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.

  • Servings: 8-serving
  • Difficulty: easy
  • Print


  • Cooking Time: 70 mins


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


  1. Slice the Bacon into pieces.
  2. Core and shred the Cabbage.
  3. 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.
  4. 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).
  5. Let cool slightly. Stir in Vinegar and Sugar about 1/8 cup at time, tasting after each addition.


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