Here in Southern Sweden, summer has come to its end and the cool breezes have arrived, bringing with them clouds, wind, and rain (lots of rain!).
This all means that autumn, my favorite time of the year, is here which means stews and soups. Thus, we’ll be sharing our recipe for a favorite autumn stew, “Höstgryta med fläskkött, paprika, vitkål och äpple” or Autumn stew with pork, bell pepper, cabbage, and apple.
Harvest time here in Southern Sweden is now finished (except for the sugar beets) and was abundant this year. Here in Svalöv, we’re surrounded by thousands of acres of winter wheat and other cereal grains that were harvested last month.
Our winter wheat might indeed end up in your country of residence as most of the crop is destined to be made into Absolut vodka. Absolut is produced about an hour east of our place.
***If you wish to take a quick tour of the Absolut distillery, click below!***
Click here to go on the ABSOLUT tourThe ABSOLUT tour…
Please note, that the following was originally posted in our “Åhus and an absolutely perfect Cosmopolitan…” back in the Spring of 2019.
After lunch and a quick stroll through Åhus, we returned for our scheduled tour. We had booked the afternoon (3:00 PM) English tour which began in the gift shop. There we were met by our very enthusiastic guide, as well as an American family from New England that joined us on the tour. We were nine total including our guide. We were not allowed to take images inside the bottling facility, so that’s why there are not many images from there.
Stepping into the house you arrive at a replica of L. O. Smith’s office which is where the 90-minute tour began. It was like taking a step back in time.
Our enthusiastic guide Filip began by giving us the early history of L.O. Smith the King of Vodka.
The visual effects for explaining the history of ABSOLUT were most impressive. It was very fascinating and entertaining. The images were projected on the office wall as Filip presented the history of L.O. Smith and his original vodka, Absolut Rent Brännvin.
Now, as impressed as I was with the visual effects in the office, the video and sound in the theater were amazing, as you can see in the images of the surround video.
The short video presented a very informative look at the ABSOLUT Company today. The video emphasized ABSOLUT’s commitment to the environment (their process is CO2 neutral), recycling, and local one-sourcing. But, what really came out in the presentation was ABSOLUT’s commitment to the Åhus community and their 300 local employees. Did you know that 99% of all of the ABSOLUT vodka produced is exported out of Sweden?
Let’s take a quick break from the tour so we can show you where the actual distillation and production of ABSOLUT Vodka takes place. The ultra-modern and highly automated distillery is located 11 km from Åhus near a village called Nöbbelöv. Here, working 24-7, they produce 600,000 liters of vodka per day. For the process, they mill a bunch of wheat and mix it with a very special yeast, add water, and wait. Then it’s distilled 100s of times and mixed with purified water. The ABSOLUT is then pumped into one of the ten distillation/aging towers that each holds 600,000 liters. OK, this is an oversimplification so forgive me ABSOLUT Master Distiller. Did you know that it takes one kilo of wheat to make one bottle of Absolut?
You might have noticed that the continuous distillation process is glass-enclosed. It’s said that this is to protect any birds from being harmed by the process. I think that perhaps they got tired of cleaning the bird nests and poop from the distilling columns. Did you know that they go through 10-12 large truckloads of wheat per day? Let’s jump back to the tour now.
Back on the tour, Filip explained how vital wheat is to the purity and taste of ABSOLUT. Old L.O. Smith discovered long ago that the best vodka is made from winter wheat. Winter wheat is higher in starch and produces a bit of a peppery taste with just a hint of sweetness. All of the winter wheat used to make ABSOLUT is grown in the Skåne region of Sweden, which is where we live. Did you know that only starch is needed from wheat to produce alcohol? The leftover protein and fiber (silage) are fed to 200,000 happy pigs and 50,000 happy cows every day.
We moved next into a special room with workstations equipped with miniature distillation plants. Here Filip went into great detail about how the distillation process works. We smelled the grain and the distilled pure grain alcohol (about 95%) which is as it smells prior to mixing with water. Mixing, yes indeed. The pure grain alcohol is mixed with highly purified (reverse osmosis) water which comes from a very deep well lying below Åhus. Thus, about 60% of a bottle of ABSOLUT is water, making the vodka 80 proof or 40% alcohol. We also tasted the near 95% real-deal grain alcohol and all I can say is I’m glad they mix it.
From here it’s back to the check-in point to don our bright fluorescent safety vests and head for the bottling plant. Yep, that’s Eva up there trying to say warm on this cold and windy day. The bottling plant is just across from ABSOLUTE HOME.
Now, this is the area where only limited images are allowed. So, all I was able to get was a couple of shots from the Wall of Bottles. The Wall of Bottles is a permanent display of all the different bottle designs of ABSOLUT. Lighting made it nearly impossible to get a decent image. Above are just a few of the bottles on display. Speaking of bottles, did you know that the current and very successful ABSOLUT bottle was inspired by an antique medicine bottle seen in Stockholm in the late 1970s? In the bottom two images (above), you can see ABSOLUT’s relatively new “top-drawer” Absolut Elyx. Absolut Elyx is a single-estate, copper-crafted, luxury vodka. Now, as of this post, I’ve not tasted Elyx as it’s bloody expensive. It’s about US$60/700ml bottle. I’m sure it’s good, but if I’m going to spend that kind of coin, I’d just as soon have Rémy Martin VSOP which is priced at the same level.
I was amazed at the automation of the bottling plant. At ABSOLUT in Åhus, they produce 600,000 bottles of vodka per day, now that’s a lot of bottles. Each bottle is individually inspected and washed with ABSOLUT prior to filling. Yep, they wash each bottle (which is also made in Sweden) with ABSOLUT. Not to worry though, they don’t throw out the used ABSOLUT, it just gets filtered numerous times and reprocessed. Did you know that ABSOLUT is exported to over 125 countries around the globe and that every bottle of ABSOLUT consumed in the world is produced and bottled in the Åhus area? But, I digress… Back to the tour and our last stop, which is the best stop of all. We concluded the tour back at ABSOLUT HOME in the mixologist lab for an education on how to shake a proper Cosmopolitan.
Höstgryta med fläskkött, paprika, vitkål och äpple
With autumn having arrived (at least here in Sweden), it’s time for stews and soups. So, here’s one of our favorite fall (or any other time) stews, “Höstgryta med fläskkött, paprika, vitkål och äpple” or Autumn stew with pork, bell pepper, cabbage, and apple.
What makes this stew unique is that the pork and other ingredients are stewed in cream, (very Swedish). Although here it’s most often served with rice, I also like it with toasted sourdough bread and herb butter. One could go lean and omit the cream in favor of a good stock, but then it would be more of an Eastern European stew (which is also excellent). As for the origin of this recipe, I can only trace it back to a recipe by Susanne Jarl who runs Recepten.se (in Swedish) which happens to be one of the top food blogging sites here. So my friends, the easy recipe below was entirely inspired by her recipe Höstgryta med fläskkött, paprika, vitkål och äpple, (in Swedish) which I think I first tasted back in 2014 or 2015 and have been enjoying ever since.
Autumn stew with pork, bell pepper, cabbage and apple
A lovely pork stew that melds together the autumn flavors of pork, cabbage, peppers, and apple with a cream stock. It's the epitome of Swedish autumn comfort food. This Swedish recipe was adapted from "Höstgryta med fläskkött, paprika, vitkål och äpple" by Susanne Jarl of Recepten.se.
Ingredients
- 1 lb Pork loin
- 2 tbsp butter or fat of choice
- 1/4 tsp salt
- pinch black pepper
- 1 large red bell pepper, or half yellow and half red.
- 1 tsp paprika, I used sweet smoked.
- 1/2 tsp chili powder, or to your taste.
- 7 fl. oz Heavy Cream (36-38%),
- 1-1/2 cups Pointed cabbage (or white cabbage), finely shredded.
- 1-2 Granny Smith (or other tart) apples, cored, peeled, and sliced into wedges.
- salt to taste
- Chopped parsley for garnish
Instructions
-
Cut the pork into smaller bite-sized pieces and season.
-
Place the butter or fat of choice (I used olive oil) in a frying pan and heat on medium heat. Once your frying fat is hot, begin frying the meat. Be careful to not crowd the pan and turn the pork pieces as needed. The meat only needs to be brown, it will finish cooking in the sauce.
-
This is a good time to start your rice or potatoes. That way they are ready once the stew is complete.
-
Once the meat is browned, remove it and drain on paper towels.
-
I use the same pot I browned the meat in to make the stew, but feel free to use a new pot to continue. After draining the excess fat from the pot, place it back on your stovetop and set the temperature to LOW. Now return the meat, and add the bell pepper, paprika, chili powder, and cream. Then cook with the pan covered for 10 more minutes.
-
Now remove the lid and give it a stir. Then, add the shredded cabbage and sliced apples, and stir again. Re-cover and cook for another 10 minutes or until the apples are soft.
-
After 10 minutes or once the apples are soft, remove your lid stir and taste for seasoning. Then, if all's good it's time to plate.
-
When using rice, I like to place a serving on the side of the bowl with the stew on the other side, then garnish with chopped parsley.
I hope you enjoy the stew as much as we have. You ask, “Do we eat stews and soups with cream often? No, not as much as I’d like to, as one must watch one’s fat consumption these days.
The summer is long gone over here..now it’s getting really cold, esp. early mornings. The stew looks hearty and very tasty, Ron.
Angie, we’re right there with you regarding the cold, as it’s gotten cold here as well. We have a front headed through tonight which will leave us at single digits for our highs and below 0 for our lows for as far out as we can see. But at least we don’t have snow in the forecast yet.
It is indeed a great stew for a cold night…
Your weather is the same here in Michigan! I am making a favorite black bean chile right now so I totally agree it is soup and stew weather. Your stew looks very hearty and perfect for Fall 🙂
Hi Judi, that black bean chile sounds really good. We dipped below freezing last night, so it’s only a matter of time before the snow fly…
Beautiful photos! Love this recipe. Pointed cabbage? It’s so interesting how the names of vegetables can vary so much!
I agree regarding the names of veggies as well as cuts of meat. I’ve been told that pointed cabbage is also called sweetheart or sugarloaf cabbage in North America. We call it spetskål.
Sounds like Minnesota. I am going to try this recipe. Sounds good. And sticking with the cream. Thank you.
Hi Janet, this recipe would go very well with a few slices of dark and moist Kavring bread…
I love the opening photo — so beautiful! The stew sounds just incredible and I will make it as is. I also like bread with soup — but we are trying to reduce carbs and fat, this will need to be a special occasion stew! I need to look up pointed cabbage — it’s fun learning about different vegetables available around the world.
Thanks, David. Why is it that the foods that taste the best are the foods we shouldn’t eat? I’m a carbaholic, but must also watch my intake. I’m also a dairy lover, but I really have to watch my intake.
So this dish is also a special occasion meal for us as well.
You might find pointed cabbage being called sweetheart cabbage. That’s because when you cut it in half from the top to bottom and turn it over the insides look like a sweetheart…
What a delicious stew and great for the Autumn!
I think I’ll make it with some crème fraîche.
MD, I think crème fraîche would work brilliantly. I must try that myself…
The stew looks hearty, yet not overly heavy. The combination of cabbage and apple is always pleasing. Not sure we have pointed cabbage here, but I’ll keep an eye.
Happy Autumn! 🙂
Thanks, Ronit! I think you can find pointed cabbage as I’ve learned that it’s called Sweetheart or sugarloaf cabbage there.
Thanks, I’ll be looking for it. 🙂
Absolutely delightful to discover your post half-way thru’ my morning mail and know you were well and energetic enough to write – yippee ! With our spring temperatures tending to over 30s mid-spring and over 90 bushfires burning in the state already killing people, on some days I truly would welcome your autumn with its beautiful harvested fields in your case. You have plated your autumnal pork offering beautifully but you well know I shall be VERY Eastern European . . . I do not think I have bought a bottle of cream in two decades! Do not keep diets but a 1/4 pl plate is ALWAYS full of healthy carbs . . . 30 years of nutritional studies sill continuing has made sure of that! Thanks for the links . . . shall make use after work . . . and write around the weekend . . .
Not to worry Eha, the Eastern European variation is quite yummy and quite honestly the pork stew we make most often.
Thanks for stopping by…
This sounds most yummy indeed, Ron, and just the ticket for cold wineter nights … I often make red cabbage with sugar, vinegar and apple and so adding the pork seems a wonderful continuation of a gastro theme …
Josephine, I do believe this would warm you and your lots tummy. The sweetness of the pork goes so well with the apple, cabbage and peppers…
How different and delicious this looks and sounds! And the pork/apple combination is always a winner, Ron. Thanks so much for sharing!
Thanks, Angela, it is a mighty tasty dish…
I make pork chops with cabbage and apples so I know I will definitely enjoy your delicious sounding recipe.
Pork chops, apples, and cabbage is a mighty tasty dish as well, so I know you’ll enjoy this autumn stew…
Ah, autumn in Sweden sounds delightful, and your stew seems like the perfect way to embrace the season. Stews are indeed a comforting choice when the weather cools down. I can almost smell the hearty aroma of this dish from here. Thanks for sharing the inspiration behind the recipe too! I’ll definitely give it a try with some crusty sourdough bread and herb butter.
Thanks, Raymond, I think you would enjoy the dish, but perhaps after your weather cools down…
Our temperature was in the eighties today. Pointed cabbage is called Spitzkohl in German. I but it at the farmer’s market. Your stew looks delicious.
Coming from Europe I also knew i as Spitzkohl – logical! Here in Australia we know it as ‘sugarloaf’ . . . supposedly it is sweeter ?
Eha, I do indeed find our Spetskål sweeter than normal white cabbage…
I’ve read that our spetskål and your Spitzkohl made their way to Northern Europe and the Nordic regions via the Romans. I enjoy its milder and sweeter taste over normal white cabbage, It’s quite good roasted on the grill as well…
Happy Autumn to you Ron! Hope you get some sunny days too but if not this gorgeous fall stew will certainly cheer and warm you up. Love the addition of the sweet apples with the cabbage for a delicious balance in flavors. Stay warm and well!
Thanks, Bobbi, and Happy Autumn to you guys as well. Our autumn has been glorious with lovely fall colors until a few days ago when we had a massive wind storm. So now, it’s cold and the leaves are all gone, and the colors with them. We’re hoping for a few more nice autumn days before the snow starts flying. Take care over your way…
Simmering the ingredients in cream does seem to be a unique twist on stew, Ron. The flavors sound absolutely divine, and I would gladly go for a bowl of this today! It’s getting chilly here in the North Carolina mountains, which means it’s time for soups, stews, chilis and all of the classic comfort foods that come along with autumn. Stay warm – and thanks for the trip through Absolut, too! 🙂
David, I think you’d enjoy the stew made with any kind of white cabbage.
We are full on into our stew and soup days as somehow we seem to have morphed into winter. Ten years ago we would have had snow on the ground, but now it’s just rain.
Glad you enjoyed the tour…
This stew sounds scrumptious, but it is 98 degrees F here in Las Vegas so I will wait a month or so to make this. It does get cold here, we have had snow twice in the last 15 years. I’m not waiting for snow to make your stew recipe, and I do plan to make it with cream. Jus serving small portions so we can enjoy the total goodness.
Hi Susan, I do believe the stew is worth the wait and I hope you enjoy it.
Thanks for stopping by….
Still warm here, grilling in the open season not finished yet but fresh vegetables available so no excuse to enjoy it for a week dinner!
Davorka, I envy you still having local fresh veggies. All of ours come from Southern Europe now.
So do you have pointed cabbage where you are?
Take care…
I always learn something from you, Ron. Absolute vodka is a staple in our liquor cabinet, and it’s neat to find details of its origins and production.
As for the stew, it sounds simply delicious. I love pork in cream sauce and soups with cream in it (especially Zuppa Toscana), and I love trying new recipes. Indiana just hit the record temperature (82 F) for October, but I do not need cold weather to enjoy a hearty stew or soup (the European in me, lol). I’ll be giving this one a try soon – but I might need to substitute pointy cabbage with another variety. I could only find its seeds when I searched for it (also including the names: Sweetheart, Sugarloaf, and Hispi cabbage).
Thanks for sharing and stay warm this season!
Jas, I thought of you when I put this post together because you’ve given us so many wonderful soups and stews on your site.
Wow, 82 is a warm summer temperature for us. Hopefully, it’s cooling down now. Let me know what you think of the stew.
Oh, and I think plain white cabbage will work just fine.
Definitely autumn around here, too, Ron. And I love it. My favorite season as well. And I’m a big fan of creamy stews as well. Cream=comfort!
One thing that really intrigued me was the bell pepper which I wouldn’t have pegged as a Swedish veg. Is it traditional in this dish? Or course we are all living in a globalized world. I have an Italian friend who tells me he loves adding turmeric to his pasta con patate…
Frank, your question regarding the paprika of bell peppers as you guys call them got me thinking. So, I asked my local veggie guy if he knew when peppers became so popular in Sweden. He thinks in recent years maybe 30 years ago or so. But, they really caught on when Holland began their greenhouse production of peppers. About 90% of our winter peppers come from hothouse in the Netherlands.
We love them as they brighten our dull winter root veggies.
As for the recipe, I think they were in the original recipe, but I think the recipe is recent.
This was such an interesting post Ron, and I enjoyed the whole story about Absolut vodka, and learnt a lot. Yes it is on our Bottle shop shelves and I will appreciate the cost and history of it a lot more now. Vodka here is very expensive, as are a lot of spirits, because of the import duties. My son worked in the wheat industry in Western Australia before moving overseas so I will tell him this story. And last but not least, the stew looks amazing and I would love to make this one. So different from any stew I have made. When we finally get some more rain and it’s cooler, I will try to remember to make it. Your Post makes me really want to visit your part of the world.
Pauline, thanks so much for your kind words and I’m glad you enjoyed the read. I love Australia and would love to visit again so I understand your desire to visit here. Hopefully, you will one day.
The stew is mighty tasty, so I do hope you give it a try…
And reply 2/ my son organised for me to have a ride with the farmer on one of those grain harvesting machines through the wheatfields.. It was fascinating, and totally computerised.
The new combines are an amazing agriculture tool. I have had the privilege to see one of the new computerized GPS-guided units as in the image. It’s a big leap from the days of a sickle and hand thrashing…
Beautiful presentation, Ron! This looks so delicious and it is definitely comfort food time here as well! We had our first snowfall last week on Wednesday, almost 3 inches! Luckily it has melted. I love the harvest photos and that ominous sky.
Thanks, Susan! You’re ahead of us, as our first big snow dump has not hit, but it’s coming.
I love harvest season as the colors at that time of the year are amazing…
Pork, bell pepper, cabbage and apple sounds like a great combination. I’ve never had stew with cream as its base! I’ll bet it incredible!
This sounds like the perfect autumn meal Sounds delicious. Autumn is also my favorite time of the year.
I wanted to stop back by to wish the two of you a very Merry Christmas.
Wishing you and Eva a very healthy, happy and prosperous New Year.
Hi Ron, Sending you Florida sunshine this winter.
Your stew looks delightful. A comforting and soul satisfying meal. Thanks for sharing with us.
Velva
Ron, thank you. I am saving this one. It sounds like just the thing for a rainy winter’s evening.