1/1 Photo of Norwegian Christmas Cabbage
Happy Hippie's Note:
A favorite I'm posting from Allrecipes.com. I'm posting this for ZWT III. This recipe was submitted by Finn Roed who stated: "Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."
My Private Note
Units: US | Metric
- 1Lay two slices of bacon across the bottom of a large pot.
- 2Cover with a layer of cabbage.
- 3Sprinkle a light dusting of flour and a pinch of caraway seed.
- 4Season with a little salt and pepper.
- 5Repeat layering as many times as possible until you run out of room.
- 6Fill the pot with enough water to come about 3/4 up the side.
- 7Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally.
- 8Let cool slightly, then stir in the vinegar and sugar.
- 9Use 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.
- 11Use 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.
- 12A 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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Nutritional Facts for Norwegian Christmas Cabbage
Serving Size: 1 (205 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 266.1
- Calories from Fat 126
- Total Fat 14.0 g
- Saturated Fat 4.5 g
- Cholesterol 20.5 mg
- Sodium 280.2 mg
- Total Carbohydrate 30.0 g
- Dietary Fiber 4.0 g
- Sugars 22.1 g
- Protein 6.4 g
The following items or measurements are not included:
salt and pepper