Norwegian bacon and cabbage

    1 hour

    This Norwegian cabbage recipe is traditionally made at Christmastime. It tastes like a sweet and sour sauerkraut, fragranced with caraway seeds. It's perfect for the winter.

    38 people made this

    Makes: 6 

    • 8 rashers bacon
    • 1 large head cabbage, cored and finely chopped
    • 4 tablespoons plain flour
    • 1 tablespoon caraway seeds
    • salt and pepper to taste
    • 125ml white vinegar or to taste
    • 100g caster sugar or to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Lay two rashers 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 seeds. 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 the 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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    Reviews in English (25)


    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.  -  31 Aug 2010  (Review from Allrecipes US | Canada)


    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!  -  02 Jan 2005  (Review from Allrecipes US | Canada)


    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.  -  13 May 2009  (Review from Allrecipes US | Canada)