Norwegian Christmas Cabbage

Norwegian Christmas Cabbage


"Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."
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1 h servings 206 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • 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.


  1. 30 Ratings

Most helpful positive review

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 so...

Most helpful critical review

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 c...

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 so...

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 se...

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...

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.

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).

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 t...

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!

This was so good with our ham. I used less sugar but otherwise followed the directions as written and it was perfect!

Great! My variation was Apple Cider Vinegar and Chinese Cabbage. I prefer the texture of Chinese cabbage.