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Cabbage Rolls - "Kåldolmar"
- 1 small head white cabbage, water, salt
- Filling:
- 1 dl (½ cup) water
- ½ dl (1/4 cup) white rice
- 3 dl (1½cups) milk
- 350 g(about 12 oz) ground beef
- salt, white pepper, thyme
- margarine or butter
- 1 dl (½ cup) light cream
Cut out the core and put the cabbage in salted boiling water.
Cook covered, until the leaves are slightly soft and easy to remove from the
core. Peel off the leaves one by one and drain on a rack or towel. Trim the
coarse centre vein of each leaf. To make the filling, bring the water to a
boil. Add the rice and cook covered, until the water is almost absorbed. Stir
in the milk and cook till the mixture resembles a thin porridge. Let cool. Mix
with the meat and spices, add more milk if necessary. Put a large tablespoonful
of filling on each cabbage leaf. Fold the leaf around the filling and secure
the roll with a toothpick. Heat a skillet with a little margarine or butter.
Brown a few rolls at a time, over moderate heat. Transfer to a casserole. When
all the cabbage rolls are browned add a little beef bouillon or water to the
casserole, cover and let simmer for about 30 minutes. Add the cream and cook
for another 15 minutes. Serve with boiled potatoes and lingonberry
preserve.
Meatballs - "Köttbullar"
- 1 dl (½ cup) fine dry bread crumbs
- 1 dl (½ cup) light cream
- 1 dl (½ cup) water
- 200 g (7 oz.) ground beef
- 200 g (7 oz.) ground lean pork
- 1½ tsp. salt
- ½ tsp. ground allspice
- 2 tbl grated yellow onion
- (and/or 2 crushed garlic cloves)
- 1 egg, beaten
- 3 tbl margarine or butter
Mix the bread crumbs, cream and water; set aside for 5 minutes.
Work together the beef, pork, salt, allspice and onion. Gradually add the bread
crumbs, then the egg. Blend well and fry a sample to test the seasoning. Shape
into balls. Make large meatballs to be served for dinner or small meatballs for
the smörgåsbord. Heat part of the margarine or butter in a skillet.
Add 10 to 15 meatballs. Fry over moderate heat until the meatballs are
beautifully brown and cooked through. Transfer to a serving dish and keep hot
while frying the remaining meatballs. Serve with boiled potatoes, lingonberry
preserve and a tossed salad.
Ginger Snaps - "Pepparkakor" Makes about 50 cookies
- 3 dl (1½ cups) syrup
- 4 dl (1 & 3/4 cups) sugar
- 1½ tablespoons ginger
- 1½ tablespoons cinnamon
- 1 tablespoon cloves
- 350 g (12 oz.) margarine or butter
- 3 dl (1½ cups) whipped cream
- about 2½ litre or 1½ kg (3lb. 5 oz.) flour
- 1 tablespoon baking soda
Stir the syrup with sugar, spices and margarine until well mixed.
Whip the cream till frothy and stir into the batter, a little at a time.
Dissolve the baking soda in a little water and add together with part of the
flour. Cover the dough which should be quite firm, let stand until the
following day. Knead the dough, adding the remaining flour. Roll out a small
part and bake a test cookie in a 175 to 200 C oven. If the cookie spreads, add
a little more flour to the dough. Roll out the dough and cut with cookie
cutters into hearts, stars, pigs etc. Let the cookies cool on the cookie sheet
after baking. The cookies may be decorated with white frosting made of sifted
powdered sugar stirred with egg white and a few drops vinegar or lemon juice to
a thick smooth paste.
Literature on Swedish cooking
Read more and do your own Swedish cooking with the help of Swedish
recipes; Favorite Swedish Recipes by Sam Erik Widenfelt.
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