Make a delicious cabbage casserole with ground beef or without. If you want a vegetarian version, omit the ground beef and use a vegetable stock cube instead of a meat stock cube.

6 servings

• 1 kg white cabbage
• 1 bunch of baby carrots or 2-3 medium carrots
• 1 large or 2 small onions
• 400 g ground beef
• pinch of salt
• 2 beef or vegetable stock cubes
• ½ dl pearl rice
• ¾ dl syrup or honey
• 1-2 tsp dried marjoram
• freshly ground black pepper to taste
• ½ l water
• 1-2 dl Tamsin Parsley

Finely chop the white cabbage with a knife on a cutting board. Peel and grate the carrots or cut into small pieces. Peel and finely chop the onions. Brown the ground beef thoroughly and season with salt. Set the ground beef aside. Heat oil in a pot or large pan. Add the cabbage, carrots, and onions to the pan and stir briefly over high heat until the vegetables begin to soften. Add the water and crumbled stock cubes. Add the pearl rice, syrup or honey, marjoram, and freshly ground black pepper. Simmer gently for a moment and add the browned ground beef and chopped parsley. Check the seasoning. Add salt if needed. Transfer the mixture to an oven dish and bake at 175°C for about 50 minutes. Garnish the dish with parsley. Serve with lingonberry jam or lingonberries.