Can I make the frikadeller ahead of time?
Yes, you can prepare the frikadeller mixture and form the patties the night before. Store them covered in the refrigerator and fry them fresh in the morning.
BREAKFAST
Hearty Danish Frikadeller with Creamed Cabbage and Potatoes
Savor a truly satisfying Danish breakfast experience with these flavorful pork frikadeller, accompanied by tender creamed cabbage and perfectly cooked potatoes. This comforting meal offers a delightful journey into traditional Nordic flavors, ideal for a hearty start to your day.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the ground pork, milk, flour, egg, salt, and pepper. Mix thoroughly until well combined but do not overmix. Form the mixture into 12-16 oval-shaped frikadeller patties.
02
Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the frikadeller for 4-6 minutes per side, until golden brown and cooked through. Remove from skillet and keep warm.
03
While the frikadeller cook, place the peeled and quartered potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until fork-tender. Drain well.
04
In a separate large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the shredded cabbage and cook for 8-10 minutes, stirring occasionally, until softened.
05
Pour in the heavy cream and stir in the chopped fresh dill. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer for 3-5 minutes, allowing the sauce to thicken slightly.
06
Serve the warm frikadeller alongside the creamed cabbage and boiled potatoes. Garnish with extra fresh dill if desired.
About This Recipe
Savor a truly satisfying Danish breakfast experience with these flavorful pork frikadeller, accompanied by tender creamed cabbage and perfectly cooked potatoes. This comforting meal offers a delightful journey into traditional Nordic flavors, ideal for a hearty start to your day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the frikadeller, add 1/4 cup of finely chopped onion to the meat mixture. Ensure the frikadeller are evenly browned for a crispy exterior. Don't overcrowd the pan when frying the frikadeller; cook them in batches if necessary.
Easy Substitutions
Ground veal or a mix of ground beef and pork can be used for the frikadeller. For a lighter creamed cabbage, use half-and-half instead of heavy cream. Parsley can be substituted for dill if preferred.
Storage & Reheating
Store leftover frikadeller, creamed cabbage, and potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Serving Suggestions
Serve with a side of pickled cucumbers or lingonberry jam for an authentic Danish touch. A sprinkle of crispy fried onions over the creamed cabbage adds texture and flavor. Pair with a strong cup of coffee or a glass of cold milk.
Common Mistakes
Overmixing the frikadeller meat can result in tough patties. Mix just until combined. Overcooking the cabbage will make it mushy; aim for tender-crisp. Not seasoning the potatoes or cabbage adequately can lead to a bland dish; taste and adjust seasoning as you go. Frying frikadeller on too high heat will burn the outside before the inside is cooked.
Frequently Asked Questions
What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well after boiling, making them ideal for this dish.
Can I freeze frikadeller?
Cooked frikadeller can be frozen for up to 2 months. Thaw in the refrigerator overnight and reheat gently. The creamed cabbage is best made fresh.
MORE TO KNOW
Frikadeller are a staple in Danish cuisine, often served for lunch or dinner, but they make a surprisingly satisfying and hearty breakfast. The key to their tender texture is not overmixing the meat mixture, which can make them tough. The creamed cabbage, or 'stuvet hvidkål', provides a rich, comforting counterpoint to the savory frikadeller, while the simple boiled potatoes complete this traditional and filling meal. This dish is a testament to the simple yet flavorful cooking that defines Danish comfort food.
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