Cabbage is tasty and so on-season! Cabbage casserole is 
usually made with rice but in this recipe I’ve replaced it with barley pearls (ohralisuke in Finnish). It’s wholegrain and grown in Scandinavia so it’s healthier and less CO2 intensive than white rice.
This recipe is for a big casserole, mine was 29 x 19 x 7 cm.
Cabbage casserole
1 kg cabbage
3 carrots
3 dl red lentils
2 dl pearls of barley
2 dl cream
3 tbs butter
3 tbs syrup
salt and pepper
Chop the cabbage and fry it with butter for some 20-30 minutes on moderate heat. Add syrup after about 15 min. Boil some water (about 4 dl) and throw in the barley pearls, rinse the lentils and put them to boil as well. Add water if needed, but only as much as the barley and lentils absorb. You don’t need to cook them long, only for some 5+ minutes. 
Chops the carrots (and some onion if you like). Mix everything together little by little in your casserole as it’s easier to mix them when the casserole is not so full. Pour the cream and 1,5 dl of water on top.
Bake in 175° for 1 h. Serve with crushed lingonberries.