Norwegian Christmas Cabbage

Recipe by Happy Hippie




  • 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.