While Christmas is considered one of the grandest and longest holiday of Sweden, the Swedish holiday just simply is not quiet complete without the magically element of the Swedish holiday cuisine.
Candle lighting has always been the foundation of the Swedish holiday traditional but it is the Swedish holiday dishes that annually are the supreme element. With the following Swedish traditional dishes such as “Potatis Korv,” “Ham a la cajsa warg” (Swedish Ham) and cabbage pudding (Casserole) you will not go wrong for the holidays. These three very traditional Swedish dish recipes are fairly comprehensive and easy to follow.
1. Potatis Korv (Sweden Christmas Sausage)
2 lbs. lean pork, ground
2 lbs. lean beef, ground
6 med. potatoes, shredded (uncooked)
3 tsps. salt
2 tsps. ground allspice
1/2 tsp. pepper
1 med. onion, chopped
Must be mix very well together then formed into rolls about 4 inches long, 2 inches in diameter. Once completed cut waxed paper or parchment paper into 6-inch lengths and warp sausage well. Remember to tie both ends tightly with string. Next prick waxed paper with a fork (do not prick parchment) then place in kettle of simmering salted water. Cook slowly for about 45 minutes.
2. Ham a la cajsa warg (Swedish Ham)
7 to 9 lb. ham, slightly salted
2 tsps. whole cloves
2 tsps. marjoram
2 tsps. allspice
2 tsps. rosemary
6 bay leaves
The Ham must be placed in plenty of cold water for approximately 12 hours then roasted. Take care that the ham is not too salty.
Firstly, remove the rind then place the ham on a large piece of baking foil. Add crush allspice, cloves, rosemary, marjoram and bay leaves in a mortar. This mixture must be rubbed into ham on all sides then wrapped entirely in foil. Next, insert a meat thermometer through the foil so that the tip reaches the thickest and meatiest part of the ham then place the ham in baking pan and bake it in the oven at 350F. When the thermometer shows 170F the ham is ready. This dish is served hot or cold and usually with boiled potatoes, mustard, red cabbage or other vegetables.
3. Cabbage Pudding (Casserole)
1 to 2 lb. head white cabbage
41/2 tbls. rice
11 oz. ground beef
Butter for frying
2/3 cup water
1/4 tsp. pepper
1 cup milk
Firstly, cut off the bottom part of the stem of a head of white cabbage the chop the cabbage into pieces. Then brown them in butter in a frying pan. In another pan boil rice in 2/3 cup water and 1/2 tsp. salt for approximately 20 minutes. While the rice cools mix ground beef with 1 1/2 tsps. salt and 1/4 tsp. pepper. Then add the rice and 1 cup milk. Place the cabbage and meat in alternate layers in a buttered oven-proof dish. Remember to keep the top and bottom layers cabbage only. Next bake in an oven at 350F. for 3/4 to 1 hour and serve with boiled potatoes.
Photo of Swedish Christmas dinner originally posted by plindberg