Norwegian Coleslaw Food

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt
• cover and refrigerate for at least a couple of hours
• While the cabbage is in the refrigerator, in a saucepan, heat the sugar, vinegar, and seeds.
• Simmer for 10 minutes
• Cool completely
• Add to the cabbage along with the rest of the vegetables
• Stir well
• Cover and refrigerate for at least 24 hours however longer is better
• It will keep up to 2 weeks in the refrigerator

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt.
• Cover and refrigerate at least 2 hours.
• Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
• Cool completely.
• Add to the cabbage along with the remaining vegetables.
• Cover and refrigerate at least 24 hours before serving (longer is better).
• Keeps 4-6 weeks in the refrigerator.

SWEDISH COLESLAW

Steps:

• Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
• In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
• Cover and place in the refrigerator. This will keep for several days.

SCANDINAVIAN FENNEL, APPLE COLE SLAW

Steps:

• Place fennel, green and red cabbage, apples, and celery in a bowl.
• In a separate small bowl, whisk together the oil, caraway, buttermilk, sugar, and vinegar.
• Pour the marinade over the vegetables and toss thoroughly.
• Cover and chill for about 1 hour. Add salt to taste just before serving. Enjoy!

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

BJARNE'S NORWEGIAN MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a jelly roll pan.
• Combine bread crumbs, milk, eggs, onion, ginger, salt, nutmeg, garlic, and black pepper in a mixing bowl. Let stand until bread crumbs absorb milk, about 5 minutes. Stir until just mixed and add ground beef. Mix until well blended. Shape mixture into 1-inch meatballs and place on the prepared pan.
• Bake in the preheated oven until browned, about 18 minutes. Set meatballs aside.
• Melt butter in a large skillet over medium-high heat. Saute onion until tender, about 3 minutes. Stir in flour and cook until lightly browned, about 2 minutes. Slowly add broth; cook and stir gravy until smooth and thickened, 5 to 10 minutes. Blend in cream, cayenne pepper, and black pepper.
• Gently stir cooked meatballs into gravy and heat through, but do not boil, about 5 minutes more.

NORWEGIAN CHRISTMAS CABBAGE

Steps:

• Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
• Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

NORWEIGIAN COLESLAW

Steps:

• toss cabbage with salt and chill one hour.
• in a saucepan, heat sugar, vinegar and seasonings.
• cook til sugar dissolves about 10 minutes.
• add to cabbage, along with remaining veggies.

CAMPERS' COLESLAW

Steps:

• In a small saucepan, combine first five ingredients. Bring to a boil; cook and stir until sugar is dissolved, 1-2 minutes. Remove from heat; cool completely. , In a large bowl, toss vegetables with dressing. Refrigerate, covered, until cold. Serve with a slotted spoon.

CREAMED CABBAGE- NORWEGIAN STYLE

Steps:

• Boil cabbage until tender, approximately 30 minutes and drain well.
• Make a roux from the butter, flour and milk stirring constantly until it turns a light brown. Add bouillon and stir to combine.
• Add cabbage, salt, pepper and nutmeg and stir to mix together.
• Serve.