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.
Serve with
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.
MOST ICONIC Knäckebröd
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.
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