POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)
This is a traditional Norwegian main dish. My grandmother always served it with fresh peas. As good as the potato klubb are the first day, they're even better the second day sliced and fried in butter until golden brown. We like to have them for breakfast with fried eggs.
Provided by Vickie Spencer
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. Place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. Use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. Add additional flour if the dough is too sticky.
- Pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. Repeat with remaining dough and ham cubes. Set aside any extra ham.
- Fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. Carefully slide the balls into the boiling water, a few at a time. Loosen any sticking to the bottom of the pot. Simmer for 45 minutes to 1 hour. Remove with a slotted spoon, and drain on a plate. Serve hot with melted butter.
Nutrition Facts : Calories 378 calories, Carbohydrate 37.7 g, Cholesterol 61 mg, Fat 23.4 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 14.6 g, Sodium 910.8 mg, Sugar 0.8 g
BJARNE'S NORWEGIAN MEATBALLS
Both of my parents are Norwegian. Growing up, my mom used to make these meatballs. Later in life, my dad took over the meal prep, and he became a great cook. My mom did a good job, but my dad perfected the recipe. I think of him every time I make them now.
Provided by Debbie22
Categories World Cuisine Recipes European Scandinavian
Time 1h30m
Yield 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 10.3 g, Cholesterol 132.1 mg, Fat 22.2 g, Fiber 0.9 g, Protein 26.1 g, SaturatedFat 10.2 g, Sodium 1004.4 mg, Sugar 1.7 g
NORWEGIAN POTATO SOUP
Make and share this Norwegian Potato Soup recipe from Food.com.
Provided by ElaineAnn
Categories Potato
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Add all vegetables to meat stock. Season to taste and simmer for one hour.
- Combine beef, egg, milk and seasonings. Form into very small meatballs.
- Drop meatballs into boiling soup and cook 10 to 15 minutes.
Nutrition Facts : Calories 269.9, Fat 8, SaturatedFat 3.1, Cholesterol 52.6, Sodium 539.2, Carbohydrate 35, Fiber 4.8, Sugar 3.6, Protein 14.8
NORWEGIAN CABBAGE ROLLS
Velkommen! My take on traditional Norwegian kålruletter. My girlfriend likes the way I make them. I use a little less potato starch and throw some caraway seeds and rice in the filling, leaving a more meaty texture and a bit more flavor, in my opinion. Serve with brunsaus (brown gravy), rice, and boiled potatoes. Agurksalat (cucumber salad) is a great accompaniment to this dish.
Provided by Andrew Currin-Chodur
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h35m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
- Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
- Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
- Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
- Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
- Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 26.9 g, Cholesterol 84.4 mg, Fat 17.3 g, Fiber 8.4 g, Protein 16.1 g, SaturatedFat 8.7 g, Sodium 677.7 mg, Sugar 10.9 g
NORWEGIAN STUFFED POTATO PATTIES - FYLTE POTETFRIKADELLER
This recipe is based on one from an excellent cookbook called "Eat the Norway," where they say of it: "These potato patties are served as an evening meal with bread and tomato sauce."
Provided by Julesong
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, mash the boiled potatoes together with the butter, then stir in the egg, flour, salt, and pepper and mix well.
- From the potato mixture form 16 thin, flat patties.
- In a food processor, whir together the ham, onion, garlic, parsley, and Dijon until filling mixture is well-chopped and incorporated.
- Spread the filling on 8 of the patties and then use remaining patties to top the filling; press the edges together well.
- In a skillet, heat the oil and butter together, then brown the patties on each side (turning only once) until golden.
- Serve them hot with tomato sauce and toast.
Nutrition Facts : Calories 667.6, Fat 17.1, SaturatedFat 7.5, Cholesterol 105.3, Sodium 1271.3, Carbohydrate 104.3, Fiber 12.9, Sugar 6.2, Protein 26.4
WHOLE STUFFED CABBAGE
When I discovered you could stuff a whole cabbage instead of the individual leaves, I never made "cabbage rolls" again. I find this to be much easier and quicker than stuffing the leaves. It is my favorite way to make stuffed cabbage, and the flavor of the stuffed cabbage leaves is not lost by stuffing the head. NOTE: Different varieties of cabbage may take less time to cook.
Provided by Dee514
Categories Rice
Time 2h15m
Yield 1 Stuffed Cabbage Head, 6 serving(s)
Number Of Ingredients 14
Steps:
- Prepare tomato sauce: In a 3 quart saucepan combine first 6 ingredients.
- Over high heat, heat to boiling.
- Reduce heat to low, simmer covered for about 20 minutes.
- While sauce is cooking, prepare cabbage.
- Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves and set aside.
- Cut out the stem and center of the cabbage, leaving a 1 inch thick shell.
- Dice the cabbage you removed from the center of the head.
- In a 5 quart Dutch oven, over medium heat, cook ground beef, onion, garlic, salt, pepper and 1 cup diced cabbage until meat is browned and cabbage is tender (about 15 minutes).
- Stir in rice and 1 cup of tomato sauce, remove from heat.
- Fill cabbage shell with meat mixture.
- Cover the opening with reserved cabbage leaves, and tie with clean string.
- In same dutch oven, stir in water, scraping to loosen brown bits.
- Add remaining diced cabbage and tomato sauce to pan.
- Place stuffed cabbage head (stem-end down) in sauce; over high heat, heat to boiling.
- Reduce heat to low and simmer, basting occasionally, until cabbage is tender (about 1 1/2 hours).
- When done, remove from Dutch oven and place cabbage in a deep platter, remove string.
- Spoon sauce over cabbage, slice cabbage head into wedges to serve.
Nutrition Facts : Calories 305.9, Fat 12, SaturatedFat 4.6, Cholesterol 51.4, Sodium 900, Carbohydrate 32.6, Fiber 7, Sugar 14.9, Protein 19.4
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