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Share kålhuvudet and cut away the riser. Shred kålbladen right so finely and place them in a bowl.
Drizzle down the olive oil and the finriv over the cheese.
preheat the oven to 175 degrees. Lubricate one or more oven moulds and fill them with kålblandningen. Insert on the bottom seam (important for the bowl not to burn).
Let ugnsbaka in half an hour, but take out the vessel, already after 15 minutes and mix the cabbage and insert again. Check now and then that the top layer does not burn.
When half an hour has passed, take it out and check if it feels soft but still a bit supple. If not, let the ugnsbakas ten minutes.
When the cabbage feels ready, take it out and taste . In this case, by dipping some of it in the sardelle and apelsinsmöret. It is good, needed something more? Then adjust the taste of the cabbage with the salt and pepper. Slice sardelle and apelsinsmöret over kålens area and eat at once. Freeze leftover butter.
the crispy savojkålen needed only about 100 grams of this butter, but when you’re at it you might as well do 250 grams. The butter keeps for weeks in the freezer and can be used for everything from grilled fish and roasted meats to steamed vegetables and pasta.
Mix all ingredients except butter to a smooth paste in a blender or with a hand blender.
Whisk the butter is soft and fluffy, and then mix it down into the spice mix.
with worcestershire sauce, squeeze of orange, black pepper and sardellmos and any of the other ingredients. It is important to smörsmaken not drowned by everything else, at the same time, it should be fruity and sour of the orange and get a rich spiciness of the curry.
feel free to Let stand in the fridge for at least an hour before serving for the flavors to mature.