Swedish Meatloaf with Caramelized Cabbage (Kålpudding)

Swedish meatloaf with caramelized cabbage (kålpudding) is a delicious combination of savory and sweet. The caramelized cabbage adds a touch of sweetness that perfectly complements the rich, savory flavor of the meatloaf. It’s so delicious and comforting you’ll be going back for seconds!

If you’ve never had caramelized cabbage before, this is the perfect opportunity to try it! One of my family members is allergic to onions, and caramelized cabbage has become a favorite substitute for caramelized onions. She’s thrilled to be able to enjoy a very close and delicious substitute to one of her favorite foods.

The cabbage is first sautéed with butter and molasses, then cooked slowly until it becomes a deep golden brown. This process brings out the natural sweetness of the cabbage, creating a flavor that’s both savory and sweet. Adding the caramelized cabbage to the Swedish meatloaf adds a unique and delicious flavor that brings the whole dish together. It’s delicious!

Ingredients & Substitutions

• Butter: I use unsalted butter. If you’re using salted, you may have to adjust the amount of added salt.
• Cabbage: Green cabbage works well in this recipe because it’s a thick, hearty cabbage. Napa or savoy cabbage can be substituted.
• Molasses: Adding sugar helps the caramelization process and deepens the caramel flavor. Molasses is the traditional sweetener used in this recipe, but you can play around with other sweeteners like brown sugar, maple syrup or honey.
• Ground beef: Different types of ground meat would work in this recipe. Try ground pork, ground turkey, or even a combination of meats.
• Onion: We have a family member with an onion allergy, so sometimes we make this without onions, and it still tastes amazing!
• Heavy cream: You can use whole milk in place of the cream.
• Soy sauce: Adds a little extra umami and saltiness.
• Breadcrumbs: I use either regular plain breadcrumbs or panko breadcrumbs.
• White pepper and salt: You can adjust the amount of seasoning to your liking. Substitute black pepper for the white pepper if you’d like.

How to Make Kålpudding

• Remove the core and thinly slice the cabbage. You can use a knife or a mandolin.
• Melt the butter in a large pan over medium-high heat. You need a very large pan (one with high sides is the best) to hold all the cabbage at first. (It’ll look like way too much cabbage, but it wilts down to the perfect amount. You’ll see!)
• When the butter starts to foam, add the cabbage and molasses to the pan and lower the heat to medium.

• Cook slowly, stirring often, until all the liquid has evaporated and the cabbage is caramelized, approximately 45-50 minutes.

• While the cabbage is cooking, preheat the oven to 350°F.
• Grease an 8×8-inch baking dish with butter or cooking spray. Set aside.
• Add the ground beef, onion, egg, breadcrumbs, heavy cream, salt and white pepper to a large bowl. Lightly mix to combine.
• Add ⅓ of the caramelized cabbage to the meat mixture and mix to combine.

• Spread half of the remaining caramelized cabbage on the bottom of the prepared baking dish.
• Add the meat mixture on top of the cabbage, then cover the meat mixture with the remaining cabbage.
• Bake for approximately 40-45 minutes until done, or a meat thermometer reads 160°F. Enjoy!

Expert Tips

• Using pre-shredded cabbage will save some time.
• If you or anyone else has an onion allergy, caramelized cabbage is a great substitute for caramelized onions. Use caramelized cabbage as you would use onions – on a burger, in my caramelized onion and horseradish mashed potatoes, or on a pizza!
• Use different meats. You can use all ground beef, pork, turkey or a combination of ground meat. Or you could even try using a plant-based meat (and let me know how it tastes!).
• Don’t overmix. Overmixing can result in a tough and dense meatloaf. Mix everything just until it’s combined.
• Use an instant read thermometer to check the internal temperature of the meatloaf. It should read 160°F in the center of the meatloaf.

Variations

• Use maple syrup or brown sugar instead of molasses.
• Add spices like ground ginger, allspice and nutmeg.

What to Serve With Kålpudding

• Serve kålpudding with a side of my pressgurka (Swedish pressed cucumbers).
• It’s delicious with lingonberry jam but that can be hard to find. In place of it, try my spiced cranberry sauce.
• Boiled potatoes are a classic side. Another potato option would by my easy potato soup.
• Serve it with a side of my farro salad with artichoke hearts and feta.
• Serve it with a side of my Swedish New Potatoes with Dill.
• It makes a great breakfast. Heat a slice up in a pan then top it with a fried egg. So yummy!

How to Store Kålpudding

Kålpudding can be stored in an air-tight container or covered with plastic wrap in the refrigerator for up to 3 days. It can be reheated in the microwave, or in the oven at 350°F for 10-15 minutes.

To freeze kålpudding, store it in an air-tight, freezer-safe container, heavy-duty freezer bags or cover with plastic wrap and aluminum foil and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, remove any plastic the meatloaf has been wrapped in, place in a baking dish, cover the dish in aluminum foil and reheat it in the oven at 350°F for 10-15 minutes.