How to make surkål.
Surkål is the Nordic style of saurkraut. The difference is that it is not fermented, instead it is cooked for a long time and caraway, sugar and vinegar has been added for taste.
Time: 1h 30min (cook) + 15min (prepare)
1 whole cabbage
6 dl of water
2-4 teaspoons of caraway
4 teaspoons of salt
4-8 teaspoons of butter
4-8 teaspoons of sugar
4-8 teaspoons of vinegar
(This makes about six servings)
Rinse the cabbage and cut it in very thin slices, as thin as you can, but don’t make it a mince.
Add the chopped cabbage in a big pot with the water, salt, caraway and butter, and simmer for 1h 30min.
Do not boil and stir so the cabbage don’t burn.
When the cabbage has finished cooking, add the sugar and vinegar. It is better to use less sugar and vinegar at first and add more later to get the right taste. It should be a bit more bitter than sweet; kind of like a bitter taste with a sweet touch to it.
Bellow you will see a serving suggestion; lentil patty, vegan gravy, surkål and potatoes.
A very Norwegian dinner.
