breadcrumbs, egg, soy or Worcestershire sauce, salt, and pepper. Mix gently until just combined.
4. Stir about one-third of the caramelized cabbage into the meat mixture to infuse flavor.
5. Spread half of the remaining caramelized cabbage on the bottom of the prepared baking dish. Layer the meat mixture evenly on top, then spread the rest of the cabbage over the meat.
6. Pour a little stock or water around the edges if the mixture seems dry.
7. Bake uncovered for 40–45 minutes, or until the meat is fully cooked (internal temperature 71–74°C / 160–165°F) and the top cabbage is browned at the edges.
8. Meanwhile, prepare the optional sauce: combine lingonberry preserves, red wine vinegar, butter, and Worcestershire sauce in a small saucepan. Heat gently until melted and combined.
9. Let the baked dish rest for 5–10 minutes before slicing. Serve with the warm lingonberry sauce, mashed or boiled potatoes, and a green salad if desired.

Notes

• Slow caramelizing the cabbage develops deep flavor and sweetness—don’t rush it.
• Use all beef or a mix of beef and pork depending on desired richness.
• For a lighter version, use milk instead of cream.
• Molasses adds a distinctive Swedish flavor, but maple syrup or brown sugar also work well.
• Leftovers taste even better after a day as the flavors meld together.

Nutrition

• Serving Size: 1 slice with sauce (about 1/6 of recipe)
• Calories: 520
• Sugar: 12 g
• Sodium: 780 mg
• Fat: 35 g
• Saturated Fat: 14 g
• Unsaturated Fat: 17 g
• Trans Fat: 0.4 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 31 g
• Cholesterol: 145 mg