Swedish Cabbage And Orange Salad Food

CLASSIC SWEDISH PIZZA SALAD RECIPE - (4.4/5)

Steps:

• In a small bowl, combine vinegar, oil, sugar, salt, pepper, oregano and basil. Place the cabbage in a separate large bowl and pour the dressing over. Using clean hands, squeeze and knead the cabbage well to release juices. Do a taste test and adjust the flavor to your preference. Put a heavy bowl on top of the salad and weigh it down. Leave the salad to rest overnight in the refrigerator. I usually make a bigger batch than I have written up here because this cabbage salad makes a marvelous accompaniment to other dishes too. It keeps well for 5 to 6 in the fridge. When the salad starts to smell like an old scouring cloth, it's time to throw it away.

SWEDISH CABBAGE AND CRANBERRY SALAD

Steps:

• In a covered bowl, combine all ingredients & toss lightly.
• Chill in the refrigerator for at least 2 hours before serving.

SWEDISH CABBAGE CASSEROLE - KåLPUDDING

Steps:

• In a large non-stick skillet, heat 2 tablespoons oil or butter over medium-high heat. Add the cabbage and lightly fry it, often stirring, for about 5-10 minutes. Stir in 2 tablespoons molasses and season with salt and pepper to taste. Lower the heat to medium; cook until all the liquid has evaporated and the cabbage is caramelized, about 15 minutes. Set aside.
• Meanwhile, in a large mixing bowl, mix the pound of ground meat, 1 chopped onion, 2 cloves minced garlic, 1 cup heavy cream, 3 tbsp bread crumbs, 4 tbsp water, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.
• Add 1/3 of the caramelized cabbage to the meat mixture and mix again to combine.
• Place the meat mixture into a greased 10-inch cast-iron skillet or baking dish and top with the remainder of the cabbage. Bake for 45 minutes in a 350 degrees Fahrenheit preheated oven, or until meat is cooked and cabbage turns a beautiful brown color.
• Allow resting 10 minutes before serving. Serve with boiled or mashed potatoes and lingonberry preserves.

ORANGE CABBAGE SALAD

Steps:

• Finely grate approximately 3/4 teaspoon of peel from 1 of the oranges. Set orange and peel aside.
• Halve a second orange. Squeeze one half to get 2 tablespoons of juice. Set juice aside and discard the 1/2 orange shell.
• Peel the remaining 2 1/2 oranges and separate into segments. Cut into evenly sized chunks.
• In a large bowl, combine orange pieces, onion rings, shredded cabbage and cilantro.
• FOR DRESSING:
• Combine the oil, lemon peel, lemon juice, vinegar, sugar, reserved orange peel and orange juice in a screw-top jar.
• Cover jar and shake well.
• Pour all of the dressing into the salad, stirring to coat well.
• Cover and refrigerate for several hours to blend flavors, stirring occasionally.
• Prior to serving, drain excess dressing if desired.

SWEDISH CABBAGE

Steps:

• Core cabbage, then shred cabbage. Place in large pot and cook (on medium-high) in a small amount of water until tender (essentially steaming it). Will probably take about 10 minutes.
• Drain cabbage.
• Add remaining ingredients to cabbage, and stir.
• Serve.

SWEDISH RED CABBAGE

Steps:

• Melt butter in a heavy large Dutch oven over medium high heat.
• Add apples and onion and saute until tender, about 10 minutes.
• Stir in cabbage and stir frequently for about 8 minutes.
• Stir in sugar, vinegar, salt, cloves, and allspice.
• Cover and cook until cabbage is crisp-tender about 10 minutes.
• Uncover and add red wine and jelly and cook 5 minutes more.
• Add salt and pepper to taste if desired.

SWEDISH CABBAGE AND ORANGE SALAD

Steps:

• In a covered container, combine cabbage, oranges & raisins, then add oil & lemon juice & toss well.
• Chill in the refregerator for up to 2 hours.
• Serve with meat & fish dishes.

SWEDISH RED CABBAGE

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add choped apples and onion sauté until tender, about 10 minutes. Stir in cabbage and cook until slightly wilted, stirring frequently, about 8 minutes. Stir in sugar, cider vinegar, salt, cloves and allspice. Cover and cook until cabbage is crisp-tender, stirring occasionally, about 10 minutes. Uncover, add dry red wine and jelly and cook 5 minutes longer. Season to taste with salt and pepper. Serve warm, room temperature or chilled. (Cabbage can be prepared 1 day ahead. Cover and refrigerate. Reheat over low heat if serving warm.)