Best Creamed Cabbage Norwegian Style Recipes

NORWEGIAN CREAM OF CABBAGE SOUP

Steps:

• Scrub the potatoes well but do not peel.
• Cook in water to cover until well done, about 30 minutes after the water boils.
• In a soup pot, melt 2 tablespoons butter.
• Add the onion and saute until golden brown and sweet, about 10 minutes.
• Add the caraway seeds and saute for 1 minute.
• Coarsely chop two-thirds of the cabbage (including the cores).
• Add to the soup pot.
• To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot.
• Cook until the cabbage is sweet and limp.
• Blend the onion-cabbage mixture with the potatoes, potato water, and milk.
• Set aside.
• Finely chop the remaining cabbage.
• In the soup pot, melt 2 tablespoons butter.
• Add the remaining cabbage and saute until the cabbage is limp.
• Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar.
• Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
• Taste and adjust the seasonings.

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.

NORWEGIAN CREAM OF CABBAGE SOUP

Steps:

• 1. Scrub the potatoes well but do not peel. Cook in water to cover until well done, about 30 minutes after the water boils.
• 2. In a soup pot, melt 2 tablespoons butter. Add the onion and sauté until golden brown and sweet, about 10 minutes. Add the caraway seeds and sauté for 1 minute.
• 3. Coarsely chop two-thirds of the cabbage (including the cores). Add to the soup pot. To speed the cooking you might want to add the cabbage a little at a time and let it cook down, or add it all at once and cover the pot. Cook until the cabbage is sweet and limp.
• 4. Blend the onion-cabbage mixture with the potatoes, potato water, and milk. Set aside.
• 5. Finely chop the remaining cabbage. In the soup pot, melt 2 tablespoons butter. Add the remaining cabbage and sauté until the cabbage is limp.
• 6. Add the blended mixture to the soup pot, along with the salt, pepper, and vinegar. Heat gently until simmering, then simmer for 5-10 minutes to blend the flavors.
• 7. Taste and adjust the seasonings.