Swedish Cabbage Casserole - Kålpudding

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This classic Swedish Cabbage Casserole recipe with perfectly seasoned meat mixture and caramelized cabbage topping will have friends and family coming back for seconds (and thirds). It's the ultimate home-cooked simple meal packed with flavor!

Swedish cabbage dish in a cast iron skillet

In my search for the original recipe, I found one article stated that "the authentic kålpudding" is as enigmatic as the nature of "the authentic Swedish winter" – everybody has an idea of what it is, though the ideas rarely match.

Isn't that true for the majority of dishes, though? I learned how to cook from my mom, but I make most dishes different than her. Recipes evolve with time and differ from region to region. And yes, there are some exceptions.

Table of Contents

1) 📃 Why it Works

2) 🛒 Ingredients and Notes

3) 🔪 Instructions

4) ❓ Frequently Asked Questions

5) 🍽 How To Serve It

6) Swedish Cabbage Casserole - Kålpudding

📃 Why it Works

Swedish beloved comfort meal, Kålpudding, translates to "cabbage pudding." A savory, timeless dish, reminiscent of deconstructed cabbage rolls, but in layers: a meatloaf-like bottom layer with a topping of caramelized cabbage.

This version is without rice or eggs, baked in a skillet. It's a comforting, budget-friendly dish easy to make.

🛒 Ingredients and Notes

Ingredients for Swedish kalpudding dish.

Ground beef - A mixture of ground beef and pork is best, but just pork will work instead if you prefer.
Cabbage - Green cabbage softens up a bit easier and has a milder flavor, but white will work too.
Onion - White onion is best, but any type (other than red/purple) will work.
Garlic - Use more or less as you prefer.
Breadcrumbs - Plain, Italian, or gluten-free. Either is fine.
Heavy cream - You can use half and half or just milk if you must.
Soy sauce - I used low-sodium.
Worcestershire (or Worcester) sauce - Not mandatory, but highly recommended.
Molasses - A light corn syrup or sugar can be subbed.
Oil - Butter is the best, though I used olive oil. Sunflower, safflower, canola, or vegetable oil will work too.
Salt and pepper - To taste, but I highly recommend a generous amount of freshly ground pepper.

🔪 Instructions

*Keep scrolling to get the full (printable) recipe with instructions and more tips, or click the "Skip to Recipe" button at the top of the page.

Step One: Core and coarsely chop the cabbage, season, add molasses, then brown over medium heat until caramelized.

Step Two: Mix all remaining ingredients. Add ⅓ of the cooked cabbage and mix it again.

Caramelizing cabbage step and mixing ingredients for meat layer steps.

Step Three: Add the meat and cabbage mixture to the bottom of an ovenproof skillet or baking dish.

Step Four: Top with remaining cabbage. Bake until meat is done and cabbage is browned and crunchy at the edges.

Skillet with the meat layer and then with cabbage layer.

❓ Frequently Asked Questions

How to store leftovers?

It's best to keep leftovers in an airtight container or keep them right in the dish, covered with plastic wrap. Leftovers will last for up to 3-4 days in the fridge.

Can I freeze it?

If you also love quick and easy freezer meals and planning, this is my favorite "cheater" recipe. For future use, it's best to freeze before baking. Assemble the casserole, and then cover the whole dish well with both plastic wrap and foil. Freeze for up to three months.

How to reheat this casserole?

You can reheat individual servings in the microwave or reheat the leftover casserole (covered with foil) in the oven at 350F until it is heated through, 10-15 minutes.
If frozen, thaw the casserole for a day or two in the fridge before baking. Remove the plastic wrap before baking, but keep the foil. Bake a bit longer than fresh, bout 50-55 minutes.

A slice of cabbage pudding over mashed potatoes.

You can shred the cabbage using a mandoline slicer instead of chopping it. It will cook faster.
Fry the cabbage in batches if necessary.
Add a handful of uncooked white rice to the bottom of the skillet before adding the meat mixture. It will soak up the excess juices and keep the meat moist.
Cover with foil or waxed paper if the cabbage tends to burn.
You can make this cabbage pudding in individual dishes for a more beautiful presentation.
For a low-carb option or keto, use gluten-free breadcrumbs and pair with a light, refreshing salad for a well-rounded meal instead of potatoes.
You can freeze the leftovers for another day and reheat them. Freeze up to 3 months. Refrigerate up to 3 to 4 days.
Freezer directions: Let the casserole cool completely, and then freeze in portions in freezer-safe containers. To reheat, thaw overnight in the refrigerator.
Reheat either in a microwave or the oven in an oven-safe dish covered with foil.
You can freeze the whole casserole before baking or separate into 2 smaller pans and freeze one for later.

🍽 How To Serve It

Traditionally, you would serve this rustic Swedish cabbage casserole with boiled potatoes, gravy (or cream sauce as Swedes call it), and lingonberry preserves or jam.

I opted for mashed potatoes and preserves. It's not too sweet and its slightly tart flavor matches the savory pudding perfectly.

To make the cream sauce:

In a small saucepan, melt 2 tablespoon butter.
Mix in the 2 tablespoon all-purpose flour while whisking constantly.
Add 2 cups beef or chicken broth and 1 cup heavy cream, and bring to a boil. Stir in 1 tablespoon soy sauce and season with salt and pepper.
Simmer for 10 minutes or until sauce thickens, continually whisking, so it doesn't burn.

A skillet with cabbage casserole sliced in.

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