SWEDISH CABBAGE AND CRANBERRY SALAD
This recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed for the salad to chill.
Provided by Sydney Mike
Categories Fruit
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- In a covered bowl, combine all ingredients & toss lightly.
- Chill in the refrigerator for at least 2 hours before serving.
VITKALS-OCH LINGONSALLAS (SWEDISH CABBAGE AND CRANBERRY SALAD)
Make and share this Vitkals-Och Lingonsallas (Swedish Cabbage and Cranberry Salad) recipe from Food.com.
Provided by Az B8990
Categories Vegetable
Time 2h5m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients together and gently mix. Chill for a couple of hours or more.
Nutrition Facts : Calories 334.3, Fat 0.4, Sodium 73, Carbohydrate 86, Fiber 3.8, Sugar 81.6, Protein 1.5
TURKEY, WILD RICE AND CRANBERRY SALAD
This is something great to do with that leftover turkey. My friend Gail makes this with fresh cooked turkey.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring 3 cups water, wild rice and 1/2 tsp salt to boil in heavy medium saucepan.
- Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes.
- Cool rice completely.
- Set aside.
- Combine cranberries and remaining 1 tbsp water in heavy small saucepan.
- Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes.
- Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes.
- Transfer to plate and refrigerate until chilled.
- Steam carrots until crisp-tender, about 4 minutes.
- Rinse carrot with cold water to cool.
- Whisk olive oil, lemon juice and garlic to blend in small bowl.
- Season dressing with salt and pepper.
- Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl.
- Pour dressing over.
- Add cranberries and toss thoroughly.
- (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves.
- Divide salad among plates and serve.
SWEDISH RED CABBAGE
Categories Sauté Christmas Vegetarian Apple Cabbage Bon Appétit
Yield Serves 8
Number Of Ingredients 11
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.)
SWEDISH CABBAGE
I have fond memories of Sweden and it was there that I learned to love fresh dill. They seemed to find a way to put in just about every dish!!! This one sounds delish. From cooks.com and posted for ZWT.
Provided by januarybride
Categories Greens
Time 15m
Yield 6 serving(s)
Number Of Ingredients 4
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 CABBAGE ROLLS-KALDOLMAR
Make and share this Swedish Cabbage Rolls-Kaldolmar recipe from Food.com.
Provided by VickyJ
Categories Pork
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Wash cabbage and remove any damaged outer leaves, cut out core.
- Bring a large pot of water to boiling.
- Add cabbage to wilt leaves while preparing stuffing.
- Turn off heat under cabbage, mix together potato, rice, meats, onion, the 1 teaspoon salt, pepper, allspice, sugar, and egg.
- Separate leaves from cabbage as they wilt and drain:.
- Return cabbage to water to wilt inner leaves.
- Shape stuffing into oblong patties and place on core end of cabbage leaf.
- Fold over sides of leaf slightly and roll up, tucking in sides of leaf if possible.
- It may be necessary to fasten rolls with toothpicks, if used, they should be removed before placing rolls in baking dish.
- Mix 3 tablespoons flour and the 1/4 teaspoon salt and roll cabbage leaves in mixture; brown in large skillet.
- Remove cabbage rolls as they are browned and place in a large, flat, greased baking dish.
- Cover dish with aluminum foil.
- Heat over to 300 degrees.
- Bake 1 1/2 hours basting frequently with the 2 tablespoons melted butter.
- Remove baking dish from oven and place cabbage rolls on a warm platter.
- Mix the 1 tablespoon flour and cream in a small pan.
- Add the liquid from baking dish: Cook and stir over moderately low heat until thickened.
- Season to taste.
- Pour gravy over cabbage rolls before serving.
RED CABBAGE WITH BALSAMIC VINEGAR & CRANBERRIES
This vibrant veggie Christmas side dish beautifully contrasts sweet and savoury, make it up to four days in advance or freeze it
Provided by Good Food team
Categories Dinner, Side dish
Time 1h10m
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
- Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
- Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.
Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
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