Kalpudding (Meatloaf With Caramelized Cabbage)
Published March 4, 2017
Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky.
- Total Time
- 90 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE MEATLOAF
2 tablespoons plus 1 teaspoon unsalted butter
1 head green cabbage, approximately 3 pounds, cored and shredded
3 tablespoons molasses
Kosher salt and freshly ground pepper, to taste
¾ pound ground beef
¾ pound ground pork
1 small yellow onion, peeled and chopped
1 cup heavy cream
4 tablespoons breadcrumbs
⅓ cup chicken, beef or vegetable stock, ideally homemade or low-sodium store-bought (or water)
FOR THE SAUCE
⅓ cup lingonberry preserves
1 tablespoon red-wine vinegar
1 tablespoon unsalted butter
1 teaspoon Worcestershire sauce, or to taste
Nutritional analysis per serving (4 servings)
54 grams carbs; 214 milligrams cholesterol; 946 calories; 24 grams monosaturated fat; 4 grams polyunsaturated fat; 33 grams saturated fat; 67 grams fat; 2 grams trans fat; 7 grams fiber; 1332 milligrams sodium; 35 grams protein; 35 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
- Step 2
While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
- Step 3
When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
- Step 4
While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.
Private Notes
Comments
You can see in the picture above, it's when the cabbage is colored dark golden at the lightest, with lots of parts where it's dark brown, the color of chocolate. I haven't made this recipe (yet!) but I've found that the trick to even caramelization is to have the heat at just medium-high and cook patiently, because if you turn the heat up too high you'll burn some parts before the others are dark enough. I hope this helps!
Sometimes I feel like such a neophyte. How do you tell when the cabbage is "carmelized"? Not to mention "very, very carmelized".
High fives to all ya'll who gave thoughtful answers to this question. It is much appreciated in this age of snarky cooking comments and makes me smile so hard . . .
Happy cooking!
Nice texture, very moist, but a bit sweet overall. The caramelized cabbage took forever, but was worth it for the depth of flavor it added. I would make this again, but skip the sweetener in the cabbage (I used maple syrup) and add chili flakes/coriander/dill/something to the meat. The whole thing was comforting and delicious but leaned a little bland and sweet.
I made it and the instructions for the cabbage were unclear at best, missleading mostly. The cabbage, molasses and butter cannot stay in a medium heat for 20 minutes let alonge 25 minutes. Else it will turn into molassess brittle. The guidance should say to cook at medium heat until the cabbage is fully coated and tender about 10 to 12 minutes.
I spent way too much time cooking the cabbage on medium low when I could have cranked up the heat and just stirred more frequently while it was reducing in volume/liquid. And then I found out after 45 minutes in the oven that my lower heating element was dead. Fortunately, I was able to pop my Le Creuset Dutch oven in my neighbor’s oven. It was still a bit undercooked at 45 minutes but I didn’t want to wear out my welcome, so I transferred about half at a time to a smaller baking dish and put in my air fryer. About eight minutes later I was rewarded with very crispy, super caramelized, incredible-tasting cabbage and a moist, tender meatloaf underneath. The lingonberry sauce was the absolute cherry on top (but if you don’t happen to have lingonberry preserves on hand, cranberry sauce would be an acceptable substitute). I was extremely nervous about adding an entire cup of cream after reading other comments about the amount of liquid remaining in the finished recipe, so I scaled it back to 3/4 of a cup. Next time, I will chop the onion more finely, but that’s the only other change I’d make. This stuff is the BOMB. Make it, you’ll be so glad you did.