Good, old-fashioned dishes with cabbage

The time is right now to harvest cabbage. Maybe you even have an herb garden with a lot of vegetables. Cabbage is an obvious choice for nostalgic dishes from grandma's time. Here you will find recipes for good old dishes such as cabbage rolls, green cabbage and homemade red cabbage for meatballs. Maybe dishes you are not familiar with at all, or maybe you have a lot of memories of them from your childhood. All recipes are for 4 people. See where all the vegetables came from here and be inspired and enriched with the finest gazebo with the accompanying herb garden.

Cabbage dolmers with beans
Stuffing: 500 g minced pork, 1 large onion, 1 egg, 5 tablespoons flour, 2 dl milk, 2 teaspoons salt, 1 teaspoon pepper.
Other: 8 leaves of savoy cabbage, 25 g butter, 1 bouillon cube, 3 dl water.

Put the 8 savoy cabbage leaves in boiling lightly salted water for 3 minutes. Take them out and immediately put them in ice cold water. With a clean tea towel, pat them dry and cut off the stick. Spread the cabbage leaves on a greased board and spread the stirred stuffing in the middle of each leaf. Wrap the cabbage around the stuffing and tie the packages with meat string, or place the packages with the closure facing down in a saute pan or pot. Melt the butter in a pan. Brown the dolmen on both sides. Add water and bouillon cube. Put a lid on the pan and let it all simmer on low heat for 20-30 minutes. Wrapped beans for this: 1 pack of sliced ​​bacon, 24 fresh beans. Take 3-4 beans and wrap bacon around. Put them on a baking tray on a piece of baking paper and roast them in a 220 degree oven until the bacon is crispy.

Kale
750 g of fresh, red kale leaves, 5 tablespoons of flour, 1½ dl of the cooking water, 1½ dl of milk and 1½ dl of cream, 35 g of butter, salt, pepper and sugar.

Remove the coarsest ribs from the kale. Boil them for 10 minutes in lightly salted water. Take them up in a strainer and squeeze out the water. Chop the cabbage finely or through a meat grinder. Whisk the flour and butter together in a pan for baking. Add boiling water, milk and cream until it has a suitable consistency. Turn down the heat and add the cabbage. Heat it through and season with salt, pepper and sugar. Cabbage turns green when cooked.

Glazed ham
800 g ham, 1½ tablespoons Dijon mustard, 3 tablespoons brown sugar, 1 teaspoon licorice powder.

Cook the ham in lightly salted water so that it is just covered. The ham must cook covered for 30 minutes or to 65 degrees. Let it stand and steep for a further 25 minutes in the boiling water, covered. Meanwhile, mix the mustard, licorice and brown sugar. Turn on the oven to 200° C. Remove the net from the ham and spread it all around with the mustard/farin mixture. Put it in the oven in a dish or on a rack with a roasting pan underneath and let it rest in the hot oven for 5-10 minutes.

Caramelized potatoes
100 g sugar, 35 g butter, 1 kg peeled and cooled potatoes.

Spread the sugar in an even layer in a cold pan. Let the sugar melt without stirring over low heat, otherwise the sugar will clump together. Add butter and turn up to high heat. Put the potatoes on the hot pan. Brown them at medium heat for 15 minutes. Turn them 2-3 times.

Coarse red cabbage
500 g red cabbage, 4 fresh figs, ½ dl port wine, 2 large oranges, 1 tablespoon cane sugar.

Chop the red cabbage, preferably a little coarsely. Cut the figs into small pieces and add in. Pour port wine, sugar and orange juice over it. Everything is cooked until the red cabbage is tender.

Boiled meatballs
Stuffing: 500 g minced pork, 1 onion, 1 egg, 5 tablespoons flour, 2 dl milk, salt and pepper.

Mix all the ingredients with a hand mixer for 2-3 minutes or until well mixed. Let the meatball stuffing rest for at least 30 minutes and preferably up to 2 hours in the fridge. The meatballs are shaped and fried in the pan in margarine until they are cooked through. It takes approximately 10 -15 minutes.

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