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A white plate featuring a serving of Finnish cabbage casserole (kaalilaatikko) made with ground beef and cabbage, topped with a generous spoonful of red lingonberry jam.
Erik Lundström

Finnish Beef & Cabbage Casserole (Kaalilaatikko)

5 from 1 vote
A savory baked casserole of tender cabbage, ground beef, and rice, lightly sweetened with a touch of syrup and warmly spiced with marjoram. Baked until golden and served with tart lingonberry jam, this Finnish classic is comfort food that hugs you from the inside out.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 people
Course: Dinner / Main Course
Cuisine: Finnish, Nordic
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 medium head green cabbage (about 2 lbs / 1 kg) – cored and shredded
  • 3 tbsp butter (45 g) – for sautéing cabbage, plus extra for dotting on top
  • 2 tbsp dark syrup (30 ml) – Finnish syrup, molasses or dark corn syrup (for authentic subtle sweetness)
  • 2 small yellow onions, finely chopped (about 1 cup / 150 g)
  • 1 lb ground beef (450 g) – or half beef, half ground pork
  • ¾ cup uncooked short-grain rice (150 g) – e.g. sushi rice or pudding rice, rinsed
  • 1 cup beef broth (240 ml) – or whole milk, divided (see Step 4)
  • 2 large eggs, beaten
  • 2 tsp dried marjoram – or 1 tsp oregano/thyme as substitute
  • 1½ tsp salt, divided – adjust to taste
  • 1 tsp freshly ground black pepper, divided – adjust to taste
  • To Serve (optional): Lingonberry jam or cranberry sauce on the side

Method
 

Prep and Pre-Cook the Rice
  1. In a saucepan, combine the uncooked rice with 1 1/2 cups of water (360 ml) and a pinch of salt.
    Short-grain rice cooking in water for Finnish cabbage casserole
  2. Bring to a boil, then reduce heat to low, cover, and simmer for about 15–20 minutes until the rice has absorbed the water and is just tender. (It’s okay if it’s slightly underdone; it will cook more in the oven.)
    Cooked short-grain rice prepared for Finnish cabbage casserole
  3. Remove from heat and set aside.
  4. If using pearl barley instead, boil it in salted water until just tender, about 30 minutes, then drain.
Sauté the Cabbage
  1. While the rice is cooking, preheat your oven to 350 °F (175 °C).
  2. In a large skillet or pot, melt the butter over medium-high heat.
  3. Add the shredded cabbage. Cook, stirring frequently, for about 10–15 minutes until the cabbage softens and starts to lightly brown. (If it doesn’t all fit at once, sauté in batches.) Sprinkle in 1 teaspoon of salt and 1/2 teaspoon of pepper to help it wilt. In the last minute or two, stir in the dark syrup and let it cook with the cabbage until fragrant and slightly caramelized.
  4. The cabbage should reduce in volume significantly and have a light golden color. Remove from heat.
    Sautéed cabbage cooking in a pot for Finnish cabbage casserole
Cook the Onions and Beef
  1. In a separate large skillet (or the same one, once cabbage is done, using a bit more butter or oil if needed), sauté the chopped onions until translucent and just starting to brown (about 5 minutes).
    Caramelized onions cooking in a pan for Finnish cabbage casserole
  2. Add the ground beef and break it up with a spoon. Cook until the beef is browned and cooked through, about 5–7 minutes.
  3. Season the mixture with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the dried marjoram. (If using any optional spices like a pinch of allspice or garlic, add them now.)
  4. Once the beef is browned and fragrant, remove from heat.
    Ground beef and onions browning in a skillet for Finnish cabbage casserole
Mix Everything Together
  1. In a large mixing bowl (or the pot you used for cabbage, if it’s big enough), combine the sautéed cabbage, the browned beef and onions, and the cooked rice
  2. Add the beaten eggs and about 1/2 cup of the broth (or milk) and stir everything until well mixed.
  3. The mixture should be uniformly combined and moist; if it seems too dry, add a bit more broth or milk.
    Mixed cabbage, rice, and beef casserole before baking
  4. Taste and adjust the seasoning – you want it slightly more seasoned than you’d eat straight, since the flavors will mellow after baking.
Assemble the Casserole
  1. Butter a 2-quart baking dish. Spoon in the cabbage-beef-rice mixture and spread it evenly.
  2. If you have any remaining broth or milk, pour it over the top evenly – the mixture should be quite moist but not swimming in liquid (you can add a few extra tablespoons of water or broth if it looks dry).
  3. Dot the top of the casserole with a few small butter pieces for extra richness. You can also sprinkle a handful of breadcrumbs on top for a crisper crust if desired.
Bake
  1. Cover the dish loosely with foil and bake in the preheated oven for 1 hour.
  2. Then remove the foil and continue baking for an additional 30 minutes (1.5 hours total), or until the top is nicely browned and the casserole is bubbling at the edges.
    Finnish cabbage and beef casserole baking in the oven
  3. (Every oven is different; if at any point the top is browning too fast, re-cover with foil. Conversely, if after 1.5 hours the top is still pale, you can switch to broil for a minute or two at the very end – watch carefully to prevent burning!).
  4. The finished casserole should have a bronzed, slightly crispy top and a tender, moist interior.
Serve
  1. Let the kaalilaatikko cool for about 10 minutes to set slightly, then serve warm.
  2. Scoop onto plates or cut into squares.
  3. Don’t forget the jam! Serve each portion with a generous tablespoon of lingonberry jam (traditional) or cranberry sauce on the side – diners can dollop a bit onto each bite. The tangy berries truly elevate the experience, balancing the richness of the casserole.

Notes

Notes and Variations

  • Barley Version: For an old-school touch, use pearl barley instead of rice (about 3/4 cup / 150 g). Boil the barley until tender before mixing in (it won’t cook through in the oven otherwise). Barley gives a lovely nutty flavor and chewy texture that’s wonderfully authentic.
  • Low-Carb Option: If you prefer to skip the grains, use cauliflower rice. You can fold in 2 cups of riced cauliflower (lightly steamed) in place of the rice. The texture will be a bit different, but it makes a lighter casserole. (You might reduce the baking liquid slightly in this case since cauliflower releases moisture.)
  • Meat Variations: This recipe is great with a beef/pork mix (try 1/2 lb each). Ground turkey or chicken can also work for a leaner version – add a bit of extra butter or oil since poultry has less fat, and be sure to season well for flavor.
  • Vegetarian Kaalilaatikko: Replace the meat with roughly 12–16 oz (340–450 g) of plant-based ground “meat” or a mix of cooked lentils, diced mushrooms, or even crumbled tofu. Use vegetable broth instead of beef broth, and consider upping the spices (a dash of soy sauce or smoked paprika can add depth). The result is a comforting veggie casserole that honors the spirit of the original.
  • Sweetness and Substitutes: No Finnish syrup? No problem. Use molasses or dark corn syrup 1:1 for authenticity. For a lighter note, maple syrup works too and adds a nice earthy sweetness. Even a couple teaspoons of brown sugar dissolved into the broth can substitute. The goal is just a hint of sweetness – you can even omit it if absolutely desired, but the casserole will lose a bit of its traditional character.
  • Make Ahead: Kaalilaatikko only gets better with time. You can assemble the casserole a day in advance, cover and refrigerate it unbaked, then bake when ready to serve (add an extra 10–15 minutes to baking time if coming straight from the fridge). Leftovers reheat beautifully and are often even tastier the next day as the flavors meld.