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Norwegian Christmas Cabbage

Reviewed: Aug. 31, 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.
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