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    You are in: Home / Recipes / Finnish Lihakaalilaatikko - Meat and Cabbage Casserole Recipe
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    Finnish Lihakaalilaatikko - Meat and Cabbage Casserole

    Average Rating:

    3 Total Reviews

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    • on May 11, 2010

      I used a bag of coleslaw mix instead of shredding the cabbage myself, and I cooked it in the butter with the onion instead of boiling it. Also, I only had Italian breadcrumbs, so I used half those and half wheat germ. And per Steingrim's suggestion I did half beef, half pork. I left out the nutmeg because I don't like it, and I forgot the molasses. I had my doubts while it was baking after all the liberties I took, but it was a hit! My picky six year old even said it was the best meatloaf ever. So next time I make it, and there WILL be a next time, I'm going to follow the recipe a bit closer.

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    • on April 02, 2006

      This was like a twist on a meatloaf - liked it better cold the next day.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2005

      The Finnish cookbook is one I had before we married, but I hadn't had this recipe before she made it. I like it with a combination of beef and pork, and it is good with the lingonberry preserves that we get at Ikea. A good Scandinavian recipe!

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    Nutritional Facts for Finnish Lihakaalilaatikko - Meat and Cabbage Casserole

    Serving Size: 1 (203 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 334.5
     
    Calories from Fat 137
    41%
    Total Fat 15.3 g
    23%
    Saturated Fat 7.0 g
    35%
    Cholesterol 125.6 mg
    41%
    Sodium 1081.8 mg
    45%
    Total Carbohydrate 26.9 g
    8%
    Dietary Fiber 3.9 g
    15%
    Sugars 7.1 g
    28%
    Protein 22.5 g
    45%

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