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.

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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

Savoy and Zucchini Salad

Cabbage, cabbage, cabbage and more cabbage! Many people think that cabbage (of any kind) is boring and tasteless. Well, we believe that cabbage (of any kind) is great and tasted fabulous – especially in its raw form. And what’s even better is, that it saturates more than green salad.

So once again we have made a salad with cabbage as the main ingredient.

Remember, that whenever you use cabbage (or other vegetables grown near the soil) it is extremely important to rinse it thoroughly in water, as it often contains dirt. Not only does it taste bad, but it is also unhealthy for you.

Hope that you will enjoy the recipe 🙂

 

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1/2 cup almonds, roasted

2-3 tbsp. cilantro

1 cup sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper

 

Mix together vinegar, oil, honey, sugar, salt and pepper and stir to combine. Chop the onion into small cubes and add to the dressing. Stir to make sure that all the onion cubes gets marinated. Let rest while preparing the rest of the salad.

Slice the cabbage thinly, rinse in cold water and set a side to let the water drip off. You can help the dripping process, using a colander. Cut the zucchini in half lengthways and remove the core. Slice thinly (use a mandolin iron if you have one).

Place sour cream, lemon juice and minced garlic in a bowl and stir to combine. Taste and season with pepper.

Mix cabbage, zucchini slices and dressing in a bowl and stir well to make sure that it is well combined. Let rest in the fridge for at least 30 minutes, preferably 1-2 hours.

Arrange on a plate just before serving and sprinkle the marinated onions on top, followed by the roasted almonds and cilantro.

Serve as a side dish for your favorite meat or as a lunch salad alone.

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Bon Appétit!

Ingredients (4 servings)

1/2 red onion

2 tbsp. blackcurrant vinegar

1/2 tbsp. olive oil

1/2 tsp. honey

1/4 tsp. sugar

Salt

Pepper

1/2 savoy cabbage

1 zucchini

1.25 dl almonds, roasted

2-3 tbsp. cilantro

2.5 dl sour cream

2 garlic cloves, minced

1/2 lemon, juice

Pepper

 

Crunchy Salad

This salad is nothing less than fabulous, fresh and worth trying 🙂 The combination of the crispy cabbage, the fat roasted almonds, the juicy and crispy apple the creamy feta cheese and the sour raspberries is  great in more than one way.

We served it with a great medium rare steak and oven roasted potatoes, but it goes well with kinds of meat or fish as well.

You should really give yourself the joy of trying this lovely, fresh and crunchy salad. Hope that you will love it as much as we do 🙂

 

Ingredients (2 servings)

1/4 pointed cabbage

1 apple (I use pink ladies)

1/2 cup feta cheese

1 tsp. sesame seeds

20 almonds, roasted

10 raspberries, fresh

 

Marinade:

2 tbsp. white wine vinegar

2 tbsp. honey

1 tbsp. good quality olive oil

1/2 tsp. chili flakes

1 lime, juice only

Salt

Pepper

 

Whisk together white wine vinegar, honey, lime juice, olive oil and chili flakes and season with salt and pepper. Set aside while preparing the rest.

Cut the cabbage into fine thin pieces and the apple into small cubes. Add the marinade and the sesame seeds and mix well.  Refrigerate for 10-15 minutes. Break the feta cheese into small pieces mix with the cooled cabbage.

Chop the roasted almonds roughly, and cut the raspberries into half.

Arrange the cabbage on a beautiful plate and sprinkle with chopped almonds and raspberries.

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Bon Appétit!

Ingredients (2 servings)

1/4 pointed cabbage

1 apple (I use pink ladies)

1.25 dl feta cheese

1 tsp. sesame seeds

20 almonds, roasted

10 raspberries, fresh

 

Marinade:

2 tbsp. white wine vinegar

2 tbsp. honey

1 tbsp. good quality olive oil

1/2 tsp. chili flakes

1 lime, juice only

Salt

Pepper

 

Traditional Coleslaw

Coleslaw is without doubt a main dish when having a barbecue party, and is perfect for pulled pork, spareribs or smoked pork cheeks.

We have tried many combinations (adding carrots, herbs, low-fat sour cream, chopped jalapeños and lemon), but found this one to be the best. It is the combination of the cabbage, the intense onions, fat from the sour cream, sweetness from the sugar and sourness from the vinegar that makes the coleslaw tasteful and delicious.

 

Ingredients (6-8 servings)

1/2 cabbage

2 red onions

1 cup sour cream (don’t use low-fat)

1/3 cup confectioners sugar

1/8 cup apple cider vinegar

2 tbsp. mayo

 

Cut cabbage and onions into thin slices and mix it together in a bowl.

Coleslaw 1_Fotor_Collage

I another bowl mix together sour cream, confectioners sugar, apple cider vinegar and mayo. mix until smooth.

Coleslaw 2_Fotor_Collage

Pour the dressing over the cabbage and onions and mix well. Let rest in the fridge for at least 1 hour, over night would be perfect.

Coleslaw 3_Fotor_Collage

Serve in pulled pork burger as shown on the picture below or as a side dish for spare ribs or any other smoked meat 🙂

Pulled Pork Burger 4

Bon Appétit!

 

Ingredients (6-8 servings)

1/2 cabbage

2 small onions

2.5 dl sour cream (don’t use low-fat)

0.8 dl confectioners sugar

0.8 dl apple cider vinegar

2 tbsp. mayo