This is traditionally served at Christmas eve. You can make it a day in advance, refrigerate and reheat on the stovetop the next day.
1 med. red cabbage
4 Tbsp. butter, cut into small pieces
1 Tbsp. sugar
1 tsp. salt
1/3 c. water
1/3 c. apple cider vinegar
1/4 c. red currant jelly

Preheat oven to 325 degrees fahrenheit. Wash cabbage, remove outer leaves, and cut in half lengthwise. Remove core. Thinly slice.
In a heavy duty dutch oven or similar, combine butter, sugar, salt, water and vinegar. Let it come to a boil on the stove. Add cabbage and toss well to coat. Let it come to a boil; cover, and place in oven. Bake 2 hours. Check occasionally and add some water if all the liquid has cooked away. Ten mins. before cooking is finished, stir in jelly, stirring in to melt and blend. Replace cover and finish baking. Serves 4 to 6.

 
It is a good idea to make the sauce 
ahead, as the croquettes cook quickly. 

For the sauce you will need:
3 T butter or margarine
3 T flour
3 c. milk
4 hard-boiled eggs, peeled and chopped
1 tsp dry mustard
dash salt and pepper to taste 

Make a roux of the fat and flour, slowly 
adding milk while stirring. (basic white 
sauce) Add dry mustard. When sauce is of 
desired consistancy add eggs and remove 
from heat. Keep covered while croquettes 
cook to retain heat. 

To make croquettes:

2 cans salmon, drain and remove bones, 
cartalidge, and skin. Also any 'black' 
flesh that is close to the skin, as it 
may be bitter. Flake into a bowl. 
Add 1 large egg, approx 3/4 c. fresh 
bread crumbs, a few grindings of fresh 
pepper, and a dash of salt. 1/4 tsp 
dried dill weed is optional. 
Roll into golf-ball sized balls and coat 
each with flour. Fry in a small amount 
of oil until golden brown. 
Pour sauce over croquettes and 
serve.

(my personal favorite) 

4# or so pot roast, (I use sirloin)
1 tsp each salt and allspice
1/2 tsp pepper 
Rub meat on all sides with this. Brown 
all sides in oil.Then add: 
2 medium onions, sliced
1/2 c. beef stock
2 bay leaves
2 tsp. each: vinegar & molasses 
Reduce heat, simmer on stovetop covered 
until tender, approx 2 - 3 hours. Pan 
juices are just delicious, but if a 
gravy is desired add 2 T. cornstarch to 
pan juices and stir in 1 c. sour cream. 
Do not boil.

(Swedish Hamburgers) 

1 Tb butter
2 Tb finely chopped onion
1# lean ground beef
4 egg yolks
1 Tb capers, drained and chopped
1 1/2 tsp salt
Fresh ground black pepper
2 tsp white vinegar 
1/2 c. cream (or half & half in a pinch) 
1/4 c. finely chopped drained beets, 
cooked or canned 2 Tb butter 
2Tb vegetable oil
12-14 fried eggs, optional 

In a small pan, melt the 1 tablespoon of 
butter. When the foam subsides, add the 
onion and cook for 2-3 minutes, or until 
they are soft and transparent, but not 
brown. Scrape into a large bowl, add the 
meat, egg yolks, capers, salt, a few 
grindings of pepper and the white 
vinegar. Mix together and moisten with 
the cream. Then stir in the drained 
chopped beets. Shape into 12 to 14 round 
patties, about 2-3" in diameter. In a 
large skillet heat the remaining butter 
with the oil. Cook the patties over 
moderately high heat for 5 to 6 minutes 
on each side, or until they are a deep 
brown. Traditionally, the burgers are 
served with a fried egg set on top, but 
this is certainly optional.

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