Surkål
The Quirky Foodster Team
Ingredients
- Small head cabbage, shredded — 1
- Butter — 2 tbsp
- Sugar — 2 tbsp
- Vinegar — 3 tbsp
- Caraway seeds — 1 tsp
- Water — 240 ml (8 fl oz)
- Salt — to taste
Method
- Melt the butter in a large pot.
- Add the shredded cabbage, sugar, vinegar, caraway seeds and water, and season with salt.
- Cover and simmer over low heat for 1–1.5 hours, stirring occasionally, until the cabbage is very tender and the liquid has mostly reduced.
- Adjust seasoning with more vinegar or sugar to taste before serving hot.
Introduction: Sweet-and-sour braised cabbage flavoured with caraway seeds, a classic Norwegian side dish especially popular in winter and around the holidays.
Cultural Background: Surkål is a fixture of the Norwegian Christmas table, its tangy, lightly sweet flavour a traditional pairing for ribbe (roast pork belly) and other rich winter mains.
Tips: Simmer low and slow for the most tender cabbage and best-developed sweet-sour flavour. Check the liquid level occasionally, adding a splash more water if the pot looks dry before the cabbage is tender.
Variations: Add a few whole cloves for extra festive warmth. Include a peeled, diced apple for additional sweetness.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through.
FAQs:
Q: What is surkål traditionally served with?
A: Ribbe (roast pork belly), pinnekjøtt (dried lamb ribs) and other rich Norwegian Christmas mains.
Q: Is surkål the same as sauerkraut?
A: No, unlike fermented sauerkraut, surkål is fresh cabbage braised in a sweet-sour liquid rather than fermented.
- Small head cabbage, shredded — 1
- Butter — 2 tbsp
- Sugar — 2 tbsp
- Vinegar — 3 tbsp
- Caraway seeds — 1 tsp
- Water — 240 ml (8 fl oz)
- Salt — to taste
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