1100 grams of sliced white cabbage
1,5 tea-spoon of salt
3 tea-spoons of caraway
3,75 deciliters of beef stock (3/4 stock cube)
4 tea-spoons of white balsamico vinegar
3 tea-spoons of sugar
For some reason most people think of this dish as German, and very country specific at that. But the fact is that if you enter Scandinavia, Danes, Norwegians and Swedish people have taken a liken to this side dish and for a long while now. Yesterday I served it with Frikadeller (the Danish way), potatoes, carrots and brown sauce, in Norway it would have been Kjøttkaker, in Sweden Kjøtbullar, Though I’m not completely sure the Swedish stray from their Lingonberry jam and mash. Anyways this dish is popular at home (Norway) especially round Christmas time when the pork roast is served on many a table. It is delicious, it is simple to make and yes you should try it. By the way the German Sauerkraut is by its name directly translated to the Norwegian Surkål, however it is not the same. The German version is fermented the Norwegian version is not. It also tastes much sweeter, so says the German who tested and approved the dish at dinner yesterday.
This is what you do:
Cut the cabbage in half and remove most of the stem. Finely slice the cabbage into thin strips. Peel and slice your apples into thin boat like halves. Lay the cabbage, and apples in layers in a big casserole with caraway and salt in between (Cabbage, apple slices, salt, caraway, and so on). Put the casserole on the stove and add the beef stock. Turn the heat on and let it boil up. Turn the heat down and leave to simmer for 45 minutes. Add vinegar and sugar by taste, mix well and serve as a side dish for Meatballs potatoes and brown sauce, pork steak, pork chops and so on.