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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.

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

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

Find it online: https://thefamilycooking.com/swedish-meatloaf-with-caramelized-cabbage/