The simple recipe for Norwegian traditional sauerkraut with caraway seeds

Level: Easy
Time: 2h 15min

Several countries use sauerkraut as a side or as part of a traditional dish, but the particularity of the Norwegian traditional sauerkraut version is that it includes Caraway seeds. The Norwegians use the sauerkraut a side to numerous dishes, the most well known is probably the meatballs, but also with the traditional Christmas dish cooked pork ribs. In Norway, you have several industrial prepared versions available in any supermarket, but making it your self is so easy and so much better! It can also be frozen so you can prepare this well in advance and keep portions available for when needed.

THE TIPS TO SUCCEED

1: Make sure to let the cabbage simmer very slowly so that you don’t cook the cabbage to bits…

2: Taste the seasoning! You might need more vinegar, sugar or salt so it is really important to taste.

Let’s get started

Ingredients

• 1 kg Cabbage
• 2 pcs Green Apples
• 5 tbsp Apple vinegar
• 3 tbsp Sugar
• 200 ml Beef bouillon
• 200 ml Apple juice
• 2 tbsp Caraway seeds
• Salt
• Pepper

How to do it?

Cut the cabbage in four and remove the hard centre. Slice the cabbage finely using a knife or a mandoline slicer.

Peel the apple and cut in thin slices.

Add all the ingredients into a big pan with lid and bring to boil.

Let it simmer slowly for 1 hour, stirring carefully now and then.

Taste the mixture and add more, vinegar, sugar, salt or pepper if needed. Let it simmer for another 30-60 minutes until the cabbage is completely tender.

How to serve the Norwegian traditional sauerkraut?

You can serve is with Norwegian meatballs, porc ribs, porc shops, sausages… The options are illimited 🙂