Is this fermented sauerkraut?

No, the cabbage is simmered and soured with vinegar at the end.

Braised cabbage (choucroute)

Thinly sliced white or red cabbage cooked slowly with butter, flour, caraway and water or stock for about 1½ hours, and seasoned with vinegar and sugar when served. From Erken's Stor kokebok (1949), p. 428.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 428 (falt i det fri)

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About the dish

The book calls the dish "choucroute" after the French model. It is a cooked, not fermented, cabbage dish with vinegar and sugar at the end.

How to make it

1
Cut the cabbage
Clean the cabbage, cut away the thick stalk and slice it paper-thin.
2
Layer
Put the butter in the pot, then layer the cabbage with caraway, flour and salt in between.
3
Simmer
Pour over the water or stock. Simmer covered until tender, about 1½ hours, stirring often.
4
Season
Add vinegar and sugar just before serving.

Changes from the original

½ l is converted to 5 dl. The amount of sugar (¼–½) has no unit in the book and is not converted.

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Frequently asked questions

Is this fermented sauerkraut?: No, the cabbage is simmered and soured with vinegar at the end.
Which cabbage can be used?: White or red cabbage.
How long does it cook?: About 1½ hours, covered.

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