Vegan Finnish Cabbage Casserole

Vegan Finnish cabbage casserole paired with fresh, crunchy grated carrot – a cozy and nutritious meal that’s as comforting as it gets!

When it comes to Finnish comfort food, kaalilaatikko (cabbage casserole) is a timeless classic. This dish is all about simplicity and warmth, with soft, cabbage and a rich, hearty base. I’ve adapted this traditional recipe into a vegan version that retains all the flavours of the original while being plant-based. Whether you’re embracing Veganuary or simply looking for a cozy, healthy meal, this casserole is a must-try.

Creating this vegan version was a fun challenge. Traditional kaalilaatikko often includes minced meat and cream. The seasoning is simple yet effective — just a touch of black marjoram, and a hint of sweetness from the golden syrup.

It is an easy to make, tasty Finnish classics. And this version is 100% vegan as well. It gets even better the next day, so feel free to make this ahead of time. You can also freeze any leftovers, if you’ve any left!

The cabbage casserole is traditionally served with lingonberry jam, but you can substitute it with cranberry jam instead. Sometimes it’s served with mashed potatoes, rye bread (you can use my Nordic Rye Rounds recipe) and grated carrot — a truly tasty and filling meal!

Let me know how you like to serve your cabbage casserole.

Vegan Finnish Cabbage Casserole

Meal Prep

Budget Friendly

Vegan

Freezer Friendly

Total: 1h 25min | Prep: 25min | Cook: 1h

Servings: 5

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A hearty plant-based twist on a Finnish classic! Tender cabbage, savory soya mince, and pudding rice are baked with a touch of sweetness to golden perfection. Comforting, flavorful, and perfect for cozy meals.

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Ingredients

• For the soya mince

• 1.0 cupsoya mince
• 0.25 cupvegetable oil
• 1.0 tspsmoked paprika
• 1.0 tsponion powder
• 0.5 tsporegano
• 0.5 tspgarlic powder
• 0.5 tspblack pepper
• 0.5 cupwater

• For the casserole

• 1.0 kgcabbage
• 1.0 onion, diced
• 0.5 cuppudding rice
• 1.0 lvegetable stock
• 1.0 tbspgolden syrup
• 1.0 tspmarjoram

Instructions

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Prepare the soya mince

1. 1Heat up the vegetable oil in a pan. Add the soya mince and mix it through.
2. 2Add the spices and let cook for a minute or two. Be careful not to burn the soya or the spices.
3. 3Add the water in small batches until incorporated and set the mixture aside.

Prepare the cabbage mixture

1. 1Finely slice and dice the cabbage and onion. Add to a pot with the rice and vegetable stock.
2. 2Bring to a boil and let simmer covered on medium-low heat for around 15 minutes, or until the cabbage is softened.

Cook the casserole

1. 1Mix together the soya mince, cabbage mixture (with liquid), marjoram and golden syrup.
2. 2Add everything to a deep oven dish.
3. 3Bake in an oven set to 225 degrees centigrade for 45-60 minutes, or until most of the stock has evaporated and the top is slightly crispy and golden brown.

Nutritional Information (per serving)

Calories

215 kcal

Fat

11 g

Saturated Fat

1 g

Carbohydrates

24 g

Sugar

14 g

Protein

5 g

Fiber

6 g

Salt

0.9 g

The information provided is approximate.

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