Sauerkraut is well suited to many Norwegian traditional dishes, such as meatballs, chops and it is an important part of Christmas dinner, if you eat ribs. Sauerkraut is, like most things, best when you make it yourself and it is easy to make. I always make a large portion and freeze it in bags, then I have until later. This recipe is suitable for 10 people.
1 large cabbage head (approx. 1.2 kg), finely shredded
4 green apples in small cubes
2 ss salt
4 tbsp caraway
4 dl power or water and vegetable fund
2 dl eplesidereddik
80 g sugar
2 ts pepper
Rib fat, if you have any
Mix everything except the rib fat in a saucepan and let it cook under a lid until it has the right consistency. It takes an hour or two. If there is too little moisture along the way, top up with a little water.
Sauerkraut is seasoned with salt, pepper, sugar and, if necessary, rib fat.
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