Finnish Maksa Kukuja Food

FINNISH MAKSA KUKUJA

Finnish Maksa Kukuja image

Liver dumplings,My Finnish Grandmother made these when I was a child, and I still love them. After they are cooked you can't taste the liver flavor, they are rich and creamy.

Provided by yoopertwo

Categories Beef Organ Meats

Time 3h

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 lbs calf liver (if frozen pat dry)
1/4 lb suet, Very important
2 medium onions
1 1/4 cups oatmeal (regular Not coarse)
1 1/4 cups graham flour, health food store
salt and pepper
some white bread flour, to make dough pliable

Steps:

Grind the first 3 ingredients with fine chopper blade. (grind onion first, and save the onion juice, in case moisture is needed.
DO NOT add water or milk, work dough until all the flours are worked in).
Add the rest of the ingredients and mix and knead with hands to make a fairly hard dough.
Roll out dough to 1/8" thick. Cut into squares appox 3"X 3" Put finger hole in center (like a doughnut).
Allow squares to dry for about 1 hour.
Now, bring water to a boil in large pot.
Add 1 Tbl salt.
When boiling, drop squares into water. Cook in boiling water for 1 hour,keep covered.
Serve with Lots of real butter.
NOTE: you can remove the patties and then boil down the water to make a gravy or just serve with butter.

Nutrition Facts : Calories 706.4, Fat 37.2, SaturatedFat 17.9, Cholesterol 585.5, Sodium 136.7, Carbohydrate 50.1, Fiber 7.1, Sugar 2.9, Protein 43

FINNISH LIHAKAALILAATIKKO - MEAT AND CABBAGE CASSEROLE

Finnish Lihakaalilaatikko - Meat and Cabbage Casserole image

Absolutely delicious! It's what I make when I want creamy cabbage rolls, but is much easier to make. Good for potlucks! Adapted from a recipe from "The Finnish Cookbook" by Beatrice A. Ojakangas.

Provided by Julesong

Categories One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 small cabbage, shredded
1/4 cup minced onion
2 tablespoons butter
2 tablespoons dark corn syrup or 2 tablespoons molasses
2 teaspoons salt
white pepper, to taste
1/4 teaspoon ground marjoram
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 lb lean ground beef
1 cup breadcrumbs
1/2 cup milk
2 eggs, beaten
2 tablespoons grated parmesan cheese

Steps:

Preheat oven to 350 degrees F.
In a large pot, simmer the cabbage in boiling water to cover until tender-crisp, about 5 to 7 minutes; drain.
Remove from heat and add the onion, butter, syrup, salt, white pepper, marjoram, allspice, and nutmeg and stir well to combine.
In another bowl, mix together the ground beef, bread crumbs, milk, and eggs.
Butter a 2-quart casserole dish.
Place a layer of the cabbage mixture into the dish, then a layer or meat mixture; repeat until mixtures are used up, ending with the cabbage.
Sprinkle with the Parmesan then bake at 350 degrees F for 1 hour.
Let sit for 5 minutes before serving, then serve alongside lingonberries, cranberry sauce, or currant jelly.
Note: this is also good with 3/4 lb ground beef and 1/4 lb ground pork; you can also mix in about 1/2 cup of tomato-based pasta sauce into the cabbage mixture, if you're wanting tomato.

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