Varm Kålstuvning

Varm Kålstuvning Recipe - Vegetarian Danish Dish with Cabbage, Egg, and Creamy Yogurt Dressing

Region / culture: Denmark | Servings: 4 |

Vegetarian diet

Introduction

Varm Kålstuvning, also known as hot cabbage stew, is a traditional Swedish dish that is both comforting and delicious. This creamy cabbage dish is perfect for a cozy night in or as a side dish for a hearty meal.

History

Varm Kålstuvning has been a staple in Swedish cuisine for centuries. It is a simple and affordable dish that has been passed down through generations. The creamy sauce paired with the tender cabbage creates a harmonious blend of flavors that is sure to please any palate.

Ingredients

1 head of cabbage
1 egg
2 tbsp of flour
0.5 tsp of salt
1 tsp of dry mustard
2 tsp of sugar
0.25 tsp of white pepper
2 tbsp of butter
0.75 cup of milk
0.25 cup of vinegar

How to prepare

Shred the cabbage.
Beat the egg in a bowl.
Mix the flour, salt, mustard, sugar, and pepper in a bowl until smooth.
Melt the butter in the top of a double boiler over boiling water and stir in the egg mixture and milk.
Slowly add the vinegar, beating constantly, and cook for 5 minutes or until the sauce thickens.
Cook the cabbage in salted water, enough to cover, for 6 minutes.
Do not overcook. The cabbage should be crisp.
Drain the cabbage well.
Mix the cabbage and sauce together and serve hot.

Variations

Add cooked bacon or ham for a smoky flavor.
Stir in some grated cheese for a cheesy twist.
Mix in some chopped herbs like parsley or dill for added freshness.

Cooking Tips & Tricks

Be sure not to overcook the cabbage, as it should be crisp and not mushy.

- Make sure to drain the cabbage well before mixing it with the sauce to prevent the dish from becoming too watery.

- Adjust the seasonings to your taste preferences, adding more salt, sugar, or vinegar as needed.

Serving Suggestions

Serve Varm Kålstuvning as a side dish with roasted chicken or pork.

- Pair it with boiled potatoes or crusty bread for a complete meal.

Cooking Techniques

Use a double boiler to ensure the sauce cooks evenly and does not burn.

- Cook the cabbage in salted water to enhance its flavor.

Ingredient Substitutions

Use gluten-free flour for a gluten-free version of this dish.

- Substitute almond milk for dairy-free or vegan option.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it before mixing it with the cabbage.

Presentation Ideas

Garnish the dish with a sprinkle of paprika or chopped parsley for a pop of color. - Serve it in a decorative serving dish for an elegant presentation.

Pairing Recommendations

Pair Varm Kålstuvning with a crisp white wine like Sauvignon Blanc or a light lager beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the dish in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

150

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 4g

- Sugars: 8g

Fats

- Total Fat: 7g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 60% DV

- Vitamin A: 10% DV

- Calcium: 10% DV

- Iron: 6% DV

Alergens

Contains: Egg, Milk, Wheat

Summary

This dish is a good source of fiber, vitamin C, and protein. It is relatively low in calories and provides essential nutrients for a balanced diet.

Summary

Varm Kålstuvning is a classic Swedish dish that is both comforting and delicious. With its creamy sauce and tender cabbage, it is sure to become a favorite in your household. Enjoy this dish as a side or main course for a satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Varm Kålstuvning. It was many years ago, during a trip to Sweden with my dear friend Elsa. We were staying in a cozy cabin in the countryside, surrounded by rolling hills and lush green forests. One evening, Elsa's grandmother, Ingrid, invited us over for dinner.

As we walked into Ingrid's quaint kitchen, the smell of spices and herbs filled the air. Ingrid greeted us with a warm smile and led us to the dining table, where a steaming pot of Varm Kålstuvning awaited us. The dish was a rich and creamy stew made with cabbage, potatoes, and a medley of aromatic spices. It was unlike anything I had ever tasted before, and I couldn't wait to learn how to make it myself.

Ingrid noticed my interest in the dish and offered to teach me her family's secret recipe for Varm Kålstuvning. She explained that the dish had been passed down through generations, with each family member adding their own twist to the recipe. I was honored to be entrusted with such a treasure, and I eagerly accepted Ingrid's offer.

We spent the entire afternoon in the kitchen, chopping vegetables, simmering the stew, and carefully adding each ingredient with precision. Ingrid guided me through each step, sharing stories of her own grandmother and the memories they had shared over a steaming bowl of Varm Kålstuvning.

As the stew bubbled away on the stove, filling the kitchen with its tantalizing aroma, Ingrid shared with me the secret ingredient that made her family's recipe truly special - a pinch of nutmeg. She explained that the nutmeg added a subtle warmth and depth to the dish, elevating it from a simple stew to a culinary masterpiece.

Finally, after hours of patient simmering and stirring, the Varm Kålstuvning was ready. Ingrid ladled generous portions into bowls and garnished them with a dollop of sour cream and a sprinkle of fresh dill. The first spoonful melted in my mouth, a symphony of flavors dancing on my taste buds. I was transported back to that cozy cabin in Sweden, surrounded by loved ones and the comforting aroma of homemade stew.

From that day on, Varm Kålstuvning became a staple in my own kitchen. I would often prepare it for family gatherings and special occasions, sharing the recipe with anyone who showed an interest. Each time I made the dish, I would think back to that unforgettable day in Ingrid's kitchen, where I had learned the art of making Varm Kålstuvning from a wise and generous grandmother.

Over the years, I have made my own adaptations to the recipe, adding my own twist here and there. But no matter how many times I make it, the dish always brings back memories of that special day with Ingrid and Elsa in Sweden. It is a reminder of the power of food to connect us with loved ones, to evoke memories of times gone by, and to create new traditions for generations to come.

And so, whenever I prepare a steaming pot of Varm Kålstuvning, I do so with a heart full of gratitude for the recipe that was entrusted to me by a dear friend's grandmother. It is a dish that will always hold a special place in my heart, a cherished reminder of the joys of cooking and sharing food with those we love.