This title features more than 65 recipes, plus exquisite photos of silver pieces from Vesterheim Norwegian American Museum in Decorah, Iowa.
Recipes include cauliflower soup, fish and shrimp in pastry shells, pork tenderloin, glazed carrots, rye bread, sour cream waffles, duchess cake, stacked cookies, red berry pudding with cream, and apple pie.
|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.