Norwegian Christmas Cabbage

Norwegian Christmas Cabbage

This was one part of a meal cooked for the subreddit, /r/52weeksofcooking. where the theme was "heritage". Instead of picking just one part of my heritage to go with, I decided to go with all of it... even the smaller parts. For the Norwegian part, I was fairly stumped since I can't think of anything that stands out. Then I found this recipe and realised that my meal needed some sort of vegetable. I'm not the biggest cabbage fan but this was pretty good. I do not think I'd eat it by itself again (like I have been since I made this) but I can see this as a sauerkraut alternative... especially with how easy it was.
I used about 1/3 teaspoon or so Salt and Pepper but use your best judgement. 



  1. 8 Bacon Slices (3/4 lb)
  2. 2 Cabbage Heads
  3. 1/4 Cup Flour
  4. 1 Tablespoon Caraway Seed
  5. to taste Kosher salt
  6. to taste Black Pepper Ground
  7. 1/2 to taste Apple Cider Vinegar , Cup
  8. 1/2 Cup White sugar , to taste


70 mins
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    Slice the Bacon into pieces.

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    Core and shred the Cabbage.

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    Lay 1/4 of the bacon pieces across the bottom of a large pot. Cover with 1/2 head of shredded Cabbage. Sprinkle Flour to dust, add some Caraway Seed, and season with Salt and Pepper. Repeat until you run out of bacon and cabbage.

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    Fill the pot with enough water to come about 3/4 up the side (about 6 or 7 cups). Bring to a boil over high heat, reduce the heat to medium, and cook until the cabbage is soft, stirring occasionally (about 45 minutes).

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    Let cool slightly. Stir in Vinegar and Sugar about 1/8 cup at time, tasting after each addition.

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