Time-Honored Norwegian Recipes: Adapted to the American Kitchen

Time-Honored Norwegian Recipes: Adapted to the American Kitchen

by Sigrid Marstrander, Erna Oleson Xan

Other Format(Spiral Bound)


Product Details

ISBN-13: 9781932043273
Publisher: Penfield Books
Publication date: 10/31/2004
Product dimensions: 3.80(w) x 5.50(h) x 0.50(d)


Red Cabbage p. 65

This dish makes a hit wherever it goes. It is good with pork or other meats.

1 large head red cabbage
2 tablespoons butter, divided
1-¼ teaspoons caraway seeds
1 tablespoon flour
1 teaspoon salt
2 cups meat stock or water
1 tablespoon vinegar
1 tablespoon sugar

Cut away core of cabbage. Soak head in cold, salted water for 10 minutes and drain. Shred into fine strips. Grease bottom of a kettle with 1 tablespoon butter. Layer alternately cabbage, caraway seeds, and dots of butter; sprinkle flour and salt on each layer. Add stock or water. Cover and boil 1-½ hours, stirring frequently. Do not let boil dry. Before serving stir in vinegar and sugar. Add more salt if desired. Serves 6. Spiral bound, 5-½ x 3-½", 146 pages.

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