Norwegian Stuffed Onions Recipes

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NORWEGIAN CABBAGE ROLLS



Norwegian Cabbage Rolls image

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

2 tablespoons unsalted butter
1 large yellow onion, finely chopped
1 pound 80% lean ground beef
1 cup cooked rice
½ cup heavy whipping cream
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons potato starch
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1 teaspoon whole caraway seeds
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
2 large heads cabbage, cored

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

POTATO KLUBB (NORWEGIAN POTATO DUMPLINGS)



Potato Klubb (Norwegian Potato Dumplings) image

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

2 cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground black pepper
4 cups potatoes, peeled and grated
2 tablespoons grated onion
8 ounces cooked ham, cut into 1 inch cubes
2 teaspoons salt
1 cup melted butter

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

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