Kalpudding (Meatloaf With Caramelized Cabbage)

By Sam Sifton

Published March 4, 2017

  • Gentl and Hyers for The New York Times. Food stylist: Hadas Smirnoff. Prop stylist: Rebecca Bartoshesky.
Media 1 of 1
Total Time
90 minutes
Rating
4(2,586)
Comments
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This Swedish version of a dish with roots in the Ottoman Empire is served here with lingonberry preserves cut with vinegar and Worcestershire sauce, and made velvet with butter. The dish goes beautifully with boiled potatoes. In Sweden, you’d use golden syrup to caramelize the cabbage, but molasses works just as well. The Swedish chef Magnus Nilsson told me the result is no less Nordic for the substitution. “Cabbage smells in a very special way when it almost burns,” he said. “It gets savory, almost like a beef stock. It tastes almost brown and umami yummy.” You’ll want to eat it right away, but the leftovers make for a fine sandwich in coming days. 

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

54 grams carbs; 214 milligrams cholesterol; 946 calories; 24 grams monounsaturated 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

4 out of 5
2,586 user ratings
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Comments

Beth

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!

Jim

Sometimes I feel like such a neophyte. How do you tell when the cabbage is "carmelized"? Not to mention "very, very carmelized".

Bebevonbernstein

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!

Allyson

Meat needed salt! Omitted the stock, subbed the beef for chicken and did a full pound of each chicken and pork. Very good

Emma

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.

Jim Hulen

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.

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