Rating: 4.65 stars
31 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

206 calories; protein 8g; carbohydrates 33.4g; fat 5.6g; cholesterol 13.6mg; sodium 322.3mg. Full Nutrition
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Reviews (35)

Most helpful positive review

Rating: 5 stars
09/01/2010
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. Read More
(47)

Most helpful critical review

Rating: 1 stars
03/19/2012
It was ok until I started doing the vinegar and sugar. I started with a little of each at a time and it just got worse and worse. I guess this just is not a flavor I like. I would recommend cooking the bacon first to render some of the fat and then add the cabbage because the bacon had chunks of fat remaining after cooking. Read More
(3)
31 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/01/2010
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. Read More
(47)
Rating: 5 stars
01/02/2005
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! Read More
(37)
Rating: 5 stars
05/15/2009
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. Read More
(26)
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Rating: 5 stars
12/19/2007
Always looking for good recipes for cabbage. Only change, cut up the bacon into bite size pieces. Love the combination of ingredients and easy to make. Read More
(25)
Rating: 4 stars
09/28/2009
This tastes alot like a cabbage dish my Hungarian grandparents make, however theirs has a orangey-red colouring. Perhaps they add paprika to it? I did make one mistake by using salt instead of the caraway seeds in the layering process. I did mix in a bunch of caraway seeds when I realized my error, and luckily the dish didn't turn out salty. I omitted the bacon just because I felt it wouldn't add all that much to the dish other than fat. The amount of sugar and vinegar in the recipe was just right to achieve the sweet-sour ratio. Another great way to make cabbage! Read More
(21)
Rating: 5 stars
12/28/2010
I don't want it to be quite so much like sauerkraut so rather then shredding the cabbage I cut it up into larger pieces (bite size or larger). Read More
(20)
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Rating: 5 stars
01/10/2012
Before she died, I tried to get my Norwegian grandma to give me her cabbage recipe, but it was just "a little of this, a little of that" and I never felt confident enough to try. I've made this dish twice now, and it is delicious--tastes just like my grandma's. Thank you so much for sharing--it means a lot to me to have this connection to my roots. Read More
(19)
Rating: 5 stars
12/30/2010
This was so good with our ham. I used less sugar but otherwise followed the directions as written and it was perfect! Read More
(13)
Rating: 5 stars
11/30/2005
I enjoyed this cabbage very much. The sugar-vinegar mixture is a bit tricky to get just right but once you do it is delicious! Read More
(13)
Rating: 1 stars
03/19/2012
It was ok until I started doing the vinegar and sugar. I started with a little of each at a time and it just got worse and worse. I guess this just is not a flavor I like. I would recommend cooking the bacon first to render some of the fat and then add the cabbage because the bacon had chunks of fat remaining after cooking. Read More
(3)