Meatballs and Stewed cabbage – renewal of an old Danish classic

Meatballs and stewed cabbage is an old classic in the Danish kitchen, but many young people finds it boring, tasteless and totally overcooked!

We believe that everything can taste good, as long as it has been cooked be love and sometimes a good portion of patience 😉 So a few days ago we invited my parents over for dinner and decided to renew the old classic which was a regular dish during my childhood winters. I was quite excited to hear my parents opinions as it matters a lot, so I must admit that I was a bit nervous. However, the nervousness was completely pointless as they LOVED it and almost licked the plates – Chris loved it too, and he is normally NOT a fan of traditionally Danish food 🙂

 

Ingredients (4 servings)

Meatballs:

1/2 lb. minced pork

1/2 lb. minced veal

1 large onion, minced

1 egg

3 tbsp. oatmeal

1/4 cup milk

Salt & pepper

2 tbsp. butter

 

Stewed Cabbage:

1/2 cabbage, thinly sliced

2-3 shallots, sliced

1 cup corn

2 tbsp. butter

2 tbsp. flour

3 cups milk

3 tbsp. chives, chopped

Salt & pepper

 

Instructions

Meatballs:

Combine all ingredients for the meatballs in a bowl and use your fingers to mix it together. Cover with plastic foil when combined and let rest in the fridge for at least 30 minutes, preferably 1-2 hours.

IMG_1427

IMG_1428

Divide the meat into 16 equally sized pieces and form as small balls. Melt half of the butter at medium heat and place half of the meatballs in the pan. Press slightly on top of the meatballs so they get a bit flat instead of round. Fry for 6-7 minutes on each side. IMG_1430

Place in a 200F warm oven while frying the other half of the meatballs. Keep warm until serving.IMG_1431

Stewed Cabbage:

Cook the sliced cabbage in salted water 12 minutes. Transfer to a colander and let the water drip of.

Melt butter and sauté sliced onions until soft. Add the flour and whisk well until the butter has absorbed the flour and the roux is thick and shiny. IMG_1433

Slowly pour the milk into the roux while whisking. Be careful not to add to much milk at a time – the roux needs to keep cooking ALL the time and adding too much milk will slow down the process.

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Add the corn, season with salt and pepper and let cook at low heat for 5-10 minutes.  IMG_1435

Add the cooked cabbage and chopped chives a few minutes before serving and make sure that all cabbage gets turned in the sauce.IMG_1437

Serve the stewed cabbage together with the meatballs and cook potatoes 🙂IMG_1438

Bon Appétit!

 

Metric measures

Meatballs:

225 g minced pork

225 g minced veal

1 large onion, minced

1 egg

3 tbsp. oatmeal

0.6 dl milk

Salt & Pepper

2 tbsp. butter

 

Stewed Cabbage:

1/2 cabbage, thinly sliced

2-3 shallots, sliced

2.5 dl corn

2 tbsp. butter

2 tbsp. flour

7.5 dl milk

3 tbsp. chives, chopped

Salt & pepper

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2 thoughts on “Meatballs and Stewed cabbage – renewal of an old Danish classic

  1. You guys have left a few LIKES on our blog so I thought I’d stop by and poke around. I know nothing about Scandinavian food, except for high-octane drinks flavored with caraway and fish buried in the the ground to allow it to ferment. This looks like an interesting combination, but as someone who’s accustomed to using a lot of seasoning, this seems very mild. Is it considered Danish comfort food? Ken

    1. You are absolutely right about the seasoning!! If I asked my mom to make stewed cabbage and meatballs, she would only season with salt and pepper and the stew would only contain the white sauce and the cabbage – nothing else! And this a general ‘problem’ in Old traditional Danish food – it lacks seasoning, while the newer Nordic Kitchen is filled with spices from all over the world.

      I’m not sure that I, as a young food-exploring woman, would consider stewed cabbage as comfort food, but I am sure that my parents generation would 🙂

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