📝 About This Recipe
Kålpudding is a quintessential Swedish 'husmanskost' (home-style) dish that transforms humble ingredients into a sophisticated masterpiece of sweet and savory flavors. By slow-caramelizing shredded white cabbage with golden syrup and layering it over a juicy, spiced meat base, you create a comfort food experience that is deeply rooted in Nordic tradition. It is a hearty, aromatic dish that perfectly captures the essence of a cozy Scandinavian kitchen.
🥗 Ingredients
The Cabbage Base
- 1 kg White Cabbage (approx. 2.2 lbs, shredded into 1-inch pieces)
- 3 tablespoons Unsalted Butter (for sautéing)
- 2-3 tablespoons Swedish Light Syrup (Ljus Sirap) (can substitute with maple syrup or honey)
- 1 teaspoon Salt
- 1/4 cup Water (to help soften the cabbage)
The Meat Loaf Mixture
- 500 grams Ground Beef and Pork Mix (50/50 ratio is traditional for texture and fat content)
- 1/2 cup Breadcrumbs (plain, unseasoned)
- 1 cup Whole Milk (at room temperature)
- 1 medium Yellow Onion (very finely grated or minced)
- 1 large Egg (lightly beaten)
- 1/2 teaspoon Ground Allspice (the secret to authentic Swedish flavor)
- 1.5 teaspoons Fine Sea Salt
- 1/2 teaspoon Black Pepper (freshly ground)
For the Creamy Gravy (Brunsås)
- 1.5 cups Beef Stock (high quality)
- 1/2 cup Heavy Cream
- 1 teaspoon Soy Sauce (for color and depth)
- 1 tablespoon Cornstarch (slurried with a little water)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Lightly grease a large rectangular baking dish (approx. 9x13 inches) with butter.
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2
In a small bowl, combine the breadcrumbs and milk. Let this sit for about 10 minutes to form a 'panade'—this ensures your meatloaf stays incredibly moist.
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3
While the breadcrumbs soak, heat the 3 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Add the shredded cabbage in batches.
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4
Sauté the cabbage for 10-15 minutes, stirring frequently. Once it begins to soften and shrink, drizzle the Swedish syrup (or maple syrup) over it and sprinkle with 1 teaspoon of salt.
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5
Continue cooking the cabbage until it turns a beautiful golden-brown color. Add 1/4 cup of water to the pan to help steam the tougher bits and scrape up the caramelized bits from the bottom. Remove from heat.
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6
In a large mixing bowl, combine the ground meat, grated onion, egg, allspice, salt, pepper, and the soaked breadcrumb mixture. Mix gently with your hands or a wooden spoon until just combined; do not overwork the meat.
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7
Spread exactly half of the caramelized cabbage into the bottom of your prepared baking dish, creating an even layer.
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8
Carefully spread the meat mixture over the cabbage layer. Use a spatula to smooth it out to the edges.
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9
Top the meat with the remaining half of the caramelized cabbage, pressing it down slightly.
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10
Place the dish in the center of the oven and bake for 40-45 minutes. The top should be dark golden brown and the meat should be cooked through (internal temp of 71°C/160°F).
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11
While the loaf bakes, prepare the gravy. In a small saucepan, bring the beef stock and soy sauce to a simmer. Whisk in the heavy cream.
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12
Slowly whisk in the cornstarch slurry and simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon. Season with extra salt or pepper if needed.
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13
Once the Kålpudding is done, remove it from the oven and let it rest for 10 minutes. This allows the juices to redistribute so it doesn't fall apart when sliced.
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14
Slice into generous squares and serve hot with the creamy gravy poured over the top.
💡 Chef's Tips
Don't rush the cabbage; the deep caramelization is where all the flavor lives. Using a 50/50 mix of beef and pork is traditional because the pork adds essential fat and moisture that beef alone lacks. If the cabbage starts to burn before it softens, add a tiny splash more water and lower the heat. For the best texture, grate the onion rather than chopping it; this allows the onion juice to flavor the meat more evenly. Always let the dish rest before cutting to ensure clean slices and a juicy interior.
🍽️ Serving Suggestions
Serve with a side of boiled yellow potatoes or a buttery potato mash. Always include a generous spoonful of Lingonberry jam for that essential sweet-tart contrast. Add a side of Swedish pressed cucumbers (Pressgurka) for a refreshing, vinegary crunch. A cold glass of light lager or a crisp apple cider pairs beautifully with the richness of the dish. Finish the meal with a slice of crispbread (knäckebröd) topped with salted butter.