Norwegian Stuffed Onions Recipes

GREEN ONION & DILL STUFFED MUSHROOMS

Steps:

• Remove stems from mushrooms; chop stems.
• Cook stems and onions in butter or margarine till tender but not brown.
• Add bread crumbs, dill, salt and worcestershire.
• Fill mushrooms crowns with onion mixture; place on baking sheet.
• Bake in 350 degree oven for 5-10 minutes (depending on size of mushrooms).

NORWEGIAN CABBAGE ROLLS

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.

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)

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.

CRAB STUFFED EGGS

Steps:

• Spoon out the egg yolks and put them into a large bowl, keeping the egg whites on the side.
• Mash the yolks with a fork and mix well with the crab meat, mayonnaise, relish and Tabasco. Adjust seasoning as necessary.
• Spoon the mixture back into the egg whites, piling it up.
• Sprinkle the chives over the eggs.
• Arrange salad leaves on a plate and place the eggs on top.
• Chill for about 1 hour until ready to serve.

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 POTATO SOUP

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.

NORWEGIAN STUFFED POTATO PATTIES - FYLTE POTETFRIKADELLER

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.

NORWEGIAN STUFFED ONIONS

Steps:

• Peel the onions and cut a 1/2 inch slice from the top of each. Put these aside to use for a topping.
• Hollow out the centers of the onions to form holes for the stuffing. Save the center of the onions and chop them fine.
• Melt the butter and brown the chopped onions. Add the ground meat, salt and pepper. Mix well.
• When the meat is browned, stuff the centers of the onions with the meat mixture.
• Put the top slices of the onions back on and secure them in place with toothpicks.
• Put the onions in a baking dish and pour the beef stock over them.
• Bake them at 375 degrees for 1 hour or until the onions are soft.