About this recipe: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.
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
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Method Prep:15min › Cook:45min › Ready in:1hr
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.
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.