Creamed Cabbage and Meatloaf

Experience the ultimate fall comfort food with Creamed Cabbage and Meatloaf (Vegloaf)!

Tender buttery cabbage drizzled with a rich cream sauce pairs perfectly with the sweet and tangy ketchup glazed hearty meatloaf. The aromas alone will evoke thoughts of cozy fall evenings, family gatherings, and cold nights spent in front of a toasty fireplace.

Ready in just 35-45 minutes with minimal cleanup, it’s the perfect quick and nutritious meal to share over good conversation and warm memories.

Both dishes are made with whole-food, plant-based ingredients—no oil, no added sugar, no gluten, and only ingredients shown to fight disease. Treat yourself and your health.

NOTE: I’m working on making changes to how the science section is handled, as well as the newsletter format and I think you’ll love it! Make sure you’re subscribed for some awesome upcoming improvements!

Why I Had to Have Creamed Cabbage & Meatloaf

I have been dreaming about this dish for years. Seriously.

I would have dreams of eating creamed cabbage & meatloaf, on and off for years, I had only once or twice at my grandmother’s house when I was quite young. The dreams were so vivid and real that I would wake up feeling sick or guilty that I just ate meatloaf in my dreams. But the taste! The taste of the meatloaf lingered, vividly, in my imagination for days or weeks after the dream…

And it wasn’t meaty, it was savory and hearty but spongy and light, and tasted of mild herbs and spices that the ketchup glaze accented with bright tones of sweetness with a hint of tang that was incomparable! I just had to have it, and the dreams wouldn’t stop, it would seem until I re-made it.

I believe I have captured the flavors and textures that one expects with a wholesome homecooked creamed cabbage and meatloaf from scratch. Evoking all the best warming and comfort feelings that are associated with fall, without the guilt and with all the healthy benefits the traditional dishes could never provide.

As usual, all the recipes are allergy friendly and Top 8 Allergy Free:
no dairy, no eggs, no wheat, no nuts, no tree nuts, no shellfish, no seafood, no soy, no corn, no salt added, no oil added, no sugar added, no coconut.
Using only minimally processed or proven safe foods from scratch.

Have questions or a request to update a recipe for a specific allergy or food restriction? Contact me and I’d love to help!

A Brief History of Creamed Cabbage & Meatloaf

Meatloaf has its roots in ancient Roman recipes that combined meat with bread and spices. It gained popularity in the 19th century in the United States, especially during the Industrial Revolution for it’s convenience, and during the Great Depression, as a budget-friendly way to still have a hearty meal. Its adaptability made it a staple in American households.

Creamed cabbage traces its origins to European cuisines, particularly German and Scandinavian, where cabbage is a common vegetable. The creamy preparation became popular in mid-20th century America, often served alongside dishes like meatloaf.

Both dishes are perfect for fall, offering warmth and comfort during cooler weather. Their use of seasonal ingredients celebrates the bounty of autumn, making them beloved staples for family gatherings and seasonal celebrations. Together, they evoke nostalgia and cozy memories of home-cooked meals.

Many cultures seem to have their own meatloaf variations.

In Bangladesh, Maṅśer lof, which features spiced ground meat, or Embutido in the Philippines, made with seasoned pork and vegetables. In Korea, Tteok-galbi is a grilled meatloaf, and Chilean Asado Alemán reflects German influence with its combination of beef, sausages, and boiled eggs. Each variation showcases local ingredients and flavors, highlighting the dish’s global adaptability and its role as a comforting staple in family meals.

We will be making a traditional American meatloaf today, with some non-traditional ingredients such as lentils, grains (rice or quinoa etc.), and other seasonal ingredients such as sunflower and pumpkin seeds. This pairs well with the creamed cabbage.

Why You’ll Love This Recipe for Creamed Cabbage & Meatloaf

• Quick & Easy: Whip up this delicious meal in just 35-45 minutes using only two pots and a spice grinder—perfect for busy weeknights!
• Wholesome & Allergy-Friendly: Made without oil, gluten, dairy, eggs, nuts, soy, or added sugars, this dish is ideal for anyone looking for an allergy-friendly meal, following a whole-food, plant-based (WFPB) lifestyle, or just simply looking for a nutritious meal that’s both satisfying, guilt-free, and easy.
• Seasonal Comfort: Infused with the warm, rich flavors of fall, this dish captures the essence of cozy autumn meals, making it perfect for family gatherings or chilly evenings.
• No Processed Ingredients: All ingredients are minimally processed and have been shown in clinical studies to support health and help fight chronic diseases like heart disease, diabetes, cancer, and more. Check the science section for more info.

The Menu

⭐The Full Creamed Cabbage and Meatloaf Recipe Below ⭐

Creamy Creamed Cabbage

Chef Rob

Sliced cabbage with the perfect bite in a rich and delicate cream sauce.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Comfort Food, Dinner, Side Dish

Cuisine American, German, Scandinavian

Servings 6 people

Calories 75 kcal

Equipment

• 1 Pot
• 1 Spice / Coffee Grinder

Ingredients

  

• 3 cups sliced cabbage
• 1 tsp onion powder or fresh sliced onions
• 3 tbsp oats ground into a flour
• 1 tsp nutritional yeast optional
• 1 tsp tomato paste
• 1 tbsp tahini
• 2 tbsp apple cider vinegar
• 1 cup water

Instructions

 

• Core and slice your cabbage into strips that are about 1cm or ½ inch wide. Add to a pot on medium heat (with onions if you are using them) stirring often.
  
• Grind your oats in the spice grinder then add all ingredients except for the tomato paste and the cabbage to a glass and stir well.
  
• When the cabbage (and onions) get some color on them and start to brown lower the heat to low to medium-low heat and add all the ingredients to the cabbage including the tomato paste, and stir well. Cook on low until cabbage is tender, but still has an al dente bite to it.
  
• Serve with Savory Meatload or another hearty autumn dish.
  

Keyword affordable vegan recipes, cheap vegan recipes, corn free, dairy free, easy, easy recipe, healthy, homemade, no added salt, no added sugar, no added sugars, no bake, no coconut, no gluten free, no nuts free, no oil, no shellfish free, no sos, no soy, no treenuts free, plant-based, quick recipes done fast, scratch, soy tofu free, vanlife, vegan, wfpb, wfpbno, wheat free, whole food plant based

⭐The Full Savory Meatloaf with Sweet & Tangy Ketchup Glaze⭐

Savory Meatloaf with a Sweet & Tangy Ketchup Glaze

Chef Rob

A savory, sweet, and tangy plant-based meatloaf (vegloaf) from scratch in 25 minutes or less

Print Recipe Pin Recipe

Prep Time 4 minutes mins

Cook Time 15 minutes mins

Resting Time 1 minute min

Total Time 20 minutes mins

Course Comfort Food, Dinner, Leftovers, Main Course

Cuisine American, Roman

Servings 6 people

Calories 356 kcal

Equipment

• 1 Pot
• 1 Spice / Coffee Grinder
• 1 Casserole Dish (optional, for shaping the meatloaf)

Ingredients

  

Meatloaf

• 2 cups lentils cooked or canned
• 1 cup rice cooked, or other grain, quinoa is good too
• 1 tbsp flax seeds milled milled
• 2 tbsp chia seeds ground
• 1 tsp onion powder ground
• 1 tsp oregano
• 1/4 tsp thyme ground
• 2 tbsp pumpkin seeds ground
• 4 tbsp sunflower seeds ground
• 4 tbsp oats ground into a flour
• 1 tbsp balsamic vinegar
• 1 cup tomato paste

Ketchup Glaze

• 4 tbsp tomato paste
• 2 tsp red wine vinegar
• 1 tbsp balsamic vinegar ACV will work in a pinch

Instructions

 

• Grind oats and all seeds in the spice grinder into a coarse powder. Add all meatloaf ingredients to a pot and mix well and cook on medium-low heat stirring often.
  
• After about 5 minutes, the meatloaf should be hot throughout. Add it to your casserole dish, or shape it with your hands and pack the meatloaf into your dish/mould.
  
• Flip your dish upside down into the pot to gently place the meatloaf. Now mix all of your ketchup glaze ingredients quite well.
  
• Apply a coat of the ketchup glaze to the top of the meatloaf with a spoon or butter knife, then cover the pot with a lid, leaving a crack for steam to escape, and cook on medium-low heat until the bottom forms a light crust and the glaze hardens slightly–about 5-7 minutes.
  
• Carefully remove the meatloaf from the pot and place on a place to rest for at least 1 minute. Finally, slice and enjoy!
  

Keyword affordable vegan recipes, atherosclerosis, cancer, cheap vegan recipes, corn free, CVD, dairy free, diabetes, healthy, heart disease, homemade, medium, no added salt, no added sugar, no added sugars, no bake, no coconut, no gluten free, no nuts free, no oil, no shellfish free, no sos, no soy, no treenuts free, plant-based, quick recipes done fast, scratch, soy tofu free, vegan, wfpb, wfpbno, wheat free, whole food plant based

Nutrition Facts Table – Creamed Cabbage & Meatloaf

💡 Pro Tips for Creamed Cabbage and Meatloaf

• Sauté Gently: When sautéing the cabbage, keep the heat medium-low to ensure it becomes tender without browning too much. Furthermore, this enhances the sweetness of the cabbage.
• Perfect the Meatloaf Texture: For a moist meatloaf avoid overmixing the ingredients. Just combine until everything is evenly distributed.
• Let it Rest: Allow the meatloaf to rest for at least a minute after cooking. Do this because it will help the texture firm up a bit, making it easier to slice.
• Use Seasonal Ingredients: Using fall seasonal produce will enhance the dish and lower the cost. Choose the freshest cabbage and vegetables therefore maximizing flavor and nutrition.

Variations and Customizations for Creamed Cabbage and Meatloaf

• Creamed Cabbage Variations
  • Add More Greens: Incorporate other leafy greens like kale, spinach, carrots or squash for added nutrients and color. Also, you should try adding other seasonal ingredients.
  • Spice it Up: Add a pinch of nutmeg, chili powder, cumin, or paprika to the cream sauce for an extra layer of flavor.
  • Herb Infusion: Experiment with fresh herbs like dill or parsley to brighten the dish but also to add complexity.
• Meatloaf Customizations
  • Protein Variations: Substitute lentils with black beans or chickpeas for a different flavor and texture.
  • Grain Options: Use different grains like farro, millet, or bulgur instead of rice for variety.
  • Vegetable Boost: Mix in finely chopped vegetables such as bell peppers, carrots, or zucchini to increase the veggie content.
  • Nutty Crunch: Incorporate additional seeds or nuts, like chopped walnuts or hemp seeds, for extra protein and crunch.
• Ketchup Glaze Ideas
  • Herbed Ketchup: Infuse your ketchup with herbs like basil or thyme for a fresh twist.
  • Smoky Flavor: Mix in a dash of liquid smoke for a barbecue-style ketchup—not recommended as liquid smoke is a carcinogen, but less harmful then using smoked paprika.
  • Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes for some heat.

Health Benefits of Creamed Cabbage and Meatloaf

This recipe is not only tasty but also filled with ingredients that promote health. Each component has been selected for its ability to help fight chronic diseases like heart disease, diabetes, and cancers. Check the science section for even more info.

• Oats: A whole grain that’s high in soluble fiber, particularly beta-glucan, which helps to reduce cholesterol and improve heart health.
• Cabbage: A cruciferous vegetable rich in vitamins C and K, cabbage supports immune function and helps reduce inflammation.
• Flaxseed: Packed with omega-3 fatty acids and lignans, flaxseed has anti-inflammatory properties and has been linked to reduced cancer risk.
• Chia Seeds: High in omega-3 fatty acids, fiber, and protein, chia seeds support heart health, aid digestion, and help regulate blood sugar levels.
• Pumpkin Seeds: These nutrient-dense seeds are rich in magnesium, zinc, and healthy fats, supporting heart health and immune function.
• Lentils: A great source of plant-based protein and fiber, lentils help regulate blood sugar levels and promote digestive health.
• Oregano: This aromatic herb is rich in antioxidants and has anti-inflammatory properties, which may support overall health and boost the immune system.
• Balsamic Vinegar: Known for its potential to improve heart health, balsamic vinegar may help lower cholesterol levels and has antioxidant properties.
• Tahini: Made from ground sesame seeds, tahini is high in healthy fats, calcium, and antioxidants, contributing to heart health.
• Tomato Paste: Rich in lycopene, a powerful antioxidant, tomato paste may help lower the risk of heart disease and certain cancers.

🧂If you absolutely must add salt then try to add it to taste, and in small amounts and only after tasting it first. The same goes for other “less healthy” additions, but the idea should be to try to limit and eventually remove adding them, over time, when you are ready.

After a few weeks of not eating a SAD diet your tastebuds reset and you’ll notice the natural sodium in foods, check out the great article, and subscribe to, Michael Corthell on Substack.

Frequently Asked Questions (FAQ) About Creamed Cabbage and Meatloaf

1. Can I use a blender?

Yes. You can use a blender, food processor, or even a hand blender to make this recipe, although a spice grinder was what it was designed for so that it’s accessible to those with lower incomes or living a nomadic, RV/Van Life, or other limited living or cooking spaces, as well.

2. What can I use in place of rice or lentils?

You can substitute rice with quinoa, buckwheat, or even cooked kidney beans. Any grain or legume that adds structure and density, while ideally providing some protein, will work well as substitutes for either, just try to pair something dense with something light: e.g. kidney beans and quinoa.

3. How long will it last, and is this recipe freezer-friendly?

The dish will last in the refrigerator for up to three days for the creamed cabbage and a week for the meatloaf—when stored in an airtight container. Yes, both the creamed cabbage and meatloaf are freezer-friendly. Just allow them to cool completely before freezing, and they can be stored for up to three months or longer. I suggest pre-slicing the meatloaf and pre-portioning the cabbage so you can heat up individual portions as you need.

4. What can I use instead of tahini in the cream sauce?

If you don’t have tahini or have a tahini allergy, you can blend/grind up 1 tbsp of dried split yellow peas and use that in place of the tahini mixed with 2 tbsp of water, you can also substitute tahini with sunflower seed butter, pumpkin seed butter, almond butter, or even a bit of cashew cream for a similar creamy texture.

5. Can I make this dish ahead of time?

Yes, you can prepare both the creamed cabbage and meatloaf in advance. Store them separately in the refrigerator and reheat when ready to serve.

6. Is this recipe suitable for a vegan diet?

Yes, this recipe is entirely plant-based, vegan-friendly, and Whole Food Plant-Based using lentils, grains, and no animal products. As well as being oil, and free from added salts or added sugars.

7. What spices can I add for extra flavor?

Feel free to add spices like garlic powder, smoked paprika, or fresh herbs like parsley, rosemary, sage, etc. to both the meatloaf and the cream sauce for additional flavor.

8. How can I adjust the sweetness of the ketchup glaze?

You can adjust the sweetness by adding a little more balsamic vinegar or a more tomato paste if it’s too sweet, depending on your taste preference.

9. Can I use different types of cabbage?

Yes! You can use any type of cabbage, such as red or Napa cabbage, depending on your preference and availability.

10. What’s the best way to reheat leftovers?

Reheat in the oven for even heating, or use the microwave for a quick warm-up. For best results, cover the dish to retain moisture. To reheat on the stovetop first defrost then reheat covered on medium-low heat.

Conclusion: Traditional American Comfort Food Made Easy

Creamed Cabbage and Meatloaf is a delightful plant-based dish that combines comfort and nutrition in every bite. With its creamy, rich flavors and hearty texture, it’s perfect for cozy family dinners or meal prep throughout the week. Best of all, it’s allergy-friendly, gluten-free, wheat-free, and made without refined sugar, oil, or salt. Share this recipe with your friends and family and enjoy a warm, guilt-free fall favorite together!

The Science – Sources

Please tell me how it turned out! Did you: try it, like it, hate it, change it, or do something else unexpected???

If I’ve made any mistakes, or something doesn’t make sense, or if you want more/less details, please let me know in the comments.

Stay

Creamed Cabbage and Meatloaf

If you loved this recipe, don’t forget to subscribe to my newsletter for more healthy, quick, and allergy-friendly plant-based recipes that are free from gluten, oil, and added sugar!

It’s Pumpkinninny!