Cook both types of cabbage in salted water until not quite tender. (in the same saucepan, put kale 15 min earlier because of longer cooking time). Drain and squeeze out as much cooking water as possible. Then chop a little bit smaller.
In a thick-bottomed saucepan, melt the butter and stir-fry the kale. Season with pepper, sugar, salt and nutmeg. Mix in the cream (1). Boil again and then mash.
Season meatloaf with salt and pepper and fry in fat on both sides.
Immediately before serving, heat cabbage puree repeatedly, whip cream (2) until stiff and fold in, season repeatedly. Serve with the meat loaf.
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