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{{#seo:
|title=Cabbage and minced meat pot (Kaalilaatikko) a meat recipe
|titlemode=replace
|keywords=#cabbage #rice #mincedmeat #tea #ground #stew #whitepepper #degrees #miseenplace #lingonberry #grain
|hashtagrev=032020
|description=A traditional Finnish oven dish, a favourite at winter time
}}

A traditional Finnish [[Oven|oven]] dish, a favourite at winter time.
{{recipesummary
|TotalCalories = 2258
|PortionCalories = 282
|DatePublished=18th January 2013
|Author=Chef
|ImageComment =
|Servings = Serves 8
|Difficulty = 2
|TotalTime = 4 hours
|PrepTime = 2 hours, 30 minutes
|CookTime = 1 hour, 30 minutes
|Image = [[Image:Cabbage and minced meat pot (Kaalilaatikko) recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Pooh!''

2/5

You don't want smelly-vision!

 [[User:TheJudge|The Judge]] 
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{{RecipeIngredients

| 1.5 kg white [[Cabbage|cabbage]]
| 300 ml Uncooked [[Rice|rice]] (Porridge or avorio rice, not [[Parboiled|parboiled]])
| 600 g [[Minced meat|minced meat]]
| 5 [[Tea|tea]] spoons [[Salt|salt]]
| 350 ml [[Milk|milk]]
| 3 ml [[White pepper|white pepper]], finely [[Ground|ground]]
| 3 tablespoons [[maple syrup]]
}}
===[[Mise en place]]===

* Chop the [[Cabbage|cabbage]] into small pieces and put into a big [[Casserole|casserole]]. Fill up with water, add 1,5 [[Tea|tea]] spoons of [[Salt|salt]]. Cook 1-1,5 hours until soft. Pour the water away and let cool into room temperature. If in hurry, use cold water to cool it.
* Cook the [[Rice|rice]] according to instructions in the package. Let cool into room temperature. If in hurry, use cold water to cool the rice.

===Method===

{{RecipeMethod

| Put the [[Oven|oven]] on, 200 [[Degrees|degrees]] C
| In a very large bowl, mix together the [[Cabbage|cabbage]], the [[Rice|rice]] and the uncooked, [[Minced meat|minced meat]]. None of the ingredients should be hot.
| Mix together the [[Milk|milk]], 3 [[Tea|tea]] spoons of [[Salt|salt]], the [[Pepper|pepper]] and the syrup. Add the mixture to the [[Cabbage|cabbage]], [[Rice|rice]] and [[Minced meat|minced meat]]. Mix everything evenly.
| Put the mixture into [[Oven|oven]] pots and into the oven. Use several pots to obtain max 10 cm thick layers of the mixture in each pot. [[Bake]] them for 1,5 hours or until very soft.
}}
===Serving suggestions===
This dish is traditionally served with [[Lingonberry|lingonberry]] [[Jam|jam]].
===Recipe source===

* My mother-in-law makes this dish to a perfection, and my husband has adopted it from her.
===Variations===
Many people make this dish using pre-[[Fried|fried]] [[Minced meat|minced meat]], adding more syrup and with a shorter cooking time. They also would add more liquid to the [[Stew|stew]]. It is tasty also that way, but has a bit different nature then.

You can adjust the relative amounts of [[Cabbage|cabbage]], [[Rice|rice]] and [[Meat|meat]] to suit your taste.

You could substitute the [[Rice|rice]] with another [[Grain|grain]] and adjust the preparation cooking time accordingly. The traditional Finnish [[Ingredient|ingredient]] used before rice arrived into the country would be [[Barley|barley]] [[Grains|grains]], whole or crushed.
===Chef's notes===
Be prepared to endure the smell of cooked [[Cabbage|cabbage]] - this clearly is no dish to prepare for important visitors. But for an ordinary family meal this is nutritious, healthy and delicious.
{{RecipeLine}}
[[Category:Recipes|Cabbage]]
[[Category:Finnish recipes|Cabbage]]
[[Category:Meat recipes|Cabbage]]
[[Category:Rice recipes|Cabbage]]
[[Category:Vegetable recipes|Cabbage]]
[[Category:Stews and casseroles|Cabbage]]
[[Category:Baked or roasted|Cabbage]]

<code 'hashtagrev:12032020'>[[Special:Search/cabbage|#cabbage]] [[Special:Search/rice|#rice]] [[Special:Search/mincedmeat|#mincedmeat]] [[Special:Search/tea|#tea]] [[Special:Search/ground|#ground]] [[Special:Search/stew|#stew]] [[Special:Search/whitepepper|#whitepepper]] [[Special:Search/degrees|#degrees]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/lingonberry|#lingonberry]] [[Special:Search/grain|#grain]]
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