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An overhead shot of Finnish Ground Beef & Cabbage Casserole, with lingonberries jam on top.
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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! (VIDEO ABOVE)
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Finnish
Servings: 8
Calories: 314kcal
Author: Neriz


  • 1/2 kg ground beef
  • 3/4 to 1 kg cabbage, 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


  • 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.
  • 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.



  • Make sure you chop the cabbage finely; it makes it quicker to cook and easier to serve (and eat).
  • Beef stock is the best type of stock to use for this casserole because it will give you more depth to the flavor of the dish.
  • 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; go easy on the salt of the other elements.
  • 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.


Calories: 314kcal