This is a traditional swedish christmas dish that combines well with spareribs. It is usually seasoned with cloves but I never use that, instead I season with a lot of freshly ground white pepper that makes the cabbage slightly hot.
- 2 kgs red cabbage
- 4 tart apples
- 2 onions
- 1 tablespoon salt
- 1/2-3/4 golden syrup
- 100-200 ml vinegar, light or dark, balsamico or apple cider - it's your choice
- 1 teaspoon freshly ground white pepper (NOT black pepper)
Shred the cabbage finely, peel the apples and cut them into wedges. Peel and chop the onion. Melt butter in a large pan and fry the cabbage, stirring occasionally. Add apples, onion, salt and vinegar and stir. Put the lid on and let the cabbage cook on low heat until soft, about 45-60 minutes, stirring occasionally. Add the syrup and white pepper, stir and season to taste. Add more syrup, vinegar, salt or pepper until you think it tastes good.
A simple but still very tasty easy-to-cook soup. Serve with some newly grated cheese that each person can sprinkle over their bowl of soup, and bread.
- 1 finely chopped onion
- 1 finely chopped garlic clove
- 1 tsp dried thyme
- 2 tsp paprika powder
- 1 tbsp butter
- 1 liter of vegetable broth
- 1 can of crushed tomatoes
- 250 g coarse grated carrots
- 100 ml red lentils
- 0,5 tsp sambal oelek
- 200 ml double cream
- salt, pepper
Heat butter in a pan (larger than 2 liters) in just over medium heat. Add the onion, garlic, thyme and paprika and cook while stirring for a few minutes.
Pour in the broth, crushed tomatoes, carrots, lentils and sambal oelek. Stir around, put on a lid, lower the heat slightly and simmer for 20 minutes. Stir a few times because the lenses like sticking to the bottom. Just before the soup is served you pour in the cream and season with salt and pepper.
