This Scandinavian-inspired dinner proved to be a perfect meal for friends. It’s not what you would find on most restaurant menus, which may be one reason it had so much appeal. It also has tremendous flavor.
Serve it family-style as I did; this informal service reinforces the warmth of the menu.
Myrna Christopherson’s Swedish meatballs are the real thing and absolutely mouthwatering. She makes these meatballs with the lightest coating of gravy, just enough to add more flavor to the noodles, which are tossed with fresh dill. The braised sweet-sour red cabbage adds great vibrancy--in color and taste--to the plate.
The good news is that it can all be done ahead; the meatballs and cabbage have much better flavor when they are reheated.
Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).