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Norwegian Meatballs with Cabbagestew

(1 Votes)


  • 500 grams ground/minced meat
  • 250 grams minced fat and lean pork
  • 1 1/2 teaspoon salt
  • 2 1/2 tablespoons potatoe flour
  • 2 dl milk or water
  • 1 egg
  • 1 onion

At first you mix the two first ingredients. Then work the salt into the minced meat until it gets tough. Add the flour, and work it good. Then thin the pastry, thin with a little bit at a time. then tou work in the egg. And at last work in fine chopped onion. Form the meatdough into one tablespoonlarge balls. A smart thing to do is to dipp the spoon you form the meatballs with in a glass of cold water before each ball, Then they will not stick. Fry them until they get nice brown. Then put them in a casserole and fill it with water until the meatballs are covered.Let them goile in 10 minutes. Add some bullionpowder like you want it. Then make a mixture of water and flour to make the sauce thick. Then add some brown colour (A sugar colouramente) Cabbagestew 500 grams cabbage salt butter milk flour Cut the cabbage into pieces. The boil them in water with salt in about 20-30 minutes. Make the white sauce: Melt some butter, add a coupple of teaspoon flour, then thin with milk until you have the right consistency. Add the cabbage into the sauce (no water!) and keep it warm, not boiling, for five minutes. Serve with boiled potatoes.

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