Tuesday, January 10, 2012

Norwegian Sauerkraut “Surkål”

I grew up with Sauerkraut to anything made with pork and my mom would just buy already made in the store to take home and reheat it there. Then when I went off to college I had a teacher who taught us an easy way of making it ourselves and believe it or not it also freezes well.

This recipe makes about 10 servings.

  • 2000 grams (4 lbs) Cabbage (Red or Green depending on what you prefer)
  • 2 1/2 Tbsp Caraway Seeds
  • 5 Tbsp White Distilled Vinegar (7% is best, but 5% works just fine)
  • 5 Tbsp Sugar
  • 2 1/2 tsp Salt
  • 2 cups of Water

Shred the cabbage as fine as you want it. I like to keep mine at a medium shred somewhat thicker pieces in between the smaller pieces.

Put the shredded cabbage and caraway seeds in layers in a big pot and sprinkle salt and sugar on top. Then pour the vinegar and water over it all.

Get to a boil and let it simmer for 30-40 minutes under a lid.

Add more sugar, salt or vinegar according to your preferences. Reheats very easily in the microwave.

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