Recipe by Finn Roed
"Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."
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1 large head
cabbage, cored and shredded
salt and pepper to taste
white vinegar, or to taste
white sugar, or to taste
I took ideas from a few of the previous reviews to make this cabbage and it was delicious! I used bacon pieces instead of strips, apple cider vinegar and Splenda instead of sugar (Splenda is somewhat sweeter than suger so be careful). I also threw in a vegetable bouillon cube and used less salt; instead of pouring salt on all layer, I salted 2 of 4 layers. I don't think you need as much flour as the recipe calls for; next time, I'll use half. Also, I could have thrown in another head of cabbage after the first head boiled down to even out the juice. Even though there are some things that I would do differently next time, this was still the best cabbage I've made and I've made a lot of cabbage! You can not go wrong with following the recipe verbatim.
It was ok until I started doing the vinegar and sugar. I started with a little of each at a time and it just got worse and worse. I guess this just is not a flavor I like. I would recommend cooking the bacon first to render some of the fat and then add the cabbage because the bacon had chunks of fat remaining after cooking.
I have searched for this recipe for years, finding similar but not exactly the flavor or sauce consistency, until now! Excellent as given or without the bacon which is how I made it today to serve with ham. At long last, the right combination, delicious!
This is a great cabbage recipe. Since my husband and I are on Weight Watchers, I leave out the bacon and use Splenda instead of the sugar. That cuts the calories, therefore the "Points" and it's still delicious. I like it with a ham slice and some microwaved sweet potatoes for a tasty but simple dinner.
Always looking for good recipes for cabbage. Only change, cut up the bacon into bite size pieces. Love the combination of ingredients and easy to make.
This tastes alot like a cabbage dish my Hungarian grandparents make, however theirs has a orangey-red colouring. Perhaps they add paprika to it? I did make one mistake by using salt instead of the caraway seeds in the layering process. I did mix in a bunch of caraway seeds when I realized my error, and luckily the dish didn't turn out salty. I omitted the bacon just because I felt it wouldn't add all that much to the dish other than fat. The amount of sugar and vinegar in the recipe was just right to achieve the sweet-sour ratio. Another great way to make cabbage!
I don't want it to be quite so much like sauerkraut, so rather then shredding the cabbage, I cut it up into larger pieces (bite size or larger).
I enjoyed this cabbage very much. The sugar-vinegar mixture is a bit tricky to get just right, but once you do,it is delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Norwegian Christmas Cabbage
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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