The first time I had Oda’s Danish creamed cabbage was at Christmas time. After a fancy Christmas Eve dinner, Christmas Day offered a more laid-back menu — Danish Frikadeller (meatballs) and creamed cabbage.
Cabbage is one of those nutritional unsung heroes — full of dietary fiber, vitamin C, K, and B6. It’s also a great source of potassium, manganese, magnesium, copper, and folate, to name a few. It’s versatile and delicious, too! The Danes use cabbage in many recipes, and this side dish is one of my favorites.
Danish Creamed Cabbage
Serves about 8
1 head green cabbage (about 3 lbs)
4 TBSP butter
6 TBSP flour
3/4 cup milk
Reserved cabbage water, about 1/2 cup
salt and pepper to taste
Cinnamon sugar or nutmeg or cardamom
Wash cabbage head, cut in quarters, removing stalk
Cook in covered saucepan with 1″ salted water until tender
Drain, reserving water, then press out moisture ( I use a wooden spoon)
Chop and squeeze out more moisture
Make white sauce:
Melt butter, add flour and whisk
Add milk a little at a time and whisk until smooth
Add reserved cabbage water a little at at time until sauce is the right consistency, stirring constantly. You’ll want to keep it a little on the thicker side, since the cabbage will give up some moisture
Season with salt and pepper to taste
Add cabbage to white sauce, stir to combine
Serve with cinnamon sugar to top ( the traditional Danish way) or salt and pepper. I’ve also seen some people sprinkle nutmeg or cardamom on top.
I love to make this Danish dessert whenever we have guests come to dinner because it is different from anything they have ever had. We always make a game of having them guess the main ingredient, and they can never figure it out. It’s simple to make and so delightful — rich, and yet light.
The secret ingredient is buttermilk! Kærnmælk, in Danish.
So here is it is: kærnemælkfromage, Buttermilk Dessert
1 TBSP unflavored gelatin
1/4 cup cold water
3/4 to 1 cup sugar (depends on how sweet you like your desserts)
1 tsp vanilla
1/4 cup orange juice
2 cups buttermilk
1 cup cream, whipped until stiff
Dissolve the gelatin in the cold water in a 2-quart saucepan, and then put on the stove over low heat.
Stir constantly until disolved (which will take less than a minute), then add the sugar and stir until dissolved
Remove from heat and add the vanilla, orange juice, and buttermilk; stir to blend well
Place the saucepan in the refrigerator to cool and gel
Check in about 30 minutes. When the mixture starts to firm, whip the cream
Pour the buttermilk mixture into the whipped cream, and blend with a wire whisk until smooth
Pour into a bowl and refrigerate until firm, about an hour
Serve with Danish Strawberry Pudding (Jordbær Grød — the recipe can be found here). It’s also wonderful with fresh berries
This Danish Strawberry Porridge is one of the first Danish recipes that I tasted when I met the Lassen family. Simple and tasty, it takes advantage of the beautiful fresh berries we have in California. It makes a wonderful stand-alone dessert (served with cream or coconut cream), but can also be used as a topping for cheesecake or rice pudding.
4 lbs fresh strawberries
1 1/2 cup sugar
1 vanilla bean
1 cup cold water
1/4 cup cornstarch
Wash strawberries and remove stems, place in heavy pot
Pour sugar on top of the berries, stir, and place over low heat. Cover
Open up the vanilla bean lengthwise and open it up, then scrape the inside with a knife to remove the soft insides with the seeds. Add both the scrapings and the bean to the berries and sugar
As the berries heat up slowly, they will soften and release juice, so watch carefully so they don’t burn. (Some recipes add some water, but I generally don’t. Just keep the heat low until the berries are soft and juice has formed.)
Once the berries are soft, bring to a slow boil
Meanwhile, mix the cornstarch in the cold water, stirring carefully
While stirring the berries, pour the cornstarch water into the pot, and stir until thickened. This will happen quickly
Remove from heat and cool, then remove the vanilla bean
It’s fun to celebrate holidays! This recipe is easy, low-carb, and frankly… delicious! We hope you enjoy this little St. Patty’s recipe special, even though it really can be made anytime your heart is craving corned beef or want an simple and easy recipe.
Written by Denae – Graphic Design & Social Media Manager
Recipe & Picture by MRM Superfoods
MRM Superfoods can make up some AMAZING recipes, implementing their pure nutrient rich products. So we decided to start sharing some with you lovely readers, because hey, everybody eats! And even if you’re just looking for a Halibut recipe you can leave out the Eggplant and Zucchini and still have a delicious dish! It’s versatile and definitely ready for you to try it out!
Round of applause for MRM and their tasty recipe mastery! Keep your eyes out for more of them to come. Yuuummmmy!
Mix all of the ingredients together in a bowl and set aside.
Spiced Eggplant Puree
In a small pan, lightly cook the shallots in the olive oil along with the spices for 2-3 minutes, stirring constantly to prevent over cooking and burning.
Take the cooked eggplant and remove the stalk like head, placing the rest in a blender. Add the cooked shallots and blend on high for 2-3 minutes to create a very smooth puree, adding salt slowly to your preferred taste.
Slice the zucchini length ways 1/2 cm thick and lay flat on the board.
Cut out the center seeded part of the zucchini leaving the colored outside trimming, tagliatelle (wide ribbon) like.
Place in a bowl and add the olive oil, lemon juice and a pinch of sea salt.
Mix together and leave to marinate for 20 minutes, toss every 5 minutes or so. Set aside.
To cook the halibut, pre-heat the broiler to high and heat a frying pan on the stove top to high.
When the pan is hot add a splash of olive oil and sprinkle some sea salt on the fish.
Place fish in the pan and leave to cook for 2-2 1/2 minutes until you get a nice golden color. Flip the fish over and sprinkle with the baobab crust.
When the crust is on, place the pan under the broiler for 1 minute or so.
The fish should be in the pan no longer than 5 minutes total.
Place the Halibut, Zucchini Tagliatelle, and Eggplant Puree together in a dish and enjoy!
Filet Mignon is quite a fancy dish, but did you know it could be so easy to cook? This recipe doesn’t even have to be limited to an entree, you can cut the filet in to smaller pieces and make little appetizer caprese medallions. We hope you enjoy this delicious recipe no matter the occasion!
Season filets with salt and pepper and lightly brush with olive oil
Heat grill to high. Place steaks on grill, reduce heat to medium. Cover and cook for 5 minutes. Flip and cook for an additional 5 minutes.
Reduce to low, top with one tomato slice, one basil leaf, one slice mozzarella, another basil leaf, and another slice of tomato. Close the cover and grill for another 3-5 minutes or to desired doneness.
Remove to a platter, let rest for at least 5 minutes, drizzle with olive oil and reduced balsamic vinegar before serving. Enjoy!
If you avoid grains but still get a hankering for cookies, then get ready for your life to change. With no added sugar they’re pretty guiltless, too!
We took some liberties with adding peanut butter and chocolate to these cookies, but the banana and coconut base cookie can be used with whatever you dream up. Share whatever delicious varieties you come up with by tagging #lassens on social media and commenting on this post!
Pre-heat the oven to 350 degrees and gather your ingredients.
Mash the two bananas with a fork, then mix in the shredded coconut.
Grease a cupcake pan (the pan helps the cookies hold shape) with coconut oil. Bake for 25 minutes.
After cooling for about 5 minutes, apply a dollop of peanut butter to the top of each cookie. Place in the freezer. While the cookies are cooling, melt the chocolate.
Dip the bottom of each cookie in chocolate and place on a piece of parchment paper. If desired, drizzle any leftover chocolate over the top of the cookies. Once the chocolate has solidified these cookies are ready to eat!
The cookies last in a sealed container for a few days... if they make it that long.
Preheat oven to 375 degrees.
Lay the dough triangles on a cookie sheet.
Spread peanut butter over the dough.
Sprinkle with chopped GoMacro Protein Pleasure bar, chocolate shavings, and brown sugar.
Carefully roll the crescent dough.
Bake the rolls between 12-14 minutes, or until golden brown.
It's so easy you'd think it would taste bad! And although this is a mild taco soup generally; it does take well to adding a little kick if you'd like. We've had this soup during basically any time of year, because it's so delicious! So don't you worry that you're limited to just winter time with this easy recipe.
These gifts for foodies are so much fun to make and give! The vinegar takes about a month for the flavors to “marry”, so be sure to let your loved one know before they pop it open for a tasty salad!
Place your chosen flavorings in a quart-sized jar. For these three, I used
Raspberries and fresh mint leaves (I used champagne vinegar)
Slices of lemon peel, sliced garlic cloves, chopped fresh rosemary (I used white wine vinegar)
Fresh cranberries (I used rice vinegar)
Pour the vinegar over the items into the jars. Cover with a non-metal lid (or put a piece of plastic wrap between the lid and the jar). Refrigerate for about three to four weeks, swirling it around every day.
After a month or so, pour the contents through a strainer and then into your chosen bottles (with a funnel). Add a gift tag (mine were just printable business cards that I got at an office supply store) with a ribbon. Viola!
Italian Sun-Dried Tomato Dipping Oil
I love to use dipping oil on bread when we eat Italian food. Here’s a simple recipe to do it yourself!
1/4 tsp each dried italian herbs–basil, thyme, oregano, rosemary
1 TBSP chopped sun-dried tomato (the kind that is packed in oil)
2 cloves minced garlic
1/2 tsp salt
1/4 tsp freshly-ground pepper
1/2 TBSP chopped fresh organic parsley
3 TBSP grated organic parmesan cheese
2 cups Organic Extra-virgin Olive Oil
In a small pan, heat 1/4 cup of olive oil. add the herbs and the garlic, and just heat until softened.
Remove from the heat and let cool. Add the rest of the ingredients and the rest of the oil and then blend well. Pour into a bottle and allow to sit for several hours before serving. You can pour into gift bottles and spread a bit of your kitchen magic around to your friends and family! These should be used within about a week, or kept in the refrigerator.