I have a huge respect for the way people in Sweden view food. There is a major emphasis on eating well from a young age and also making the time to eat. While I worked as a chef in Gothenberg one of things that I was always impressed with was how, when lunch time rolled around, everything stopped and everybody working, from the kitchen porter to the restaurant manager, sat to eat a meal cooked by the head chef. The meals we ate were not just sloppy seconds, they were well thought out, healthy and delicious.
I've seen a similar emphasis on eating well being set in Swedish schools also, with fresh and healthy meals being produced for kids on a daily basis. When I went to school we were constantly served processed food with very few healthy options. I am aware that in Ireland many schemes have been introduced to teach kids about healthy options but it still does not seem to have a deep impact. In a world where we have more knowledge about food and it effects on the body than ever before, from what I can see our younger generations aren't easily provided with healthy wholesome meals as standard. It can't be hard to achieve and with with some simple planning this sort of eating can easily become common place. What do you think? How do schools in other countries approach healthy eating?
Swedish Cabbage Salad
In Sweden it is quite common for restaurants to provide diners with a salad buffet table to accompany any main meals ordered. This tangy salad is quite common and is one of my favourite Swedish side dishes.
Makes about 6-8 portions.
500g of Dutch Cabbage (About half a head of cabbage).
100ml of rapeseed oil.
4 tablespoons of malt vinegar.
1 tablespoon of sea salt.
3 tablespoons of ground black pepper.
Prepare the cabbage by slicing into thin pieces and add to a large mixing bowl. Add the rapeseed oil, vinegar, sea salt and ground pepper. Mix the cabbage until all the ingredients are combined. Taste a piece of cabbage, you may want to add another spoonful of vinegar or perhaps a little more black pepper. Cover the bowl and place in the fridge. It's best to leave the salad for at least an hour or two or even over night. Serve cool as a tasty, healthy side dish.
