Things are moving along at the new house. However, the huge pile of beige tile we had in our garage is now down to nothing. This means we had to pull up tile in a part of our current house to place down in our new one. Now I have a bare floor that needs flooring, stat. This week I am laying some vinyl on this floor, which should look good. The work never stops.
The recipe I am doing this week is for Kålpudding. When I saw this dish while browsing recipes, it stopped me in my tracks. It was a meatloaf recipe that I had not seen before. This is a Swedish dish and they call it a casserole. I would look at this more as a meatloaf, since it contains veggies, meat and a binder. It also uses one of my favorite vegetables to bulk out a meal, cabbage. Not just cabbage, but caramelized cabbage. That will boost the flavor for sure. I am starting with a recipe from All That’s Jas and going from there. I think this will be fantastic! A few swaps to make this gluten and dairy free will do the trick. Here are the original stats:
Here’s what I changed:
- I replaced the breadcrumbs with almond flour to make this gluten free.
- I replaced the heavy cream with a dairy free variety to remove the dairy.
- I replaced the soy sauce with an ultra low sodium variety to reduce the sodium.
- I removed the added salt to reduce the sodium.
- I added grated carrot to increase the vitamin A.
Here are the final stats:
Here is the final recipe:
Swedish Cabbage Casserole – Kålpudding
- 1 medium head of green cabbage ca. 2.5 lbs, cored and coarsely chopped
- 1 cup grated carrot
- 2 tablespoons oil or butter
- 2 tablespoons molasses or light syrup
- 1 pound ground beef or pork
- 1 onion chopped
- 2 cloves garlic minced
- 1 cup dairy free heavy cream
- 3 tablespoons almond flour
- 4 tablespoons water
- 2 tablespoons ultra low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- In a large non-stick skillet, heat 2 tablespoons oil or butter over medium-high heat. Add the cabbage and carrot and lightly fry it, stirring, for about 5-10 minutes. Stir in 2 tablespoons molasses and season with pepper to taste. Lower the heat to medium; cook until all the liquid has evaporated and the cabbage is caramelized, about 15 minutes. Set aside.
- Meanwhile, in a large mixing bowl, mix the pound of ground meat, 1 chopped onion, 2 cloves minced garlic, 1 cup heavy cream, 3 tablespoons almond flour, 4 tablespoon water, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.
- Add ⅓ of the caramelized cabbage to the meat mixture and mix again to combine.
- Place the meat mixture into a greased 10-inch cast-iron skillet or baking dish and top with the remainder of the cabbage. Bake for 45 minutes in a 350 degrees Fahrenheit preheated oven, or until meat is cooked and cabbage turns a beautiful brown color.
- Allow resting 10 minutes before serving. Serve with side salad or steamed veggies to keep this low carb.