Braised Red Cabbage
December 27, 2021
From Time/Life series. 325º oven, 2 hours. (Best served next day)
Ingredients
Small 2 lb red cabbage finely cut/shredded
4 TB butter
1 TB salt
1/3 C water
1/3 C red vinegar
1/4 C red currant jelly (or lingon berry)
1 small apple minced
DIRECTIONS
Add butter, salt, sugar,water & vinegar to large stainless steel dutch oven/pot. Bring to a boil on stove.
Add shredded cabbage, cover, bring back to a boil.
Remove covered pot from stove, move to oven, braise 2 hours. ( In the last 10 minutes add jelly and minced apples.)
Olsson Swedish Meatballs
January 29, 2013
This is adapted from the red “Swedish Food” cookbook, 1951 (4th edition)
Basic recipe ratio 3:1 ground beef:pork.
- ¾ LB ground beef (can use some veal)
- ¼ LB ground pork
- 1/3 C bread crumbs (or slice of old bread)
- 1 C water or milk (or soda water)
- 1 TB finely chopped onions, sautéed in 1 TB butter until golden
- 1 ½ tsp salt
- ¼ tsp white pepper (optional additions: or savory add dash of: marjoram, basil, thyme OR for Julbord: dash of ground cloves, allspice & ginger)
- 1 egg
Mix bread crumbs with water/milk, then mix all ingredients together.
Shape into SMALL balls, dip into water to keep spoon from sticking.
Fry in 2-3 TBS butter until evenly brown, shake pan continuously to keep balls round.
Swedish Meatballs
May 28, 2012
Pelle’s basic recipe: 60/40 beef/pork
red wine redux, veal bone glacé, cloves, all spice, ginger, white pepper.
(poached salmon- sauce blanche, caper, dill, lemon)
Olsson Recipes 