Many of the family recipes I have enjoyed, studied, and shared over the years are ideal for special occasions, or maybe for those times when I am feeling nostalgic for the aromas and flavors of Finland. However, this dish is a little different. Right now, I am settling back into the school routine and thinking about what to serve my girls week in and week out.
It also means that I am frequently short on time now that the more relaxed days of summer vacation are behind us. When I want a hearty meal that's easy to prepare, my mind often returns to kaalilaatikko.
This cabbage casserole uses one of the most budget-friendly items in the produce section, a head of cabbage, all while stretching a pound of ground beef into a dish that can serve a hungry crowd around the dinner table.
Some of you might have fond memories of kaalikääryleet, or cabbage rolls.
This recipe is the same basic idea but made even easier for busy weeknights. Instead of rolling a beef and rice filling inside a softened cabbage leaf, my cousin Leena taught me to shred and par-cook the cabbage and then mix it all together in a savory, scoopable casserole. It's less fussy but still tastes just like a meal I love from back at the family farm in Seinäjoki.
I look for a cabbage around 2 pounds and then finely chop it until I have 10 cups. This is parboiled and then combined with onion, ground beef, and short-grain porridge rice. Lars Own is a reliable brand I have found in specialty stores or on Amazon, if you are looking to replenish your Finnish pantry with this staple. Dried marjoram and white pepper are the primary seasonings, along with a couple of tablespoons of tumma siirappi. The Dan Sukker brand of this dark syrup is also now easy to order on Amazon as well, which is a bit astounding to me, given that not long ago I had to pack this liquid gold in my suitcase and bring it back with me from Europe.
Then simply add some milk and bake the casserole in a 9x13 pan for about an hour, until browned and bubbly. I like to serve kaalilaatikko with a spoonful of lingonberry jam for a real treat. Even if you have a small family, don't worry. This casserole reheats well, and leftovers taste just as good as when it first came out of the oven.
For this recipe, as well as many other Finnish favorites, please visit my Substack and hopefully become a subscriber! https://kristinavanni.substack.com/p/cost-cutting-cabbage-casserole
Cabbage Casserole (Kaalilaatikko)
- 10 cups shredded green cabbage (from about a 2-pound cabbage)
- 1 pound ground beef
- 2 cups chopped onion
- 1/2 cup short-grain porridge rice
- 2 tablespoons dark syrup
- 2 teaspoons salt
- 1 1/2 teaspoons dried marjoram
- 1/2 teaspoon white pepper
- 3 cups whole milk
- Lingonberry jam, for serving, if desired
Preheat oven to 350 degrees F.
Fill a large Dutch oven with 1 inch of salted water. Bring to a boil and add shredded cabbage. Cover and simmer for 5 minutes, stirring occasionally, until just wilted. Drain cabbage and set aside.
In the same pan, cook the ground beef and onion over medium heat until the beef is no longer pink and the onion is translucent.
Stir in the rice, dark syrup, salt, marjoram, and white pepper.
Add the milk and mix in the drained, cooked cabbage.
Transfer to a 9x13-inch pan and bake for 1 hour and 15 minutes, or until browned and bubbly.