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A skillet of Ground Beef and Cabbage Casserole, straight out of the oven, ready for serving.
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Finnish Ground Beef & Cabbage Casserole

Meat, vegetable, and rice -- that's what you get with every serving of Finnish Ground Beef and Cabbage Casserole.  It's three times as delicious in every bite!
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Finnish
Servings: 8
Calories: 294kcal
Author: Neriz

Ingredients

  • 1/2 kg ground beef (about 1 lb)
  • 3/4 to 1 kg cabbage (about 1.5 to 2 lbs), chopped finely
  • 1/2 cup rice
  • 3 tbsp olive oil (divided into 1 & 2 tbsp)
  • 1 cup stock
  • 2 tbsp syrup
  • 1 medium onion, chopped finely
  • 2 cloves garlic, chopped finely
  • salt and pepper, for seasoning

Instructions

Preparing the Casserole:

  • Cook the rice as usual (or as per package).
  • While rice is cooking, heat two tablespoons of olive oil on a medium-sized skillet or pan; over medium-high heat.
  • Add garlic and onion.  Cook until onion has softened.
  • Add ground beef.  Mix until most of the meat has changed color.
  • Season with salt and pepper.  Cover skillet with a lid, adjust the heat to medium, and continue cooking until the beef is almost cooked (about 25 minutes).  Mix occasionally.
  • Using a large pan, heat remaining olive oil. Add the finely chopped cabbage and season with salt.
  • Cover and cook until the cabbage has slightly softened.

Baking the Cabbage Casserole:

  • Preheat oven to 200°C (375°F).
  • Add the ground beef and rice in the large pan with the cabbage.  Add syrup and mix to combine.
  • Put the beef and cabbage mixture back in the skillet.  Pour the stock evenly.
  • Place skillet in the oven for 40 to 45 minutes.
  • Take the casserole out of the oven and set aside for about 15 minutes.
  • Serve.

Video

Notes

  • Make sure you chop the cabbage finely; it's quicker to cook and is easier to eat.
  • Beef stock is the best type of stock to use for this cabbage casserole because it will give you more depth of flavor.
  • Basmati rice is an excellent choice for this recipe because it will not get mushy even if you cook them separately.
  • Do not forget to taste and season each element individually (i.e., the beef and cabbage) before mixing them all. Also, bear in mind if you are using a seasoned stock and go easy on the salt.
  • In the oven, if you notice that the top is getting too dark, do not hesitate to cover it with an aluminum foil. Uncover during the last five minutes of cooking.

Nutrition

Calories: 294kcal | Carbohydrates: 21g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 181mg | Potassium: 365mg | Fiber: 3g | Sugar: 8g | Vitamin A: 155IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 2mg