Recipe Archives->Casseroles->Cabbage Stew

Norwegian Meatballs with Cabbagestew

500 grams ground/minced meat
250 grams minced fat and lean pork
1 1/2 teaspoon salt
2 1/2 tablespoon potatoe flour
2 dl milk or water
1 egg
1 onion

At first you mix the two first ingredients. Then work the salt into
the minced meat until it gets tough. Add the flour, and work it
good. Then thin the pastry, thin with a little bit at a time. then
tou work in the egg. And at last work in fine chopped onion. Form
the meatdough into one tablespoonlarge balls. A smart thing to do
is to dipp the spoon you form the meatballs with in a glass of cold
water before each ball, Then they will not stick. Fry them until
they get nice brown. Then put them in a casserole and fill it with
water until the meatballs are covered.Let them goile in 10 minutes.
Add some bullionpowder like you want it. Then make a mixture of
water and flour to make the sauce thick.  Then add some brown colour
(A sugar colouramente)


Cabbagestew
 
500 grams cabbage
salt
butter
milk
flour
 
Cut the cabbage into pieces. The boil them in water with salt in 
about 20-30 minutes. 

Make the white sauce: Melt some butter, add a coupple of teaspoon
flour, then thin with milk until you have the right consistency. 
Add the cabbage into the sauce (no water!) and keep it warm, not
boiling, for five minutes.

Serve with boiled potatoes.
 

Printable version: cabbage-stew.txt.