Traditional Irish Bacon, Cabbage, and Parsley Sauce / Tradisjonell Irsk Bacon, Kål og Persillesaus

A classic Irish dish found on marthastewart.com610_Traditional Irish Bacon, Cabbage, and Parsley Sauce_post

Irish bacon with cabbage is the original, quintessential St. Patrick’s Day dish. This version, which includes a mouthwatering parsley sauce, is from “Forgotten Skills of Cooking” by Darina Allen.



Old Fashioned Chocolate Fudge / Gammeldags Amerikansk Sjokoladefudge

A sweet recipe found in “Hershey Favourite Recipes”
published in 1937
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Origin of Fudge

traditional badge americanAmerican-style fudge (containing chocolate) is found in a letter written by Emelyn Battersby Hartridge, a student at Vassar College in Poughkeepsie, New York. She wrote that her schoolmate’s cousin made fudge in Baltimore, Maryland, in 1886 and sold it for 40 cents a pound. Hartridge obtained the fudge recipe and, in 1888, made 30 lb (14 kg) of fudge for the Vassar College Senior Auction. This Vassar fudge recipe became quite popular at the school for years to come.

000_fudgeWord of this popular confectionery spread to other women’s colleges. For example, Wellesley College and Smith College have their own versions of a fudge recipe dating from the late 19th or early 20th century.

In the late 19th century, shops on Mackinac Island in Michigan began to produce similar products for summer vacationers. Fudge is still produced in some of the original shops on Mackinac Island and the surrounding area. Mackinac Island Fudge ice cream, a vanilla ice cream with chunks of fudge blended in, is also very common in this region and across the United States.

New England Boiled Dinner / Kokt Salt Kjøtt fra New England

A classic recipe found in “Robert Carrier’s Kitchen Cook Book” published by Marshall Cavendish Ltd in 1980
new england boiled dinner_post

traditional badge americanThis easy-to-prepare, one-pot meal is based on freshly-cooked, home-made salt beef and cabbage plus all the root vegetables you have at hand. Serve it with freshly-cooked beetroots, sliced and sprinkled with vinegar.


Chicken Meat Patties / Kyllingkjøttkaker

A new take on the traditional Norwegian meat patties
found on

Traditional Norwegian meat patties are typically made of beef mince, but could just as well be made of chicken mince. With gravy, stewed cabbage and lingonberry jam the chicken patties get the right traditional touch.


Cabbage Roulettes with White Sauce / Kålruletter med Hvit Saus

A traditional dinner recipe from “Gode, Gamle Oppskrifter” (Good, Old Recipes) by Ingrid Espelid Hovig published by Gyldendal in 1991
kålruletter med hvit saus_post

This is tasty food for young and old. Cabbage roulettes are at their best made with summer cabbage or freshly harvested winter cabbage. Cabbage stored throughout the winter often gets a bit chewy. Leaf of Chinese cabbage can also be used. As filling for cabbage rolls you can use the same farce as for meatball, but make the farce a little looser. Shop bought meat farce has a nice consistency and is easy to use.

Cabbage roulettes has a long tradition as Sunday dinner here in Norway.


The Hunter Midnight Snack / Jegerens Nattmat

A recipe for a tasty evening meal found on
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This dish is based on a German variation on the Scandinavian sour cabbage; fried cabbage with bacon and cooked in dark beer. A tasteful evening snack for hungry hunters or weary skiers.


Bavarian Gammon / Bayersk Svinekam

A recipe from “Cattelins Kokebok” (Cattelin’s Cook Book) published by Den Norske Bokklubb in 1977bayersk svinekam_post

Gammon is of course familiar to you, but the cabbage is perhaps a new acquaintance. The “Bavarian” with this cabbage is that it is a kind of fresh sour cabbage. Here you get the sour flavor by adding vinegar. Typical South German is also the cabbage-onion-vinegar-pork mix. What ever, it is really delicious, and hearty.


Polish Bigosch / Polsk Bigosch

The Polish national dish found in “God Mat Fra Hele Verden”
(Delicious Food From All The World) published in 1971

There is no real recipe for this Polish national dish. It is varied from region to region and from house to house. It is a typical example of a “one takes what one has” kind of dish. Most common is the use of pork, but it is made with chicken and game too.

In this recipe cabbage is used as the main ingredient beside meat, but you can also add potatoes and apples to the dish.

For modern people this is a hearty main course, but in older times when the demands for a heavy meal was much larger than we know them, the dish was also served as an appetizer. They did not eat from plates, but everyone helped themselves directly from the pot.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:

Cabbage Roulettes With White Sauce / Kålruletter Med Hvit Saus

An traditional Norwegian dinner recipe from bygdekvinnelaget.no158_kaalruletter_post

159_nbk-logoThe Norwegian Society of Rural Women writes about themselves: A driving force for a vibrant country side. We have in over 60 years been an organization with a heart for Norwegian food culture and national food commodities and it has left its mark. Today The Norwegian Society of Rural Women around the country is among the country’s main purveyors and preservers of traditional Norwegian rural food.

We were talking about cabbage roulettes during lunch at work today and that made me want to post a traditional recipe for this delicious dish, and here it is – Ted 🙂

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
fiestafridayTuesdaysTable copy

Reindeer Steak With Baked Red Cabbage & Parsnip Purée / Reinsdyrstek Med Ovnsbakt Rødkål & Pastinakkpuré

A classic Norwegian Christmas main course with
a contemporary twist from MatPrat

For many Norwegian families, especially in the northern counties reindeer steak is their traditional Christmas dinner. Reindeer steak is almost ready spiced from nature with a delicious gamy taste. The traditional classic roast has been modernized in this recipe and is served with baked red cabbage and a velvety parsnip purée.

000_recipe_eng_flagg Recipe in English  000_recipe_nor_flagg Oppskrift på norsk

Recipe posted at:
TuesdaysTable copyhappy holiday link party

Medieval Monday – Cabbage Chowder

A Medieval recipe from Hungry PepoorMedieval Monday copy035_Medieval-Cabbage-Chowder_post
035_Medieval-Cabbage-Chowder2the girl who runs Hungry Peepor writes:
It’s a jolly time to feel like a king!

To start off my saffron adventures proper, I’ve finally decided to use and adapt one of the simplest recipes found in ‘The Medieval Cookbook‘. The original excerpt in old English for the ‘Cabbage Chowder’ recipe goes like this:
‘Caboches in potage. Take caboches and quarter hem, and seeth hem in gode broth with oynouns ymnced and the whyte of lekes yslyt and ycorue smale. And do therto safroun & salt, and force it with powdour douce.’ (CI.IV.6.)

On the recipe page is what I gather they’re trying to tell us.


See this and lots of other delicious recipes on:

Related articles

Roasted Ham With Sour Cabbage / Skinkesteik Med Surkål

A traditional recipe found at matoppskrifter.org011_skinkesteik_m_surkaal2_post
Roasted ham with sour cabbage is a traditional Norwegian dish that tastes heavenly. The crispy rind, juicy meat and the traditional tasteful accessories. Just delicious, as it always has been. A classic Sunday dinner back in the fifties and sixties before Norwegians decided to drop our own culinary traditions in favour of others. Luckily, this fabulous dish has regained it’s popularity again together with a lot of other traditional dishes – Ted


See this and lots of other delicious recipes on:
Treasure Box Tuesday purebloglove_small Tickle My Tastebuds Tuesday

Danish Sweet & Sour Red Cabbage / Dansk Sursøt Rødkål

A recipe from “European Favourites” (Europeiske Favoritter) published by Collins in 1973

danish sweet sour red cabbage_post_thumb[2]

This dish can be prepared ahead and reheated. It can also be served cold and is a must both on a Danish and a Norwegian Christmas table.


See this and lots of other delicious recipes here:
Tickle-My-Tastebuds-Tuesday4[2]TuesdaysTable Treasure-Box-Tuesday42[2]

Meatballs In Brown Sauce With Creamed Cabbage Or Green Pea Puree / Kjøttkaker I Brun Saus Med Stuakål Eller Ertestuing

A traditional Norwegian recipe from the popular food site MatPrat
Image from

874_kjøttkaker2traditional badge2
I know I mentioned that «Mutton In Cabbage» was elected Norway’s national dish 40 years ago in a post about that dish, and It was actually re-elected quite recently. On the other hand,  I think very many Norwegian think about meatballs in brown sauce with either creamed cabbage or green pea puree as the most Norwegian dish of all. And few would dream of eating it without a nice dash of cranberry jam or fresh cranberries stirred with sugar like you see on the picture above.


See this and lots of other delicious recipes here:
Tickle-My-Tastebuds-Tuesday42[3]TuesdaysTable Treasure-Box-Tuesday4432[3]

“Mutton in cabbage” / Fårikål

 A traditional Norwegian recipe from the popular food site MatPrat


traditional badge2“Mutton in cabbage” is Norway’s undisputed national dish – voted by listeners of a popular radio program about 40 years ago. “Mutton in cabbage” is both homely and great party food, and many find the taste even better when reheated the day after it was first made. And one thing is certain: “Mutton in cabbage” is the best reason to gather friends for a harvest feast around the steaming pots and pans!
"Mutton in Cabbage" is a traditional autumn dish in Norway, that was when the cabbage was harvested and mutton were fresh.


See this and lots of other delicious recipes here:
TuesdaysTableTreasure Box Tuesday