Traditional Finnish Cabbage Casserole (Kaalilaatikko)

Published: 7/31/2026

A beloved “grandmother’s recipe” that turns humble cabbage into a sweet and savory masterpiece. The secret lies in the slow baking process and a touch of dark syrup, which caramelizes the cabbage to perfection.

Ingredients (6 servings)

• 2 lbs (900 g) green cabbage, shredded
• 1 lb (450 g) ground beef
• 1/2 cup (90 g) uncooked white rice (or parboiled rice)
• 1 large onion, chopped
• 2 cups (480 ml) beef broth
• 1/4 cup (60 ml) dark molasses or dark maple syrup
• 2 tsp (12 g) salt
• 1/2 tsp (1 g) white pepper
• 2 tbsp (28 g) butter

Instructions

1. Preheat oven to 325°F (165°C).
2. Sauté the shredded cabbage and onion in a large pot or skillet with a bit of butter over medium heat until softened and slightly browned (about 15 minutes).
3. In a separate skillet, brown the ground beef and drain the fat.
4. In a large casserole dish, mix the cabbage, browned beef, uncooked rice, molasses, salt, and pepper.
5. Pour the beef broth over the mixture. The liquid should just barely cover the ingredients.
6. Dot the top with small pieces of butter.
7. Bake for at least 1.5 to 2 hours. Stir the mixture once after the first hour to ensure the rice is submerged and cooking evenly.
8. The casserole is done when the rice has absorbed most of the liquid and the top is a deep golden brown.

Pro Tips

• Low and Slow: Do not rush this dish. The long baking time is necessary for the rice to absorb the broth and for the cabbage to sweeten.
• Liquid Control: If the casserole looks too dry halfway through, add another 1/4 cup of broth. It should be moist, but not soupy, once finished.
• The Syrup: Molasses is the best US substitute for Finnish dark syrup (tumma siirappi).

See Also

• Classic Beef Stroganoff (Finnish Style)
• Creamy Chicken & Potato Casserole (Nordic Bake)
• Creamy Nordic Chicken Fricassée (Kanaviillokki)

Categories: mains, comfort-food