*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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!
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.
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.
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