Wednesday, December 21, 2011

Finnish cabbage casserole (gluten free, dairy free, egg free)

Cabbage casserole is one of my favorite traditional Finnish foods and I make it often. It is especially good with IKEA's lingonberry preserves. You could also eat it with crushed cranberries.

1 big of 2 small heads of cabbage
1 lb ground meat
1-2 carrots
salt and pepper to taste
1-2 tbsp molasses (can be left out too if you avoid sugar)
water, stock or bone broth
(gluten free bread crumbs and Earth Balance soy free spread)

Shred the cabbage and carrots and boil them in water until soft. In the meanwhile, fry the meat. Mix the meat and spices with the cabbage in the pot and pour the mixture in an oiled baking pan. Pour some stock, broth or water in (you can add some later if it loos too dry). If you want, top it with bread crumbs and a a couple of spoonfuls of Earth Balance. Bake in 350 F for 2 hours. Add water/broth if needed.

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