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Swedish Cabbage Casserole with Ham - Kållåda med Skinka

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Kallada med Skinka

Kari Diehl's Swedish Cabbage Casserole with Ham

photo ©Kari Diehl, licensed to About.com
A great use for leftover ham, this Swedish cabbage casserole has been known to transform confirmed cabbage haters into converts - just ask my husband and kids! Use hushållsost (Swedish farmer's cheese) if you can get it; they often sell it in large rounds at IKEA.

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 6 servings cabbage casserole


  • 1/2 head large cabbage, shredded
  • 1 large red onion, thinly sliced
  • 2 cups leftover ham, diced
  • 5 eggs
  • 1 cup grated hushållsost (farmer's cheese) - or substitute mozzarella or Monterey jack
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 Tbsp. finely chopped chives


Preheat oven to 400°. In a medium pot, bring 4 cups of lightly salted water to a boil; add shredded cabbage, reduce heat to a simmer, and maintain a light boil for 10 minutes. Then, remove and drain cabbage well in a colander, patting well with paper towels to remove all excess water.

Meanwhile, melt 1 tsp. of butter combined with 1 Tbsp. olive oil in frying pan, then saute red onion slices over medium-low heat until opaque and very slightly browned. Remove from heat.

Lightly grease bottom of casserole dish with cooking spray. Distribute the ham in an even layer; cover first with the sauted onions and then with the cabbage. Whisk together 5 eggs, grated farmer's cheese, salt, pepper, and chopped chives; pour over casserole.

Bake in upper third of oven for 30 to 40 minutes, until browned.

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