NORWEGIAN CHRISTMAS CABBAGE
Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds.
Provided by Finn Roed
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
- Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.4 g, Cholesterol 13.6 mg, Fat 5.6 g, Fiber 5.8 g, Protein 8 g, SaturatedFat 1.8 g, Sodium 322.3 mg, Sugar 23.3 g
NORWEGIAN CABBAGE ROLLS
Velkommen! My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.
Provided by Andrew Currin-Chodur
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
- Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
- Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
- Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
- Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
- Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 26.9 g, Cholesterol 84.4 mg, Fat 17.3 g, Fiber 8.4 g, Protein 16.1 g, SaturatedFat 8.7 g, Sodium 677.7 mg, Sugar 10.9 g
CREAMED CABBAGE- NORWEGIAN STYLE
I remember eating this when I was younger. It was the only way I liked cabbage then. This seems to really bring out the sweetness of the vegetable and remove any harshness- which kids just do not enjoy. As a kid it looked like something drenched in gravy or whipped cream- looks are deceiving- but whatever gets the kid to eat the veggie was cool with my mom.
Provided by Mamas Kitchen Hope
Categories Greens
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil cabbage until tender, approximately 30 minutes and drain well.
- Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
- Add cabbage, salt, pepper and nutmeg and stir to mix together.
- Serve.
Nutrition Facts : Calories 115.6, Fat 6.5, SaturatedFat 4, Cholesterol 19.7, Sodium 79.4, Carbohydrate 11.5, Fiber 1.9, Sugar 2.8, Protein 3.9
NORWEGIAN RED CABBAGE
Delicious! Tart and sweet at the same time! This recipe is old, and I have no idea where it came from...but it is very good. Try it and let me know what your taste buds tell you... This dish goes good with pork of any type.
Provided by silly sally
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chop cabbage fine, and put in a big pot.
- Add butter, vinegar, sugar, water and salt.
- Cook for 1hour on low heat.
- Add jelly and cook for 20 minutes longer.
Nutrition Facts : Calories 304.2, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 753, Carbohydrate 51.1, Fiber 4.8, Sugar 35.8, Protein 3.2
NORWEGIAN CHRISTMAS CABBAGE
A favorite I'm posting from Allrecipes.com. I'm posting this for ZWT III. This recipe was submitted by Finn Roed who stated: "Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."
Provided by Happy Hippie
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Lay two slices of bacon across the bottom of a large pot.
- Cover with a layer of cabbage.
- Sprinkle a light dusting of flour and a pinch of caraway seed.
- Season with a little salt and pepper.
- Repeat layering as many times as possible until you run out of room.
- Fill the pot with enough water to come about 3/4 up the side.
- Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally.
- Let cool slightly, then stir in the vinegar and sugar.
- Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
- Note:.
- Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.
- A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.
Nutrition Facts : Calories 266.1, Fat 14, SaturatedFat 4.6, Cholesterol 20.6, Sodium 280.3, Carbohydrate 30, Fiber 4, Sugar 22.2, Protein 6.4
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