Cabbage Casserole

Here’s one more casserole recipe. Many people make their cabbage casseroles with rice, but in my opinion barley is better with cabbage. Grains can also be left out if you prefer only soy and cabbage. Light textured soy protein has a nutty taste, which goes well with cabbage, but dark is almost as good. You can also add couple of desilitres sauerkraut to the casserole.

Cabbage Casserole

1 dl barley (or rice) + water for boiling
1,5 kg cabbage
3 tbsp oil
1,5 dl textured soy protein + water for soaking
1 tsp each salt, black pepper, marjoram and lovage
1 onion
3 dl water or vegetable broth

Boil the barley according the instructions on the package. Roughly chop the cabbage. Heat 1 tbsp oil in a big pan and sauté the cabbage until soft. Mix textured soy protein with salt, pepper, marjoram and lovage and add enough hot water to cover it. Soak until soft. Chop the onion. Heat the remaining 2 tbsp oil in a pan and sauté onion and soy until the onion is soft and translucent (5-10 minutes). Stir in barley. Add more salt or other spices if needed.  Grease a dish with margarine. Put a layer of cabbage in it, next half of the soy and barley mixture, more cabbage, rest of the soy and barley and finally cabbage on top. Pour in the water and put some margarine on top. Bake in 175 Celsius degrees about an hour.


2 comments on “Cabbage Casserole

  1. I love reading your blog, the Finish cuisine is so similar to the Swedish so I recognize a lot of the dishes.

    • nomad says:

      Well, we were the backwater of the Swedish Empire for quite a long time, so it’s no wonder some dishes have carried over. 😉

      I think the biggest difference between our cuisines is the Finnish preference of unsweetened foods, whereas yours are more sweet. Can’t think of a better example than rye bread for this, though…

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