Norwegian Christmas Cabbage

Norwegian Christmas Cabbage

25
Finn Roed 0

"Norwegian Christmas Cabbage is essentially a kind of sweet and sour sauerkraut, spiced with caraway seeds."

Ingredients 1 h {{adjustedServings}} servings 206 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Footnotes

  • Hints
  • 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.
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Reviews 25

  1. 30 Ratings

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Apples
9/1/2010

I took ideas from a few of the previous reviews to make this cabbage and it was delicious! I used bacon pieces instead of strips, apple cider vinegar and Splenda instead of sugar (Splenda is somewhat sweeter than suger so be careful). I also threw in a vegetable bouillon cube and used less salt; instead of pouring salt on all layer, I salted 2 of 4 layers. I don't think you need as much flour as the recipe calls for; next time, I'll use half. Also, I could have thrown in another head of cabbage after the first head boiled down to even out the juice. Even though there are some things that I would do differently next time, this was still the best cabbage I've made and I've made a lot of cabbage! You can not go wrong with following the recipe verbatim.

ABBEYBABY
1/2/2005

I have searched for this recipe for years, finding similar but not exactly the flavor or sauce consistency, until now! Excellent as given or without the bacon which is how I made it today to serve with ham. At long last, the right combination, delicious!

Pam Schwartz1
5/15/2009

This is a great cabbage recipe. Since my husband and I are on Weight Watchers, I leave out the bacon and use Splenda instead of the sugar. That cuts the calories, therefore the "Points" and it's still delicious. I like it with a ham slice and some microwaved sweet potatoes for a tasty but simple dinner.