John Myers
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Köttbullar, Skinka, Potatoes and Red Cabbage Salad
The perfect köttbullar, skinka, potatoes and red cabbage salad recipe with a picture and simple step-by-step instructions.
Meatballs:
- 500 g Ground beef
- 1 Pc. Onion
- Breadcrumbs
- 1 Pc. Egg
- 1 tsp Mustard
- Parsley
- 1 tsp Salt
- 0,5 tsp Black pepper
- 3 tbsp Oil
Sauce:
- 1 Pc. Onion
- 50 g Flour
- 200 ml Cream
- 250 ml Vegetable stock
- 1 tsp Sugar
- 1 Pr Nutmeg
- 1 tsp Salt
- 0,5 tsp Black pepper
- 4 tbsp Soy sauce
- 0,5 Bd Parsley
Skinka:
- 1 kg Cured ham roast
- 2 Pc. Bay leaves
- 8 Pc. Juniper berries
- 1 tsp Peppercorns
- 75 g Stale bread
- 0,5 tsp Allspice grains
- 1 Pc. Egg
- 60 ml Mustard
- Salt
- 150 g Cranberries from the glass
Red cabbage salad:
- 450 g Red cabbage
- 2 Pc. Spring onions
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Oil
- 1 tsp Brown sugar
- 2 tbsp Blueberry jam
- 2 tbsp Dried plums
- 2 tbsp Chopped walnuts
- Salt
- Pepper
Mashed potatoes for the Köttbullar:
- 1 kg Floury potatoes
- 3 tbsp Butter
- 100 ml Milk
- Salt
- Nutmeg
Hasselbackpotatis to the Skinka:
- 10 Pc. Waxy potatoes
- Salt
- 2 tbsp Breadcrumbs
- 30 g Grated hard cheese
Meatballs:
- In a bowl, mix together the minced meat, breadcrumbs, the egg, mustard, parsley, salt and pepper. Then shape meatballs approx. 4 cm in size and fry in oil. Remove and set aside.
Sauce:
- Put the butter in the pan and briefly sweat the onion in it. Add the flour and stir everything well with the whisk. When the flour begins to turn slightly brown, pour in the cold cream and in portions the vegetable stock. Bring to the boil while stirring and add the vegetable stock until a creamy sauce is formed.
- Season the sauce with sugar, salt, pepper, nutmeg, lemon juice and soy sauce and simmer for 5 minutes. Add the previously fried meatballs to the sauce and simmer for another 10 minutes over low heat.
Skinka:
- Wash the ham roast and peel off the fat rind. Transfer to a large saucepan and pour in water until the ham is completely covered. Add the spices to the ham and cover everything and simmer over a medium heat for 1.5 hours. Pour more water in between.
- Dice the white bread and chop it up with the mixer. Mix with eggs and mustard.
- Preheat the oven to 200 degrees. Then take the ham out of the stock and let it rest for about 10 minutes. Coat the ham with the white bread mixture and bake in the hot oven for about 20 minutes. Serve the ham with the jam.
Red cabbage salad:
- Clean and grate the red cabbage. Sprinkle salt on top and knead vigorously with your hands. Add the sugar, spring onions, vinegar and oil to the red cabbage and mix together. Cut the prunes into very small pieces and fold them into the red cabbage with the chopped nuts. Season the salad with the jam, salt and pepper.
Mashed potatoes for the Köttbullar:
- Boil the potatoes until soft and then mash them with milk and butter. Season to taste with salt and nutmeg.
Hasselbackpotatis to the Skinka:
- Preheat the oven to 240 degrees. Peel and wash the potatoes and cut into a fan shape. To do this, place the potato next to a cutting board, hold it in place and only cut it up to the level of the board.
- Melt most of the butter and lightly brush the potatoes with it. Now place the potatoes side by side in an ovenproof dish, sprinkle with salt and cook in the oven for about 30 minutes.
- Then sprinkle with breadcrumbs and drizzle with the remaining butter. Bake for another 10 minutes. Sprinkle cheese over the potatoes and bake for another 5 minutes.
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