Translated as brown cabbage, this simple Swedish dish consists of white cabbage that is slowly braised with soy sauce, vinegar, and syrup. Usually associated with the Skåne region, the dish is traditionally enjoyed for Christmas, and it is typically served along pork, sausages, or Christmas ham (julskinka).
During cooking, the cabbage turns brown, hence the name.
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Grønn ertestuing is a traditional dish originating from Norway. This dish is usually made with a combination of peas, flour, water, butter, sugar, and salt. The peas are soaked overnight, then gently simmered in the same water for about 2 hours.
A mixture of butter and flour is added to the pot, along with sugar and salt. During the last hour of cooking, diced carrot can also be added to the combination. Creamed green peas are often served as an accompaniment to lutefisk or meatballs.
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Knäckebröd is the original name of this famous Swedish crispbread. Even though it is regarded as a bread variety, its crunchy texture and thin form have more similarities to crackers. The key ingredient is rye flour, which was the main element in the original version.
Today, a variety of seeds such as sesame, sunflower, pumpkin, or flax seeds are used to create different versions of this crispy bread. The tradition of preparing knäckebröd in Sweden appeared in a time of hardship, approximately 500 years ago, when bread was considered a rare and luxurious food item.
Raggmunk is a classic Swedish potato pancake made with milk, flour, salt, eggs, and grated potatoes. The batter is spread out in the pan, and it's then fried in butter on both sides, until it becomes golden brown and crispy on the edges. Once done, raggmunk is traditionally served with salted pork or unsmoked bacon and a dollop of lingonberry jam.
It's important not to use new potatoes because they don't have enough starch to hold the pancake together. This dish is especially popular in winter and during the festive Christmas season.
Kålrotstappe is a traditional dish originating from Norway. It's usually made with a combination of rutabagas, potatoes, cream, nutmeg, salt, white pepper, and water. The rutabagas are peeled, sliced, and boiled in salted water. They're drained and mashed with warm potatoes.
The dish is seasoned with salt, white pepper, and often nutmeg. Cream and a bit of water or broth is added to the mixture, and kålrotstappe is garnished with parsley before serving. Kålrotstappe is traditionally served alongside pinnekjott, a dish of cured lamb ribs.
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MAIN INGREDIENTS
Rødkål is a Danish dish consisting of shredded red cabbage that is shortly simmered with red currant juice, vinegar, sugar, and various spices. Quick and easy to prepare, this dish is often enriched with other ingredients such as plain or duck butter and shredded apples.
It is one of the most common Danish dishes consumed throughout the year, but also an indispensable part of traditional Christmas feasts when it is usually served as an accompaniment to roasted meat dishes.
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MOST ICONIC Rødkål
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