Healthy dinner recipes

Swedish Vegetarian Meatloaf with Cabbage (Kalpudding) LCHF, Keto


Swedish traditional home cooked food

This dish – kålpudding (The word “kal” is pronounced “coal” and it means cabbage)  – is a typical Swedish dish that I remember from growing up. Kålpudding is a bit like a lasagne, but with cabbage leaves instead of pasta. It’s usually made with minced meat, but in this recipe I’ve used a vegetarian filling that I came up with last week as I was experimenting with this recipe. Really simple and savory! It has lots of flavor and the toasted walnuts give the “meat” a slightly crunchy texture that you wouldn’t get if you just used beans or lentils. I really like how they add texture and a nice flavor to the filling.

In Sweden kålpudding is served with lingonberry jam, brown gravy and potatoes, but if you want to make it LCHF friendly you can eat it without the potatoes. It’s just as delicious without it.

RECIPE (6-8 persons depending on appetite.)

2 cups minced mushrooms
1 cup minced yellow onions
1 cup minced walnuts
0,5 cup dried red lentils
250 ml cream
2/4 cup water
3 tablespoons vegetarian broth (depending on what brand of broth you are using it could be more or less)
1 teaspoon black pepper
3 teaspoons soya sauce
2 bay leafs



  1. Heat oven to 350
  2. Put a large pan over medium-high heat and add oil or butter.
  3. Add the minced mushrooms and cook slowly, stirring often, until they are soft. Put the mushrooms in a separate saucepan.
  4. Put the minced walnuts in the pan and toast them a couple of minutes. Put them in the same saucepan as the mushrooms.
  5. Put the minced yellow onions in the pan and cook slowly, stirring often, until they are soft. Put them in the same saucepan as the mushrooms.
  6. Add  the cream, water, rinsed dried red lentils, vegetarian broth, black pepper, soya and bay leafs.
  7. Cook for 15 minutes or until the lentils are soft. Add salt to taste.
  8. Cut the cabbage in small squares.
  9. Put a large pan over medium-high heat and add oil or butter.
  10. Add the cabbage and cook slowly, stirring often, until all the liquid has evaporated and the cabbage is really soft, approximately 20-25 minutes. Add a pinch of salt. In the original recipe you add honey or sugar to the cabbage. It’s really good and it kind of “glues” the cabbage together, but I think this version without sugar is great too.
    1. Grease a baking pan and transfer half of the cabbage to it, spreading it out to cover the whole surface evenly.
    2. Add all of the meat mixture, spreading it out to cover the whole surface evenly.
    3. Spread  the rest of the cabbage over the meat and place the pan in the oven to cook for approximately 40 to 45 minutes, or until the cabbage is caramelized, almost dry and crunchy at the edges.

Cook the cabbage for a long time until it is really soft.

Make your own plant based vegetarian filling

Healthy homemade lunch boxes…

Vegetarian Swedish kålpudding with gravy and lingonberry…yumm!

Note: This is the first time I make this recipe and although I’m very happy with it, I think I’m going to let the filling cool down next time and add an egg. I think that will make the filling stick together a bit more and be less crumbly. I’ll let you know how that turns out and if you try this recipe, I’d love to know your thoughts about it.


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