Norwegian Coleslaw Recipes

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator.

NORWEGIAN CHRISTMAS CABBAGE

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.

NORWEGIAN COLESLAW

Steps:

• Shred cabbage and toss with salt.
• Cover and refrigerate at least 2 hours.
• Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
• Cool completely.
• Add to the cabbage along with the remaining vegetables.
• Cover and refrigerate at least 24 hours before serving (longer is better).
• Keeps 4-6 weeks in the refrigerator.

SWEDISH COLESLAW

Steps:

• Mix shredded cabbage, bell pepper, onion, mustard seed, and celery seed in a bowl with a cover. Set aside.
• In a saucepan, bring sugar, vinegar, and oil to a boil, and pour over cabbage while hot. Do NOT stir cabbage mixture until cold.
• Cover and place in the refrigerator. This will keep for several days.