Scandinavian Cuisine

Traditional lamb and cabbage dish, slow-cooked and commonly eaten for dinner. Ingredients (Serves 4–6) 1.5 kg lamb shoulder or neck, cut into large pieces (with bone) 1 small to medium green cabbage, cut into wedges 2 tsp whole black peppercorns 2 tsp salt (adjust to taste) 500–700 ml water Boiled potatoes, to serve Preparation Layer the ingredients: In a large pot, layer lamb and cabbage wedges alternately. Sprinkle each layer with salt and a few whole black peppercorns. Add

Served with creamy gravy, lingonberry sauce, and mashed potatoes. Ingredients (Serves 4) For the Meatballs: 500 g ground beef (or a mix of beef and pork) 1 small onion, finely grated 1 egg 50 ml milk 50 g breadcrumbs ½ tsp ground allspice ½ tsp ground nutmeg Salt and black pepper, to taste Butter or oil, for frying For the Gravy: 2 tbsp butter 2 tbsp flour 400 ml beef or vegetable stock 100 ml heavy cream 1 tsp soy sauce or Worcestershire sauce (optional) Salt and pepper, to

Pan-fried fish cakes served with remoulade, salad, and rye bread. Ingredients (Serves 4) 500 g white fish fillets (cod, pollock, haddock, or plaice) 1 small onion, finely grated or minced 1 egg 3 tbsp flour 100 ml milk 1 tsp salt ½ tsp black pepper Butter or oil, for frying To serve: Lemon wedges Remoulade sauce Boiled potatoes or rye bread Preparation Prepare the fish: Finely chop the fish or pulse briefly in a food processor until minced (not puréed). Make the mixture: Comb

Fried mix of diced potatoes, onions, and meat, often topped with a fried egg. Ingredients (Serves 3–4) 500 g cooked potatoes, diced 300 g cooked meat (beef, ham, sausage, or leftovers), diced 1 large onion, chopped 2–3 tbsp butter or oil Salt and black pepper, to taste To serve: Fried eggs (one per portion) Pickled beetroot Fresh parsley (optional) Preparation Prepare ingredients: Dice potatoes and meat into small, even cubes. Chop the onion. Cook onions: Heat butter or oil i