Swedecasserole Recipes

SWEDISH CABBAGE CASSEROLE - KåLPUDDING

Swedish Cabbage Casserole - Kålpudding image

This classic Swedish Cabbage Casserole recipe with perfectly seasoned meat mixture and caramelized cabbage topping will have friends and family coming back for seconds (and thirds). It's the ultimate home-cooked simple meal packed with flavor!

Provided by Jas

Time 1h15m

Number Of Ingredients 13

Ingredients

1 medium head of green cabbage (ca. 2.5 lbs, cored and coarsely chopped)
2 tablespoons oil or butter
2 tablespoons molasses (or light syrup)
1 pound ground beef (or pork)
1 onion (chopped)
2 cloves garlic (minced)
1 cup heavy cream
3 tablespoons breadcrumbs
4 tablespoons water
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
salt and pepper (to taste)
Lingonberry preserves for serving (optional)

Steps:

In a large non-stick skillet, heat 2 tablespoons oil or butter over medium-high heat. Add the cabbage and lightly fry it, often stirring, for about 5-10 minutes. Stir in 2 tablespoons molasses and season with salt and pepper to taste. Lower the heat to medium; cook until all the liquid has evaporated and the cabbage is caramelized, about 15 minutes. Set aside.
Meanwhile, in a large mixing bowl, mix the pound of ground meat, 1 chopped onion, 2 cloves minced garlic, 1 cup heavy cream, 3 tbsp bread crumbs, 4 tbsp water, 2 tablespoons soy sauce, 1 tablespoon Worcestershire sauce, and salt and pepper to taste.
Add 1/3 of the caramelized cabbage to the meat mixture and mix again to combine.
Place the meat mixture into a greased 10-inch cast-iron skillet or baking dish and top with the remainder of the cabbage. Bake for 45 minutes in a 350 degrees Fahrenheit preheated oven, or until meat is cooked and cabbage turns a beautiful brown color.
Allow resting 10 minutes before serving. Serve with boiled or mashed potatoes and lingonberry preserves.

Nutrition Facts : Calories 462 kcal, Carbohydrate 21 g, Protein 17 g, Fat 35 g, SaturatedFat 15 g, Cholesterol 108 mg, Sodium 496 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

SWEDE CASSEROLE

Swede Casserole image

Another recipe from a fantastic cookbook given to me my my wonderful mother, many Christmas's ago.... Posted for ZWT3. I have not tried this recipe from Scandinavia, but after posting it, I do intend to. This is evidentaly a popular way of serving swedes in Finland and usualy is anaccompaniment to pork or ham. Swedes can be substituted with turnips.

Provided by Tisme

Categories Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 kg swedes, peeld and cut into cubes
1 -2 egg, lightly beaten
30 g butter
100 -200 ml cream
1 tablespoon white flour
4 tablespoons breadcrumbs
sugar
nutmeg
salt
pepper

Steps:

Simmer swedes in lightly salted water (in covered pan) for about 20 minutes or until tender. Drain and mash or press through a sieve with a wooden spoon.
Add the flour and half the butter, stirring all the time, then slowly beat in the cream until the mixture is light and fluffy.
Season to taste with salt,pepper,nutmeg and sugar.
Add the egg and pour the mixture into a well buttered oven proof dish. Sprinkle the breadcrumbs on to, dot with reamaining butter and bake in oven at 180c for about an hour, until the top is lightly browned.

Nutrition Facts : Calories 209.1, Fat 15.9, SaturatedFat 9.3, Cholesterol 97.2, Sodium 172.9, Carbohydrate 12.5, Fiber 0.7, Sugar 1, Protein 4.3

FINNISH RUTABAGA (SWEDES) CASSEROLE

Finnish Rutabaga (Swedes) Casserole image

I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".

Provided by Acerast

Categories Vegetable

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 medium rutabagas, peeled and diced (about 6 cups)
water
1/2 teaspoon salt
1/4 cup breadcrumbs, fine and dry
1/4 cup cream
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs, beaten
3 tablespoons butter

Steps:

Place the diced rutabagas in a saucepan and cover with water and 1/2 teaspoon salt and bring to a boil.
Reduce heat and simmer until rutabagas are soft, about 20 minutes.
Drain and mash the rutabagas.
Meanwhile, soak the bread crumbs in the cream.
To the cream add the nutmeg, 1 teaspoon salt and beaten eggs.
Combine the cream mixture with the mashed rutabagas.
Butter a 2-1/2 quart casserole dish.
Turn the rutabagas into the casserole and dot with the butter.
Bake at 350F for 1 hour or until lightly browned on top.

BEEF & SWEDE CASSEROLE

Beef & swede casserole image

This gluten and dairy free casserole is hearty and comforting, packed with chunky meat and veg. Simple to prepare, serve up with seasonal greens

Provided by Chelsie Collins

Categories Dinner, Main course, Supper

Time 1h40m

Number Of Ingredients 11

Ingredients

2 tbsp vegetable oil
2 onions, sliced
½ celery stick, sliced
500g diced braising beef
200ml red wine (optional)
700ml beef stock (or chicken)
500g swede, peeled and cut into chunky dice
300g floury potatoes (such as Maris Piper), diced
3 thyme sprigs
1 bay leaf
green vegetables, to serve (optional)

Steps:

Heat the oil in a flameproof casserole dish over a medium-high heat. Fry the onions and celery for a few mins until turning brown. Add the beef and brown all over for 3-4 mins. Pour in the wine, if using, and let it reduce by half. Add the stock and toss in the swede, potatoes, thyme and bay leaf. Season and bring to the boil.
Reduce the heat, cover with a lid and leave for 1 hr. If you want to reduce the liquid a little, remove the lid, turn up the heat and cook for a further 10-15 mins or until the sauce has thickened.
Season to taste and remove the thyme sprigs and bay leaf. Serve with some green veg, if you like.

Nutrition Facts : Calories 352 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.6 milligram of sodium

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