Mashed swede and pork
Swedes
Salted or smoked pork
Salt
Mustard
Rinse and peel the swedes and, next, cut them into smaller pieces.
Boil the pork in water for a while before adding the swedes. Remove the pork when tender. Save the water for later use.
Mash the swedes and use some of the water to smooth the mash. Season to taste.
Serve the mashed swedes and pork with mustard and rye bread.
Bread omelet
5 eggs
½ jug cow's milk
10 tablespoon flour
Slices of day-old bread (not rye bread)
Butter
Stewed fruit
Dip the bread slices into the milk. Melt some butter on a frying pan. Place the bread slices on the pan and make sure the bottom of the pan is covered completely. Cook the bread on both sides until golden.
Mix the rest of the milk, the eggs and flour to form a batter. Pour it over the bread slices in the pan and cook over low heat until the egg mixture has set.
Serve the bread omelet with stewed fruit.
Stuffed cabbage leaves
150 g cracked barley groats
1 jug cow's milk
A little salt
Cabbage leaves
Butter
Lime bast
Prepare a porridge of cracked barley groats, milk and salt.
Rinse the cabbage leaves and cook them 'al dente' in boiling water. Remove the leaves from the water to drain. Place a big spoonful of porridge on each leaf. Fold in the sides and roll the leaf up tightly. Tie each 'parcel' with a string of lime bast.
Bring a pot of lightly salted water to the boil. Cook the stuffed cabbage leaves, some at a time, in the water for a few minutes. Remove to drain. Serve hot with melted butter.
Fried porridge dumplings
Some left-over barley porridge
3 eggs
3 tablespoon wheat flour
Add egg and flour to the left-over porridge and mix well until the porridge is a fairly firm paste.
Melt some butter on a frying pan. Use a spoon to form balls/dumplings of the porridge. Cook the dumplings on both sides until golden brown.
Serve hot with fruit of the season, e.g. stewed blueberries or hip.
Cabbage soup
Onion
Carrots
Parsley root
Cabbage leaves
Salt
Smoked pork
Bring a pot of water to the boil and cook the smoked pork until tender. Then remove it from the water and put to one side.
Clean the onions, carrots and parsley roots and dice all the vegetables. Add them to the water in which the pork was cooked. Cook the vegetables until 'al dente'. Rinse and finely chop the cabbage leaves. Add them to the soup and continue to cook until vegetables and cabbage leaves are tender. Season to taste.
Serve the soup with the pork, mustard and bread.
1 jug = 1 liter approx.
1 cup = 150 ml approx.
Ribe VikingeCenter's 2012 project 'Nordic food is Viking food' is supported by Region Syddanmark.