Stieg Larsson’s Millennium Trilogy

19 Nov

Title:  Millennium Trilogy

Author:  Stieg Larsson

Hostess:  Jane

Meeting Date:  November 19, 2011

Food Theme:  Swedish


Swedish Red Cabbage – made by Jane

1/2 stick butter
4 green apples (peeled and chopped)
1 large onion sliced
2 pounds red cabbage shredded
1/4 cup light brown sugar
2 tbsp. cider vinegar
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/3 cup red wine
2 tbsp. currant jelly or any type of jelly on hand

Melt butter in a heavy large Dutch oven over medium high heat.   Add apples and 
onion and sauté until tender, about 10 minutes.  Stir in cabbage and stir frequently 
for about 8 minutes.  Stir in sugar, vinegar, salt, cloves, and allspice.  Cover and 
cook until cabbage is crisp-tender about 10 minutes.  Uncover and add red wine 
and jelly and cook 5 minutes more.  Add salt and pepper to taste if desired.
  Serves about 8

Meatballs – made by Jane

3 slices fresh bread
1/3 cup milk
4 tablespoons butter
1/2 cup finely chopped onion
1 teaspoon kosher salt
1 pound ground chuck
1 pound ground pork
3 large egg yolks
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/3 cup all-purpose flour
4 cups beef broth
1/3 cup heavy cream


Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Veggie “Meat”balls – made by Jane


3 slices bread, crumbled
3 tablespoons onions, finely chopped
1/4 teaspoon ground black pepper
1/2 teaspoon ground nutmeg
1 Tbsp dill
3/4 cup soymilk
1 egg
2 (12 ounce) packages soy crumbles
1 1/2 tablespoons oil
3 tablespoons all-purpose flour 1 cup vegetable broth
1 cup soymilk or 1 cup skim milk


Preheat oven to 350 degrees F

In a large bowl combine bread crumbs, egg, onion, pepper, nutmeg. and burger-style crumbles until well blended. Add all but 2 tablespoons of milk and test if your “meat” will form a ball. If needed, because the mixture is too dry, add the additional milk. Form into 1 1/2 inch balls.

In a large skillet over medium heat, brown the ‘meat’ balls in oil. Remove with a slotted spoon and place in a 2 quart casserole dish.

Whisk flour into drippings in skillet; cook until bubbly, stirring constantly. Stir in broth and soy milk and continue cooking, stirring, until sauce thickens and boils, about 1 minute. Pour over ‘meat’ balls .

Bake in preheated oven for 30 minutes.

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