Finnish Cabbage Casserole (Kaalilaatikko)
This slow-baked Finnish cabbage casserole combines tender white cabbage, ground meat, rice and a subtle sweetness from dark syrup.
Ingredients
- white cabbage800 g
- minced pork and beef400 g
- dry rice150 g
- onion1 pcs
- beef broth500 ml
- dark syrup30 ml
- butter25 g
- dried marjoram1 tsp
- ground black pepper0.5 tsp
- salt1 to taste
- lingonberry jam100 g
Instructions
Thinly shred the white cabbage and finely chop the onion.
In a dry skillet, brown the pork-and-beef mince until crumbly, season with salt, and transfer to a large baking dish.
In the same skillet, melt the butter, add the cabbage and onion, and cook for about 5 minutes, stirring, until the cabbage begins to soften and turns lightly golden.
Add the cabbage and onion to the mince in the baking dish, then stir in the raw rice, marjoram and black pepper. Mix well.
Pour in the hot beef stock and dark syrup: the liquid should almost cover the mixture. Dot the top with small pieces of butter.
Bake uncovered at 160 °C for about 90 minutes, until the rice is tender, the top is golden brown and most of the liquid has been absorbed. If the top browns too quickly, cover the dish with foil.
Let the casserole rest for at least 20 minutes before serving with lingonberry jam.
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