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About the Header Image: Idlebrook Wendy Darling Evensen, the baby of our family.

Sunday, June 27, 2010

Norwegian-Style Red Cabbage and Mom's Potato Salad - Recipes

Good morning,

Here are the recipes for the Norwegian-Style Red Cabbage and my Mom's Potato Salad that I made for the pool party yesterday.  It was a challenge to put together the bread, cabbage, and potato salad and also run out to our AKC club to pick up Penny who had just participated in an Agility Trial.   After running Penny through her paces for the judges, daughter Catherine was helping at the trial and wouldn't be leaving for a few more hours.  We didn't want Penny to have to sit in her kennel and wait that long so I went and got her.

I did an OK job of getting images of the cabbage while I was making it, but I barely got pictures of the potato salad as you will see below.  I got the picture of the potatoes when I put them on to boil then came back and had about ten minutes to put it all together before leaving for the picnic.  When I got there, I put my items out on the buffet table with all the other good stuff others had brought, turned around and got my camera, and I discovered the bowl of potato salad was half empty.  I guess it tasted OK.  ;)

So, here are the two recipes. 



Norwegian-Style Red Cabbage

Grate one medium head of red cabbage...
...in your food processor.
Place grated cabbage in a large pot and add:

1/2 cup water

1/3 cup butter

2 T apple cider vinegar

2 T sugar

1 t salt

Heat on low setting for one hour. 
 Add 1/2 cup currant jelly and allow to simmer for an additional 30 mins.
 And, mine is in a plastic tub to take along to a picnic.  It looks much nicer in a pretty bowl.  ;)

My Mom's Potato Salad
Cook 8 medium Idaho potatoes in water with a little salt added on medium heat until they are cooked through, but skins are not split.

Remove from water and place in refrigerator for an hour.  When chilled, remove skins, dice, and place in large bowl.


3/4 cup real mayonnaise

1/3 cup chopped celery

1/4 cup Dijon mustard

1 T grated garlic

2 medium onions

2 T fresh (or dried) parsley

1/2 t paprika

salt and pepper to taste (Mom used celery salt)

Chill one hour before serving.  
And, here is what is left after I turned my back to get my camera.  

I like this potato salad even more the second day after the raw onion has a chance to marinate with the other ingredients.  This batch didn't get to the second day so I'll have to make some more.

Questions?  Please ask.



Sherry said...

Both of these look good, but I am particularly excited about the red cabbage recipe. I like red cabbage but tend to only use it in salads. This will be a nice change.

Claudia said...

This looks very good - both - and it's a good sign if the bowl is half-empty after a short time.
But I'm glad you managed to get the pic before it was all empty. Wonder what the people around you were thinking when you took the picture of the half-empty bowl... :=))

Diana said...

OOooo, it all looks so good Lois. I would love to try the cabbage recipe. I love cabbage. I don't care for potato salad unless it's German. I do make my own for my husband. He'd kill me if I changed it!
Love Di ♥

Beatrice P. Boyd said...

I like the dijon mustard in the potato salad and will try that with our next batch. We're already big fans of mustard for dressings. The salads looked good just seeing the ingredients...any leftovers?

Lois Evensen said...

Good morning,

Yes, Sherry, the cabbage is a nice change. We all like it so I make it pretty often.

Claudia, I think I got away with taking the picture of the half empty bowl without being caught. :\

I like German potato salad, too, Diana. I'll have to pull out Mom's recipe for that one, too, and make it. I haven't made it often enough to have it memorized.

Yes, Beatrice, the Dijon mustard gives the zip that we like, too.

Thanks, everyone, for stopping by.

Very best,

River Glorious said...

Mom makes potato salad with boiled eggs and less onions. We also add red bell peppers and olives.

Here on the island, people tend to mash the potatoes and add bits of diced red apples, it makes for an interesting contrast between the salted potatoes and the apples.