Norwegian Christmas Cabbage

1. 1

   Lay two slices of bacon across the bottom of a large pot.

2. 2

   Cover with a layer of cabbage.

3. 3

   Sprinkle a light dusting of flour and a pinch of caraway seed.

4. 4

   Season with a little salt and pepper.

5. 5

   Repeat layering as many times as possible until you run out of room.

6. 6

   Fill the pot with enough water to come about 3/4 up the side.

7. 7

   Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally.

8. 8

   Let cool slightly, then stir in the vinegar and sugar.

9. 9

   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.

10. 10

    Note:.

11. 11

    Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.

12. 12

    A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.

* Per serving · 4 servings · Values may vary.

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