Swedish Cabbage Casserole

A classic Swedish dinner recipe found on godmat.org
Swedish Cabbage Casserole

A real autumn dish that is both cheap and easy to prepare. Very  simple to convert to cabbage soup by increasing the spice, broth and water volume. If you have the time,  shape the minced meat into small meatballs.

4 servings

Half a cabbage
1 large yellow onion
150 gr [5,3 oz] smoked ham or smoked bacon
300 gr [10,5 oz] minced meat
2 large carrots
1,5-2 teaspoons ground white pepper
1 tablespoon of cumin (optional)
2 tablespoons Chinese soy
3 tablespoons of margarine
1 pinch of sugar
1 stock cube


[1] Cut the cabbage into pieces and chop the onion. Cut the smoked ham/bacon into smaller pieces. Put a little margarine in a frying pan and gently fry the cabbage without burning it until it softens a little, sprinkle with a pinch of sugar towards the end and stir. Pick up the cabbage and put it in a saucepan.

[2] Then fry the onion and the minced meat (and the bacon if you use that) in the rest of the margarine. Mix in the ​​ham and let it fry for a few minutes. Put the meat mixture in the saucepan with the cabbage. Add sliced carrots. Season with the white pepper, cumin and soy sauce, and salt if necessary but remember to taste. Fill the saucepan with plenty of water. Continue adding a little water if needed while the dish simmer. Let the it simmer until the cabbage is completely soft.

[3] If you like, you can serve the casserole with boiled potatoes.