A Swedish way of cooking red cabbage. It is very similar to the German Rotkohl, except I found there are less recipes with green apple. I originally found Rödkål in “Swedish Touches”, and then looked for recipes in Swedish.
Sautée shredded cabbage in butter or lard
Add water and salt, then cover. Simmer until halfway done
Add cloves, apple cider vinegar, and sugar. Finish cooking
A Swedish dish – potatoes and a cream sauce with dill. Originally found in “Swedish Touches” by David Wright and Martha Wiberg Thompson, and recipe confirmed by a website in Swedish; I adjusted the flour and butter to equal parts.
Potatoes – new or Yukon Gold
1/4 cup flour
1/4 cup butter
1 1/2 cup cream
Dill, fresh or dried
Boil new potatoes or Yukon Golds cut in half, set aside
Make a roux with equal flour and butter, 1/4 cup each.
Cook the roux for at least 1 minute to get out flour taste. Then add the cream and cook until thickened to a gravy consistency