Norwegian Christmas Cabbage

  • Ready in: 60 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: 206
Norwegian Christmas Cabbage


  • 8 slices bacon
  • 1 large cabbage, cored & shredded
  • 1 beef OXO cube
  • ¼ cup flour
  • 1 tablespoon caraway seed
  • SIDS SALT & PEPPER to taste
  • sugar to taste


  1. Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage, then finely crumble the OXO cube and sprinkle over the cabbage along with a light dusting of flour and a pinch of caraway seed. Season with a little SIDS SALT & PEPPER. Repeat layering as many times as possible until you run out of room. Fill the pot with enough water to come about ¾ up the side. Bring to a boil and cook for about 45 minutes, until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in SIDS RASPBERRY VINEGAR. Use your own judgment. The idea is to strike a balance between the sweet and the sour.
    Hints: Use a 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. A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavour and fat in it. I sometimes add a couple of bouillon cubes too.