About this Blog: Bread making recipes, knit and crochet projects, wood working, gardening, digital imaging, travel, cruise ships, Labrador Retrievers, and more....

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

Tuesday, September 18, 2012

Norwegian Meat Cakes and Brown Sauce and Cabbage and More Cabbage

Good morning,

We've been home from the sea for about three weeks now so we have been busy in the kitchen.  We both like to cook so we take turns making all that wonderful comfort food that we love to make at home.  Above is my red cabbage.  I published my recipe for it earlier - click here.
I served the red cabbage with Norwegian Meat Cakes.  I just searched to see if I had published my recipe for the meat cakes before and it appears I haven't.  So, here it is:

(My) Norwegian Meat Cakes

Ingredients:
2 pounds of lean ground beef
2 eggs
1 t nutmeg
3 T potato starch (or 3 T of bread crumbs if potato starch not available)
1 medium onion diced
1 T minced garlic (optional)
1 1/2 t black pepper (or to taste)
2 t salt (or to taste)

Directions:
Combine ingredients in large bowl and mix thoroughly.
Form into golf ball size balls slightly flattened and place in skillet over medium heat.
Fry on both sides until cooked through and browned lightly on the outside.
Serve warm with potatoes (boiled if serving in Norway or mashed if you prefer), brown sauce, green peas, red cabbage, and cranberry sauce.

Brown Sauce:

Using drippings in skillet used for meat cakes, add water and flour and stir continuously to make gravy.  Add salt and pepper to taste.
This cabbage and lamb was made by My Honey for a different meal.  Ohhh, this is good.  It's quite simple, smells wonderful cooking in the crock pot all day, and is even better the second day.  Serve with potatoes, of course. 

Cabbage and Lamb Recipe:

Ingredients:
Cabbage
Lamb (one lamb leg cut to stew size pieces)
1/4 Cup Pepper Corns (use cheesecloth bag and remove before serving if you don't want surprises when you eat)
salt to taste (in our house we only add salt at the table)

Directions:
Place ingredients in crock pot in layers of cabbage, lamb, cabbage, lamb, etc.  Place the cheesecloth bag of peppercorns on a middle layer.  Barely cover with water, set crock pot temperature on high in the morning and go enjoy your day.  Serve at dinner time, save any left overs for tomorrow.  :)

Ah, comfort food!

Enjoy,
Lois

15 comments:

Beatrice P. Boyd said...

Thanks to Kjell, we are thinking of trying the lamb and cabbage soon. The crockpot has been out away for summer months when we grill or eat lots of salads.

EG CameraGirl said...

I'm a big fan of cabbage so this lloks very tasty.

Jan n Jer said...

Your recipes sound delish...I am ready for some crock pot cooking! I am going to try the red cabbage n meat cakes. Thanks for sharing!

Yogi♪♪♪ said...

Wow, those dishes look great!

River Glorious said...

For sure if Eddie finds me a source of safe beef, I'm trying this! Can't have the currant jelly, though, for the cabbage. Still, eating cabbage in a different way sounds good. It's one of the few foods I can eat, about 1 or 2 times a week. :)

Thanks for sharing!

Mamabug said...

Everything looks so yummy!

Elaine said...

Oh, now you're making me hungry!

Montanagirl said...

Your recipes always look and sound so enticing! Yummy.

Deere Driver said...

Its the weather for these recipes isn't it? Yum!

Bob Bushell said...

No good for a vegetarian!

Maple Lane said...

I love cabbage! Your photos make me hungry.

VP said...

Cabbage and lambs are not some of my favorite foods, but in the plates in the pictures look great!

Nedra said...

The red cabbage looks very yum. thanks for the recipes. And I meant to tell you earlier, but I love your new header.

Rose said...

I will be right there...with my napkin and silverware!!! No, seriously, that first really does look appealing to me...and would try the second in a heartbeat,too.

Gunn said...

KJØTTKAKER made in USA.
Well done!
Looks nice and tasty.