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Norwegian Christmas Cabbage

SUBMITTED BY: Finn Roed

"Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."

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USMETRIC

Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.

Hints
Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.
A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.

Reviewed on dec. 18, 2007 by MustangSally

Always looking for good recipes for cabbage. Only change, cut up the bacon into bite size... MORE

Reviewed on jan. 2, 2005 by ABBEYBABY

I have searched for this recipe for years, finding similar but not exactly the flavor or sauce... MORE

Reviewed on nov. 30, 2005 by jennifer_95

I enjoyed this cabbage very much. The sugar-vinegar mixture is a bit tricky to get just... MORE

Reviewed on nov. 18, 2007 by CassieRoll

This is about the best new recipe that has come my way in ages. It was absolutely delicious. A... MORE

Reviewed on may 15, 2009 by Pam Schwartz1

This is a great cabbage recipe. Since my husband and I are on Weight Watchers, I leave out... MORE