Recipe by Happy Hippie
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."
Top Review by kiwidutch
We liked this.. it smelled especially wonderful as it was cooking, but DH and I felt that it delived a bit less in taste once it was done. 45 minutes cooking time seemed rather rextreme and left the cabbage a lot more limp then we personally prefer. That is the main reason for the lower rating... I wouldn't mind to try this combination again with the bacon lightly grilled first and then the cabbage cooked until fractionally still crisp. Please see my rating system: 4 stars for a recipe that, as it stands would need some major tweeking for us to enjoy it again. The smell of this while it cooks however is amazingly good, so I will try it again some time. Thanks!
- 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)
Directions See How It's Made
- 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.
- 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.