Christmas Cabbage Recipes

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NORWEGIAN CHRISTMAS CABBAGE



Norwegian Christmas Cabbage image

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."

Provided by Happy Hippie

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

8 slices bacon
1 cabbage, large head, cored and shredded
1/4 cup all-purpose flour
1 tablespoon caraway seed
1 pinch salt and pepper (to taste)
1/2 cup white vinegar (or to taste)
1/2 cup white sugar (or to taste)

Steps:

  • 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.
  • 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.
  • Note:.
  • 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.

Nutrition Facts : Calories 266.1, Fat 14, SaturatedFat 4.6, Cholesterol 20.6, Sodium 280.3, Carbohydrate 30, Fiber 4, Sugar 22.2, Protein 6.4

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