I don’t know about you, but I feel that when the season changes and the days get colder I need warmer, heavier food. Cabbage casserole is perfect for this season and I was lucky to have some Finnish lingonberries to go with it.
For 4-6 people: 1,5dl brown rice, 4dl of water, 1/2 tea spoons of salt. 1 big onion, 1kg cabbage, 3dl of dark soy mince, black pepper, 1/2 tea spoons of marjoram, 1 table spoon of butter/oil, 1 table spoon rice syrup, 4dl vegetarian broth.
Boil the rice with some salt until the water is absorbed in it. Let the soy mince puff up in some water and spice it according to your taste. Peel and chop the onion, cut the cabbage in small pieces. Fry the onion and soy mince, spice with pepper, marjoram and salt, put aside to a plate. Heat some oil or butter in a deep pan and add the cabbage. Let it cook until the cabbage becomes soft, season with the syrup. Mix the rice, soy and the cabbage. Place the mix in a pan and pour the vegetarian broth on top. Cook in the oven in 200c for about 1 hour. If the surface gets too dark, cover with aluminium foil. Serve with lingonberry jam. It’s a bit of work, but so worth it!