This classic Swedish Cabbage Casserole recipe with perfectly seasoned meat mixture and caramelized cabbage topping will have friends and family coming back for seconds (and thirds). It's the ultimate home-cooked simple meal packed with flavor!
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 tablespoon bread crumbs, 4 tablespoon water, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.
Add ⅓ 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.
You can shred the cabbage using a mandoline slicer instead of chopping it. It will cook faster.
Fry the cabbage in batches if necessary.
Add a handful of uncooked white rice to the bottom of the skillet before adding the meat mixture. It will soak up the excess juices and keep the meat moist.
Cover with foil or waxed paper if the cabbage tends to burn.
You can make this cabbage pudding in individual dishes for a more beautiful presentation.
For a low-carb option or keto, use gluten-free breadcrumbs and pair with a light, refreshing salad for a well-rounded meal instead of potatoes.
You can freeze the leftovers for another day and reheat them. Freeze up to 3 months. Refrigerate up to 3 to 4 days.
Freezer directions: Let the casserole cool completely, and then freeze in portions in freezer-safe containers. To reheat, thaw overnight in the refrigerator. Reheat either in a microwave or the oven in an oven-safe dish covered with foil.
You can freeze the whole casserole before baking or separate into 2 smaller pans and freeze one for later.
For the best results, read additional tips in the post above.
Nutrition information is approximate and meant as a guideline only.