Norwegian Christmas Cabbage Recipe - Allrecipes.com
Norwegian Christmas Cabbage Recipe
  • READY IN 1 hr

Norwegian Christmas Cabbage

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. 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.
  2. 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr

Footnotes

  • 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2010

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.

 
Most Helpful Critical Review
Mar 19, 2012

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.

 
Jan 02, 2005

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!

 
May 15, 2009

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.

 
Dec 18, 2007

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.

 
Sep 28, 2009

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!

 
Dec 28, 2010

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).

 
Nov 30, 2005

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!

 

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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.6 g
  • 9%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 8 g
  • 16%
  • Sodium
  • 387 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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