90 minutes
A traditional Swedish comfort food, Kalpudding is a meatloaf with a rich layer of caramelized cabbage, served with a tangy lingonberry sauce.
Unsalted Butter, divided
tablespoons
Green Cabbage, cored and shredded
0 lb
tablespoons
to taste
to taste
0 lb
Ground Pork
0 lb
Yellow Onion, peeled and chopped
each
cups
tablespoons
cups
Lingonberry Preserves
cups
tablespoons
Worcestershire Sauce, or to taste
teaspoons
1. Caramelize the Cabbage
Begin by heating two tablespoons of butter in a large pan over medium heat until it melts and starts to bubble. Stir in the shredded cabbage and molasses, seasoning the mixture with a pinch of salt. Let the cabbage cook, stirring occasionally, for about 20-25 minutes, or until it has a golden brown hue and a deeply sweet aroma. This caramelization is crucial as it enhances the cabbage's natural sugars and adds a rich flavor to the dish.
2. Prepare the Meatloaf Mixture
In a large bowl, combine the ground beef and ground pork with the chopped onion, heavy cream, and breadcrumbs. Mix these ingredients thoroughly until they're well combined, forming the base of your meatloaf. This step is essential because the cream and breadcrumbs work together to keep the meatloaf moist and tender.
3. Assemble and Bake the Kalpudding
Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan with the remaining teaspoon of butter. Take a third of your caramelized cabbage and mix it into the meatloaf mixture for a hint of sweetness in every bite. Press this mixture into the prepared pan, then layer the remaining caramelized cabbage on top. Pour the stock or water over the cabbage, which will steam during baking and keep everything moist. Bake your Kalpudding in the preheated oven for 40-45 minutes.
4. Prepare the Lingonberry Sauce
While the meatloaf cooks, grab a small pot and combine the lingonberry preserves, red-wine vinegar, remaining tablespoon of butter, and Worcestershire sauce. Warm this mixture over low heat just until everything is blended and heated through. This sauce will add a tangy and sweet finish to your dish.
5. Serve the Kalpudding
Once the meatloaf is cooked through and the cabbage is tender, let it rest for a few minutes before slicing. Serve the slices with a generous drizzle of the lingonberry sauce, creating a harmonious balance of savory, sweet, and tangy flavors that will make this Kalpudding a memorable comfort meal.
Achieving a deep caramelization on the cabbage is essential. Cook the cabbage over low heat with sugar, stirring occasionally to prevent burning for 15-20 minutes or more.
Season the meat mixture well with salt, pepper, and a hint of allspice. Cook a small patty to taste before shaping the entire loaf.
Use a combination of ground beef and pork, and mix just until ingredients are combined. Rest the mixture before shaping for flavor distribution.
Let the meatloaf rest for at least 10 minutes before slicing to allow juices to redistribute.
Use panko breadcrumbs soaked in slightly warmed cream or milk for a tender meatloaf.
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