Best Cabbage Norway Recipes

NORWEGIAN CABBAGE ROLLS

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.

NORWEGIAN FåRIKåL, LAMB & CABBAGE

Steps:

• Rinse and cut the cabbage into large wedges.
• Cut the leg of lamb into several large pieces.
• Pour the water into a large pot or dutch oven.
• Layer the cabbage and lamb in the pot along with salt between layers, starting and ending with cabbage.
• Put whole pepper inside a tea strainer or other enclosure to keep it contained, and place into pot along with the meat and cabbage.
• Cover the pot, bring to a boil, then lower the temperature to a very gentle boil.
• Be careful not to let the pot go dry. Add more water if needed.
• Let cook for 2 - 2½ hours until the meat is fork tender and easy to pull apart.
• Serve the lamb & cabbage with potatoes boiled in lightly salted water, and pour plenty of the lamb stock over potatoes and meat. Also keep salt and pepper shakers at the table to add more as needed.

NORWEGIAN CHRISTMAS CABBAGE

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.

CREAMED CABBAGE- NORWEGIAN STYLE

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.

CABBAGE-NORWAY

Steps:

• Preheat oven to 350°F.
• Cut cabbage into shreds.
• Place cabbage in sauce pan and add boiling water and salt.
• Bring to boil and simmer for 2 minutes, drain.
• In another pan heat butter, stir in flour with whisk.
• Blend well, add milk stirring rapidly. Season with salt and pepper.
• Remove from heat and stir in cheese, add cayenne pepper to taste.
• Combine cabbage and sauce. Spoon into a buttered casserole.
• Mix bread crumbs with butter.
• Top cabbage with butter-bread crumbs.
• Bake about 20 minutes and until topping is browned.