Swedish Cabbage Casserole Recipes

KALPUDDING (MEATLOAF WITH CARAMELIZED CABBAGE)

Steps:

• Heat oven to 350. Put a large pan over medium-high heat, and add the butter. When it starts to foam, add the cabbage and molasses, lower the heat to medium and sprinkle with salt. Cook slowly, stirringoften, until all the liquid has evaporated and the cabbage is caramelized, approximately 20-25 minutes.
• While the cabbage is cooking, lightly mix the meats in a large bowl, then add the onion, cream and breadcrumbs, and mix again to combine.
• When the cabbage is done, add about a third of it to the meat mixture, and mix to combine. Use the remaining butter to grease an 8-inch-square baking pan, and transfer the meat mixture to it, spreading it out to cover the whole surface evenly. Spread remaining cabbage over the meat, pour the stock or water over the top and place in the oven, on a sheet tray, to cook for approximately 40 to 45 minutes, or until the cabbage is very, very caramelized, almost dry and crunchy at the edges. Allow it to sit for 10 minutes or so before serving.
• While the meat and cabbage cooks, make the sauce. Heat lingonberry preserves, vinegar and butter in a small pot set over medium heat, then add Worcestershire sauce to taste. Serve alongside the kalpudding.

EASY CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cabbage, Cheddar cheese, onion, cream of celery soup, and butter in a large bowl. Mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly; sprinkle with breadcrumbs. Cover baking dish with aluminum foil.
• Baked in preheated oven for 45 minutes and remove foil. Continue baking until bubbly and lightly browned, about 15 minutes more.

CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)

Steps:

• Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
• Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
• Place in slow-cooking pot.
• Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
• Pour over cabbage rolls.
• Cover and cook on low 7-9 hours.

SWEDISH CABBAGE CASSEROLE - KåLPUDDING

Steps:

• In a large non-stick skillet, heat 2 tablespoons oil or butter over medium-high heat. Add the cabbage and lightly fry it, often stirring, for about 5-10 minutes. Stir in 2 tablespoons molasses and season with salt and pepper to taste. Lower the heat to medium; cook until all the liquid has evaporated and the cabbage is caramelized, about 15 minutes. Set aside.
• Meanwhile, in a large mixing bowl, mix the pound of ground meat, 1 chopped onion, 2 cloves minced garlic, 1 cup heavy cream, 3 tbsp bread crumbs, 4 tbsp water, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.
• Add 1/3 of the caramelized cabbage to the meat mixture and mix again to combine.
• Place the meat mixture into a greased 10-inch cast-iron skillet or baking dish and top with the remainder of the cabbage. Bake for 45 minutes in a 350 degrees Fahrenheit preheated oven, or until meat is cooked and cabbage turns a beautiful brown color.
• Allow resting 10 minutes before serving. Serve with boiled or mashed potatoes and lingonberry preserves.

LAZY DAY CABBAGE ROLL CASSEROLE RECIPE - (3.6/5)

Steps:

• In a deep dish skillet with a small amount of oil, brown ground beef, and onion. Drain. Add the minced garlic to the ground beef with onions and give it a quick saute. Add in water, diced tomatoes and tomato sauce. Season with salt and pepper. Toss in the uncooked rice at this point if using. Place chopped cabbage in pan, and toss to combine all ingredients. Cover the pan with lid and simmer for 30 minutes or until cabbage has cooked.

SWEDISH CABBAGE CASSEROLE

Steps:

• GETTING READY 1) Preheat oven to temperature of 350 degrees. MAKING 2) In a large frying pan, heat the oil. 3) Brown the onion and ground beef in oil till the onion is soft. Drain the fat. 4) Add the tomatoes and rice, stirring well to break the tomatoes. Blend well. 5) Bring the contents to a boil, cover the pan and turn off the heat. 6) Let the mixture stand for about 10 minutes. 7) Add the tomato sauce, cheese, Worcestershire sauce, salt and garlic salt and stir well. Heat till the cheese has melted. 8) In the bottom of an 11x7x2-inch pan, arrange the cabbage. 9) Over the cabbage, spread the hamburger mix. 10) Cover and bake in the preheated oven for 30 minutes. SERVING 11) Serve the casserole while it is still hot. Makes a good main course dish.

FINNISH CABBAGE CASSEROLE

Steps:

• Cook rice as you usually would. Set aside.
• Preheat oven to 400'F. Grease a 12 inch cast iron skillet and set aside. (*see note)
• Melt 1 tablespoon fat of choice in a skillet and add beef, onions and 1/2 teaspoon of salt. Cook until meat is completely browned.
• In another large pot, melt remaining 2 tablespoon of fat over medium heat. Add chopped cabbage and remaining 1/2 teaspoon of salt. Cook covered until soft, stirring occasionally - about 8-10 minutes. Turn down heat if cabbage is sticking to pot or add a tablespoon of water.
• Once cabbage is done, turn off heat and add cooked rice, meat/onion mixture, optional maple syrup, and pepper to taste. Mix to combine. Scrape into prepared skillet or baking dish. Pour broth over the casserole.
• Bake for 45-55 minutes, until golden brown on top. (Casserole will cook faster in a cast iron skillet. Longer cook time is for regular baking dish.) Cover with foil if top is getting overly brown.

FINNISH LIHAKAALILAATIKKO - MEAT AND CABBAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
• Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
• In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
• Butter a 2-quart casserole dish.
• Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
• Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
• Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
• Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.

INSTANT POT CABBAGE ROLL CASSEROLE

Steps:

• Turn your Instant Pot to the saute setting. When the display says HOT add in the ground beef and break it up. Add in the onion, salt, pepper and garlic powder. Brown the beef for about 5 minutes. Drain off any excess grease. Turn off the saute setting. Scrape off the bottom of the Instant Pot with a wooden spoon. Add in half the broth.
• Layer the cabbage on top of the beef. Then sprinkle the rice on top of the cabbage. Pour the rest of the broth over the top of the rice. Then dump the tomatoes and tomato sauce evenly over the top of the rice.
• Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When the time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
• Stir in the cheddar and salt and pepper to taste.
• Scoop onto plates and enjoy!

SWEDISH RED CABBAGE

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)

SWEDISH RED CABBAGE

Steps:

• Melt the butter in a large heavy casserole. Throw in cabbage, add the black treacle and cook over a low heat, stirring constantly. Stir in the onion; apples and lemon juice; wine and salt and pepper. Simmer gently for 3 hours, stirring occasionally. Adjust seasoning.