Kållåda med Skinka
October 6, 2013
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Few things offer as many opportunities to explore the culinary world as leftover ham. It seems as though every culture that eats pork has its own treasures. I suppose this is partly because curing ham was a classical approach to preserving meat before the advent of refrigeration and partly because, at 10 kg or so, a ham yields a lot of leftovers. Perhaps not surprisingly many such ham dishes use vegetables like potatoes or cabbage that were likely to have been available in the winter. This Swedish casserole of ham and cabbage with a bit of cheese is a particularly tasty example. To be authentic it should be made with hushållsost, a Swedish farmer’s cheese often available at IKEA. Since the nearest IKEA is some 200 km distant I made do with a sharp New York cheddar.
Cabbage – ½ medium head, shredded
Onion – 1, red or yellow, thinly sliced
Butter – about 15 g (1 Tablespoon) plus a bit to grease the pan
Ham – 500 g (1 lb.), diced
Eggs – 3 large
Cheese (see above) – 100 g (1 cup), shredded
Salt and pepper to taste
Chives, finely chopped, optional
Preheat oven to 200°C (400°F).
Bring a pot of salted water to a boil and simmer the cabbage for about 10 minutes. Drain and set aside in a colander.
Sauté the onion in butter until it just begins to brown.
Grease a suitable casserole with a bit of butter (or cooking spray if you must). Arrange the ham in the bottom of the dish in an even layer. Spread the sautéed onions and then the cabbage over the meat. Whisk together the eggs, cheese, and chives, if using, and season with salt and pepper. Pour the mixture over the top of the casserole and bake in upper third of oven for 30 to 40 minutes, until browned.
Serve with buttered potatoes.