Vitkals Och Lingonsallas Swedish Cabbage And Cranberry Salad Recipes

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SWEDISH CABBAGE AND CRANBERRY SALAD



Swedish Cabbage and Cranberry Salad image

This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed for the salad to chill.

Provided by Sydney Mike

Categories     Fruit

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

1 cup cabbage, finely shredded
3/4 cup whole berry cranberry sauce
1 tablespoon lemon juice
1/4 teaspoon salt

Steps:

  • In a covered bowl, combine all ingredients & toss lightly.
  • Chill in the refrigerator for at least 2 hours before serving.

CRANBERRY GELATIN SALAD I



Cranberry Gelatin Salad I image

I made this for Thanksgiving and it was the most popular dish we had!

Provided by LDSPEAKE

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 8h15m

Yield 12

Number Of Ingredients 5

2 (0.3 ounce) packages sugar-free cherry flavored Jell-O® mix
2 cups boiling water
1 (16 ounce) can jellied cranberry sauce
1 (20 ounce) can crushed pineapple, drained
½ cup chopped pecans

Steps:

  • Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
  • Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 22.5 g, Fat 3.4 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 62.2 mg, Sugar 21.1 g

SWEDISH CABBAGE



Swedish Cabbage image

I have fond memories of Sweden and it was there that I learned to love fresh dill. They seemed to find a way to put in just about every dish!!! This one sounds delish. From cooks.com and posted for ZWT.

Provided by januarybride

Categories     Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 medium head cabbage
3 tablespoons butter
1 teaspoon lemon juice
2 teaspoons dill weed

Steps:

  • Core cabbage, then shred cabbage. Place in large pot and cook (on medium-high) in a small amount of water until tender (essentially steaming it). Will probably take about 10 minutes.
  • Drain cabbage.
  • Add remaining ingredients to cabbage, and stir.
  • Serve.

SWEDISH CABBAGE ROLLS (KALDOLMAR)



Swedish cabbage rolls (kaldolmar) image

A classic Swedish dish. This is the recipe from the late Tore Wretman (1918-2003), the actual inventer of Swedish gastronomy. According to him, it's his grandma's recipe, and the source is his memoires "Mat och Minnen", Bra Bockers Forlag, 1987. Since Tore always was asked, at every occasion, what his favorite dish was, he decided to always answer "kaldolmar", which - with his own words - was as close to the truth as one could get!

Provided by Andreacute Grisell

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 14

1 medium white cabbage or 1 medium preferably savoy cabbage, as fresh as possible
6 ounces ground beef
6 ounces ground pork
nutmeg (optional)
1/2 cup milk (for the meat)
2 eggs
1 onion
1/4 cup round-grain rice (e.g Avorio)
1/2 cup milk (for the rice)
salt
white pepper
2 tablespoons sugar or 2 tablespoons light syrup
3 tablespoons butter
2 cups beef stock (or sauce)

Steps:

  • Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes.
  • Separate the outer leaves and remove any coarse stalks.
  • Let cool.
  • Rinse the rice and boil soft in the milk for about 20 minutes.
  • Let cool.
  • Finely chop the onion and sautée in the butter until transparent.
  • Let cool.
  • Mix meat, eggs, onion, milk, spices and rice.
  • Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls).
  • Place them on a greased tray.
  • Put the sugar or syrup on top together with a little melted butter.
  • Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes.
  • Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley.
  • (Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).

SWEDISH CABBAGE ROLLS-KALDOLMAR



Swedish Cabbage Rolls-Kaldolmar image

Make and share this Swedish Cabbage Rolls-Kaldolmar recipe from Food.com.

Provided by VickyJ

Categories     Pork

Time 2h15m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 head cabbage
1 cup cooked rice
1 lb ground lean pork
1 teaspoon salt
1/2 teaspoon ground allspice
1 egg
1/4 teaspoon salt
2 tablespoons melted butter
1/2 cup light cream
1 cold cooked potato, grated
1 lb ground beef
1 medium onion, chopped
1/2 teaspoon pepper
1/2 teaspoon sugar
3 tablespoons flour
1/4 cup butter (or more)
1 tablespoon flour

Steps:

  • Wash cabbage and remove any damaged outer leaves, cut out core.
  • Bring a large pot of water to boiling.
  • Add cabbage to wilt leaves while preparing stuffing.
  • Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
  • Separate leaves from cabbage as they wilt and drain:.
  • Return cabbage to water to wilt inner leaves.
  • Shape stuffing into oblong patties and place on core end of cabbage leaf.
  • Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
  • It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
  • Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
  • Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
  • Cover dish with aluminum foil.
  • Heat over to 300 degrees.
  • Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
  • Remove baking dish from oven and place cabbage rolls on a warm platter.
  • Mix the 1 tablespoon flour and cream in a small pan.
  • Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
  • Season to taste.
  • Pour gravy over cabbage rolls before serving.

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