Tuesday, August 08, 2006

Scandinaviancooking: Swedish Meatballs and Gretchencooks: Creamed Cabbage and Red Onion

Well, this past weekend I went to IKEA for probably the first time ever (unless my mom snuck me there as a kid when we lived in Virginia). I've never seen such a huge warehouse of stuff that all seems so incredibly important to possess. Everything was so functional and fun! And more importantly...cheap! But the best part was waiting by the exit - the small Swedish food section. A whole little area full of fascinating things like jars of pickled herring and lingonberry jam.

When I got home, I was still in the mood for all things Swedish, so I decided on Swedish meatballs (yes, it's cliche, but delicious), Hasselback potatoes, and creamed cabbage and red onion for dinner.

Swedish Meatballs
From scandinaviancooking.com

½ pound ground pork
½ pound ground veal
¼ cup dry breadcrumbs
1 egg
½ cup half-and-half
¼ teaspoon dry mustard
¼ teaspoon freshly ground nutmeg
2 tablespoons olive oil
10 medium mushrooms, sliced
2 tablespoons flour
1 can beef broth

Combine the pork, veal, breadcrumbs, egg, half and half, mustard, and nutmeg until well mixed. Heat the olive oil in a frying pan. When it's hot, drop the meatball mixture in small rounds into the hot oil (I use a melon baller to get the right size - they should be small!). Cook for approximately five minutes or until done throughout. Drain on a paper towel. You may have to cook in batches depending on the size of your pan. When all the meatballs are cooked, add the sliced mushrooms to the fat remaining in the pan. Saute until soft, probably about five minutes. Sprinkle the flour over the mushrooms to absorb the oil. Add the beef broth slowly, stirring well. The broth will begin to thicken as it simmers. When the broth has started to thicken, add the meatballs back into the pan. Heat through and serve.

Makes 4 to 6 servings

Creamed Cabbage and Red Onion
From gretchencooks.com

1 large head cabbage, cored and chopped
1 medium red onion, chopped
1½ cups half-and-half
Juice of one lemon
White pepper
1 teaspoon sugar

Place chopped cabbage, onion, and half and half in a large pot. Bring to a boil. Lower heat and simmer until cabbage is soft. Add seasonings. You may need to adjust to your individual taste.

No comments: